Modeling chocolate

Modeling chocolate

When it comes to creating chocolates, creativity is particularly rewarded. An ideal alternative to pure fondant is modeling chocolate combined with it. There is hardly any other way to model better. The biggest taste advantage over regular fondant is that it then tastes like chocolate. Modeling chocolate can either be homemade or bought at the store. Homemade it usually tastes better, but requires the necessary time.

The main ingredients to make modeling chocolate are water, sugar, couverture, glucose and of course chocolate. To make the chocolate yourself, you need a little time and patience. The process of making it is not particularly difficult, but it is better to let the chocolate rest overnight. Only then you will also get a perfect result. If you use only chocolate and glucose, the result would be too brittle. Therefore, many instructions on the net advise against it. White modeling chocolate can also be made at home without much effort, this can be easily colored with gel colors. If you do not want to do this work yourself, you can simply use ready-made chocolate. In the production, the entire mass must be kneaded properly and then rest. This can sometimes be quite exhausting. The great thing about the finished result is the fact that the mass can be processed for a very long time - even if it lies open for a few hours.

The modeling itself is done with the help of sugar glue. Especially if you want to create something more elaborate with the chocolate on a cake or a cake, it is easier with it. Of course, the biggest advantage is that it really tastes like chocolate - even mixed with fondant. This mixture is a good idea, because the modeling chocolate alone is otherwise a bit too rigid. Since the decoration is eaten by the guests very much, this also contributes to a positive taste experience.

Recipe for modeling chocolate

Ingredients:
- 200g chocolate (e.g. dark or milk chocolate)
- 100g powdered sugar
- 2 tablespoons water
Preparation:
1. Coarsely chop the chocolate and melt it slowly over a bain-marie.
2. In the meantime, sift the powdered sugar to remove any lumps.
3.Once the chocolate has melted, gradually add the water and mix well.
4. Add the sifted powdered sugar in portions to the chocolate mixture and mix thoroughly until a smooth and malleable consistency is achieved.
5.Transfer the moldable chocolate to a work surface dusted with powdered sugar and knead for a few minutes to make it smooth.
6. The moldable chocolate can now be shaped and decorated as desired.
Note: Store the moldable chocolate in an airtight container or plastic wrap to prevent it from drying out.

What all can I make from modeling chocolate?

 With modeling chocolate you can make various decorative objects, for example:
- figures or animals
- flowers
- decorations for cakes or cupcakes
- chocolate decorations for desserts
- chocolate bars with different patterns or lettering
- chocolate cookies or chocolates
- chocolate decorations for ice cream
The uses of modeling chocolate are varied and your creativity is called for. You can let your imagination run wild and implement your own ideas.