I was curious what is used when "wrapping" a cake in chocolate. I've used chocolate fondant, candy clay, etc but wasn't sure if there was something else that some of these places use. When they advertise "wrapped in Belgium chocolate" does that mean like a candy clay or modelling clay made with Belgium chocolate?

Thanks
Debbie

I've not seen that. Can you provide a link so I can take a look? Thanks!

I guess Elegant Cheesecakes would be the best place to look. I've seen lots of these cakes on other sites but this one has the most. I did find one high end modelling chocolate on one web site that said for "enrobing cake" or "making bows and swags" for cakes but it cost $68 for one lb! a bit out of my price range to "test". I was just wondering if these were the same as what I am using just using "better" chocolate to make it with?

Thanks
Debbie

Check this chat session out that was with the owner of Elegant Cheese Cakes:
http://www.pastryscoop.com/conferencesAndEvents_weddingCakeChat3.html
I am gathering from this conversation that enrobing/wrapping a cake in chocolate is a technique using high end chocolate. Kind of like covering a cake with fondant.
Hope this helps!

It looks like they are doing what you already know of- just in a very high dollar chocolate.

I don't know if you have or have seen the cover of the book called The Cake Bible..but pictured on the front is a cake "wrapped" in chocolate It is called "Chocolate Embrace"...it's gorgeous. If this sounds like what you are referring to I can e-mail you the picture and instructions that are in the book!

Thank you! It looks like candy clay or modeling chocolate just using high end chocolate. i'll keep "practicing" with the more affordable kind! Thank you again!
Debbie