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Modeling Chocolate

post #1 of 20
Thread Starter 
I know how to make modeling chocolate, but my questions is, what do the cake shops use? They can't make it themselves can they?
post #2 of 20
Sorry I'm not able to help you but here's a bump. good luck
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Some minds are like concrete
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post #3 of 20
You can buy it at Pastrychef.com, in white or dark, but it's kind of expensive...$60 for 5 and a half pounds.

At that price, I'd rather make it, since it doesn't take much time or effort. icon_smile.gif

http://www.pastrychef.com/MODELING-CHOCOLATE_p_779.html
Colleen
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
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Colleen
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
- Jim Davis -
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post #4 of 20
I'm betting that most make their own. Mike McCarey makes his (well, his staff does LOL), and Bronwen talked as though they make most of theirs. Much more cost effective, and very easy.
post #5 of 20
Buddy from Cake Boss just buys his. I'm not sure which brand he uses though.
post #6 of 20
Thread Starter 
I have always made mine, but I have used SatinIce fondant to make it, instead of my MMF. Has anyody tried it with MMF?
post #7 of 20
I've heard of modeling choc, but don't really know what it is and how to use it. Can you please give me more info. Thanks.
post #8 of 20
Here is the recipe for modeling chocolate: It is really easy and tasty!


Modeling Chocolate Recipe

*From Bon Appetit

This is a pliable chocolate paste made from just two ingredients, chocolate and corn syrup. It has the texture of a tootsie roll or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate.


Ingredients

Dark Chocolate Modeling Paste:
7 ounces (200 grams) bittersweet chocolate, chopped
1/4 cup (60 ml) light corn syrup

Semi-Sweet Chocolate Modeling Paste:
7 ounces (200 grams) semi-sweet chocolate, chopped
3 1/2 - 4 tablespoons light corn syrup

White Chocolate Modeling Paste:
7 ounces (200 grams) white chocolate, chopped
1 1/2 - 2 tablespoons light corn syrup

Milk Chocolate Modeling Paste:
7 ounces (200 grams) Milk Chocolate
2 1/2 - 3 tablespoons light corn syrup.

Preparation

Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.

Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.

Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two hours).

When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces, and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.

At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of the cake. It can also be placed around the outside top edge of the cake.

This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves, or any other decorations.

Well wrapped it will keep for months. If it gets hard to work with knead in a little more corn syrup until it is pliable again.
post #9 of 20
That is great info lutie thank you! I have read some use it for making figures.. is this the same stuff and do you just color the white chocolate with regular colors?
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post #10 of 20
Thanks for the receipe.
post #11 of 20
Quote:
Originally Posted by scionmom

That is great info lutie thank you! I have read some use it for making figures.. is this the same stuff and do you just color the white chocolate with regular colors?



Some folks have had luck using the gel colors, but keep in mind these contain water which can cause the chocolate to seize. You can consider using oil-based colors - the same kind you find in the candy making section.
post #12 of 20
Thanks, gonna try it for sure
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #13 of 20
Charm City Cakes (Ace of Cakes) uses several different types.
post #14 of 20
i would like to purchase a pasta machine to roll out fondant for me, but it needs to be big enough so that i can put it on the cakes. Buddy from Cake boss has one it just makes everything so much easier...Does any one know where i could find one????
post #15 of 20
Thread Starter 
I purchased the pasta machine for my Kitchenaid mixer and love it! I know it's more expensive, but it works fantastic and it's one of the things I wouldn't do without. It's funny I have a student working with my right now, and we are going through the things I wouldn't do without. Others were my clay extruder, Fat Daddio's turntable, agbay, Quilters rulers (several different sizes) Fat Daddio's pans, pearl molds, books, DVD's, oh and number 1 is Cakecentral!
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