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Mixing modeling chocolate with fondant
- mcaulir
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I have mixed it 50/50. I really like the taste, but it depends on the consistency of the modelling chocolate how easy it is to work with. And that depends on the ratios you've used to make your modelling chocolate and the temperature.
I'd made modelling chocolate too soft, and mixed it, and it was really soft and tore too easily, and I've made it too stiff and had it been difficult to roll out. When I've got it right, though, it's very easy to work with.
- doramoreno62
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It is super easy to work with! It doesn't melt like pure modeling chocolate
IMG_1367.JPG 2,770k .JPG file
and it doesn't harden completely like fondant. It is elastic but holds it's shape.It tastes good too. It will harden if refridgerated but it holds it's shape when it returns to room temperature, the bow and curls and ribbon on this cake were made with a 50/50 mix.
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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- lyndim
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- WickedGoodies
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50:50 modeling chocolate plus fondant is a great mixture for covering cakes that are more contoured than usual because the fondant provides the elasticity that is needed while the modeling chocolate improves taste and quality. I use that ratio to do the pig skin for this 3D sculpted pig cake tutorial.
- Mixing modeling chocolate with fondant
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