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Mixing modeling chocolate with fondant

post #1 of 6
2/9/13 at 1:07am
Thread Starter 
I've heard that some people combine modeling chocolate with fondant. I'd really like to hear from anyone that has done this, is it easy to work with? How about the taste? I'm really curious, so if anyone has any advice, I'd really like to hear it. Also is it 50/50? TIA
Lyndi M.
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Lyndi M.
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post #2 of 6
2/9/13 at 1:17am

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.

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post #3 of 6
2/9/13 at 2:36am

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.

Dora Moreno
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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Dora Moreno
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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post #4 of 6
2/9/13 at 4:45am
I do it all the time. My modelling chocolate is normally too hard and mixing it with fondant makes it pliable. Its tasty.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #5 of 6
2/9/13 at 9:22am
Thread Starter 
Thanks all, I love this place! (CC) I'm gonna try this on my next cake.
Lyndi M.
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Lyndi M.
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post #6 of 6
2/11/13 at 3:23pm

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. 

 

from Kristen at Wicked Goodies http://www.wickedgoodies.net
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from Kristen at Wicked Goodies http://www.wickedgoodies.net
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