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Does modeling chocolate firm up?

post #1 of 4
Thread Starter 

Hello everybody, I was thinking about using modeling chocolate for some figurines for a cake I have due later on this week. My question is will the modeling chocolate firm up if left out at room temperature overnight? I have used fondant before for figurines, but I've heard that modeling chocolate tastes like a tootsie roll. icon_smile.gif Is there any difference in using fondant vs. modeling chocolate in terms of workability and how it dries? 

Thanks, Rebeca icon_smile.gif

post #2 of 4
It hardens up and I personally like using it for figures too. It still needs supports as fondant or gp would (depending what your making). It won't dry quite has hard as fondant or gp would.
post #3 of 4
Modelling chocolate is my preferred medium for figures. There is only a matter of a couple of hours setting time (as opposed to days for gum paste/modelling paste) and if it breaks for any reason (usually due to clumsiness on my part!) it is easily fixable. Of course there are projects where a sugar-based medium is the only option, but the more I practice with MC these are becoming fewer.
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
post #4 of 4
Thread Starter 

Thank you Smckinney07 and Lindseyjhills. icon_smile.gif Looks like I'll be whipping up a batch of modeling chocolate and making some figurines. icon_biggrin.gif

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