Wednesday, October 13, 2010

Modeling Chocolate

How many of you loved to play with play dough as a kid?  I'm serious.  I loved the stuff.  I could spend hours sculpting little figures and such.  I never really grew out of it.  I worked with ceramic clay in college.  Now I've found a way to combine my love for sculpting with my love for baking. 
I hear you out there in cyberspace, "You can sculpt with fondant and gum paste.", and you're right.  Gum paste and fondant are great for sculpting too.  I love this modeling chocolate for three big reasons.  The first is quite obvious...it's chocolate!  Who can argue with that?  The second reason is how easy it is to make. I'll show you.  The third reason is that it is stiff enough to make things like mortar board hats for graduation and delicate enough to make flowers. 

Let me show you how easy it is to make.  You couldn't ask for a simpler list of ingredients.  It only takes chocolate and corn syrup.

That's right, chocolate and corn syrup.  I didn't believe it the first time I heard it either.


Put 8 ounces of semi-sweet chocolate in a double broiler.  You can also make your own with a pot of water and a glass bowl like I did.
Bring the water in the pot to a boil and stir the chocolate until it is almost completely melted.


Remove the bowl of chocolate from the heat and stir until the chocolate is completely melted.  Stir in 1/3 cup of corn syrup. 
As the ingredients combine, the texture will change and become more elastic. 

When it is thoroughly mixed, pour it out on a piece of plastic wrap.  Wrap it up and place it in the refrigerator for 24 hours to age.

When you are ready to use it, break off small pieces and kneed it with your hands.  The heat from you hands will soften it and make it pliable.

There is enough oil in the chocolate to keep it from sticking to your hands, unless your hands are naturally very hot.  If you have very hot hands it might get too hot and sticky.  Rinse your hands with cold water or cool them on an ice pack if necessary.  If your hands are not warm enough, microwave the chocolate in short bursts until it is workable.  Whatever you do, don't over heat it in the microwave or you'll have a gooey sticky mess!

If dark brown is not the color you are looking for, you can even make it out of white chocolate with a few modifications.  I'll have to make some of that soon and give y'all the low down.  Just imagine the possibilities!  You can even use food coloring to make it in different colors!  If you have left over modeling chocolate, it can be stored in an air tight container in the refrigerator for 4-6 months.

Coming up next I'll show you how I made the chocolate roses.  Until then, happy caking!

--Frostine

1 comment:

  1. Thank you for posting this...i want to learn all there is to making cakes and then owning a bakery and it excites my to also learn how to sculpt chocolate...i am also making a very special cake to inspire my friend to follow hos dream to become and actor and the design i have come up with requires chocolate sculpting i am sure that i can make his perfect cake now with this method. Thank you so much ❤

    ReplyDelete