How is modeling chocolate made

If you feel any lumps, squeeze them with your fingers and keep kneading it. Here is the fun part, re-wrap it in the plastic wrap and let it sit on the counter overnight.

Knead the chocolate into a moldable clay and place it in plastic wrap. Store it in an airtight container. Italian Meringue Buttercream Recipe with Video. Swiss Meringue Buttercream Recipe. Lisa — July 9, am Reply. Shannon — December 10, pm Reply. Is the measurement for the syrup fluid ounces, and for the chocolate by weight?

Lisa — December 13, pm Reply. Hi Shannon, Here is the food-scale I use. The weight is 10 ounces of chocolate and 2 ounces for the corn syrup. Hope that helps. Leave a Reply Cancel reply Your email address will not be published. Leave this field empty. Keep in Touch! Don't wait Work the Modeling Chocolate with your hands until pliable. Hand-shape the Modeling Chocolate into flowers, braids or ropes.

Or pat it into a disk and roll it out to the desired thickness by hand or in a manual pasta machine and use it to make ribbons or for cutting out shapes. Home Recipes Modeling Chocolate. Modeling Chocolate. Rating: 5 stars Ratings 5 star values: 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0.

Read Reviews Add Review. By Colette Peters. Pin Print More. Turn any type of chocolate into a soft, flexible homemade modeling chocolate that can be used to decorate cakes, cupcakes, cookies and more. All you need is some corn syrup and your favorite chocolate to get started. Steps 1. Melt chocolate, either in a double boiler or microwave. Stir just to incorporate the corn syrup. Pour out onto a cold surface like a granite countertop or marble cutting board.

You can also use a baking sheet. Knead the modeling chocolate, adding small amounts of corn syrup if needed, until soft and pliable.