Modelling Chocolate
All about Modelling Chocolate, How to colour it and the best way to use it.
Modelling Chocolate is a fantastic product to use, for all aspects of models/flowers/sculpting. It sets with extreme stability and has a perfect shine, leaving a flawless finish.
Another beauty is if your creation is knocked, with a slight amount of warmth from your hands, you can blend it out again, concealing the accident.
Modelling Chocolate is so simple to make with just 2 ingredients and keeps for upto 3 months. You can use it alone or combine it half & half with fondant or modelling paste.
I combine mine as I adore the chocolate/fondant combination.
The fondant I use is Saracino Pasta Top as it holds a fantastic structure, complementing the modelling chocolate.
When using modelling chocolate, wearing gloves is very beneficial, it prevents too much heat from your hands, stops it becoming sticky and the gloves help to smooth out beautifully. Ensure you buy gloves that snuggly sit your hands for ease of work.
Onto the Chocolate we use only quality chocolate for that perfect shine. We do not use anything other than Callebaut Finest Chocolate, it is a beautiful quality and an affordable price. (Buy Now)
To colour modelling chocolate always use a colouring that states for chocolate on the bottle, a water based colouring will not penetrate the chocolate and sit above the top.
We have our own colourings coming soon and our Candy Colour range will be perfect with this.
Ingredients
Working on a 2 to 1 ratio we use for example
400g White/Milk/Ruby/Gold Callebaut Chocolate
200g Golden Syrup
For Plain Chocolate there is a slight difference.
400g Plain Callebaut Chocolate (811 or NXT)
130g Golden Syrup
For the method here is the very short video below
How to colour Modelling Chocolate