Modelling chocolate is a type of paste that is made from chocolate and corn syrup. It holds the shape and details well.
WHAT IS IT USED FOR
- sculpting realistic faces
- cake toppers (especially figures that have a lot of intricate detail)
- sugar flowers
- bows
- cutouts
- strips
- covering cakes (with panels)
PROS
- Modelling chocolate gets firm fast so you can attach the parts quite quickly.
- It holds the shape and details well.
- You can remove the seams easily.
- Works well with texture mats.
- It’s easy to make fast flowers with it.
- Since it's made from chocolate it has great flavor.
CONS
- Doesn’t work well in hot and humid weather or if you have hot hands.
- Not great for making cake toppers with large heads and small bodies, because the small body might crack under the weight of the large head.
- You can't roll out the petals as thin as with flower paste, so the flowers have a much chunkier look.