Modelling chocolate is a type of paste that is made from chocolate and corn syrup. It holds the shape and details well.
TIPS
- Modelling chocolate is very sensitive to heat of your hands, so if you knead it for too long or hold it in your hands for too long it will become very soft/oily and hard to work with. Avoid touching the paste too much by using tools (instead of hands). Avoid holding the paste in your hands during modelling whenever possible.
- If you notice the chocolate has become extremely soft and sticky, put it away for a while. That way it will cool down and become firmer. You can put it in the fridge if you are in a hurry.
- You can remove any seams, by smoothing them gently with your fingers or with the back of a dresden tool.
- To keep modelling chocolate from sticking to your hands use a small amount of water.
- Some cake decorators advise to use cocoa based colouring to colour modelling chocolate, but you can simply use gel (paste) colours. Avoid adding too much colouring, because it will soften the paste.