modeling chocolate flowers

My most recent cake decorating class was an introduction to modeling chocolate (or plastic chocolate, chocolate clay, etc) it is a pretty fun medium to work with and tastes good compared to gum paste but is very heat sensitive and doesn't dry as stiff as gum paste so if you need to use it in the dead to summer forget about it!

Recipe is super easy
1 pound of chocolate (brown or white)
1/3 c. corn syrup

to make just place both ingredients into a hot water bath and let the chocolate melt. (Don't let it get too hot!) stir occasionally and replace the hot water as needed (don't put on the stove or microwave) if it gets too hot it will have a grainy texture you can't get rid of.
once it is melted and stirred you can wrap in syran wrap and place in a ziplock to cool and harden if you want a softer chocolate paste.
If you want it to be stiffer (more like gumpaste or fondant) you will continue to stir until it comes together and the oils start to separate out---Pour these oils off and continue to stir (you may get up to 1/4 c oil off) the more oil you leave in the mixture the softer the mixture will be and the easier it will melt in your hands. Once you get as much oil off wrap in syran wrap and let cool ~1-2 days. (the modeling chocolate will now be HARD) cut off a chunk and the warmth of your hands kneading it will soften it. Roll it out like fondant and shape.
If it gets too hot just let it cool. You can make flowers, butterflies, pretty much anything you can make out of fondant. To glue pieces together either use your hands to warm the pieces and gently press together or use water/alcohol and a food safe paintbrush.
The modeling chocolate in a ziplock and tupperware will last several months and the pieces can air dry and will last at least several weeks to a month.
Pro's: it doesn't dry out as fast as gumpaste so you have sometime to play with it and you can reshape hardend pieces with the warmth of your hand
Con's: can't use in warm weather because will melt, can melt with the heat of your hands so pieces can loose their shape if handled too much.


tanya said...

I would love to know more of what you learned about this! I have tried extensively to make my own candy clay but I have had such inconsistent results it's frustrating! From one batch to the next I get totally different results, and yet I am trying to do exactly the same process. I have never read anywhere about stirring til the oils come up. I can say that I have had batches that are so crumbly it can never be put back together. I've wasted a lot of chocolate experimenting without consistent success. Would you share with me any other info you might have learned, or a source, or a booh, etc. I would be so grateful!

Liz H said...

In the class they said it was IMPAIRATIVE that you not get the chocolate too hot, I used to micowave chocolate in short bursts and they said this can scorch/sieze the chocolate and cause grittiness and crumbliness. Also don't add milk products which can cause seizing too. Try using the candy discs (like Guitarrds)and just place over a bowl of hot water and replace the water when it cools. When you let it sit for 2 days it will seem like its ruined (hard as a rock) just cut a piece off and the heat of your hands should soften it. I didn't use a book, the class I took was from a lady who has been baking for over 30 years and her method worked for the stuff I used. I just checked on the stuff she gave me and it has been >1 month and it is still soft/usable so once you get the batch made at least you can keep it wrapped in syran wrap and then placed in ziplock w/ the air let out. Sorry I couldn't be more help.

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