My modelling chocolate tips and tricks

Modelling chocolate tips

Modelling chocolate is solid at room temperature. To make to useable remove from the tub and use a sharp knife to cut off smaller pieces. Pop them into the microwave at 10 second blasts until the modelling chocolate softens enough that you can easily knead it.If your modelling chocolate starts to appear greasy or wet when you are kneading it, it means it has gotten too warm. It’s a good idea to let it cool before starting to work on it again. 

You can use cornstarch on your hands and work surface to help with stickiness if your environment is warm.

Wearing non powdered vinyl gloves when working with modelling chocolate helps to avoid leaving fingerprints and marks in your work, they are also great for helping smooth seams, like wearable smoothers! 

Modelling chocolate doesn’t dry out like fondant or gum paste, this gives you a longer working time on intricate pieces. 

Once modelling chocolate is cool it’s firm but is is easily reworked by just warming it up in your hands again.

You can paint on Modelling chocolate using petal dusts mixed with alcohol or confectioners glaze.

You can airbrush modelling chocolate using alcohol based colours like Spectrum Flow Airbrush Colours.

You can colour your modelling chocolate using gel colours. Just remember white modelling chocolate has a natural yellow tone so if you are making pink for example you need to add white first to whiten the modelling chocolate and then add pink. 

Modelling chocolate does not have as much stretch as fondant it gumpaste so it is excellent to use in moulds as it maintains its shape.

You can use modelling chocolate to cover your cake too, great for people who don’t like the taste of fondant.

You should use the panel method to do this. Cut a circle the same diameter as your cake, place on top of your cake and then roll out a strip to wrap around the sides of your cake.