Modeling Chocolate

I was thinking today about how awful fondant is which made me remember how wonderful modeling chocolate is. Modeling chocolate is nothing more than a mixture of liquid sugar, chocolate, and glucose (a syrup very similar to corn syrup).

Modeling chocolate can be used in place of fondant to cover cakes or mixed with equal parts fondant for the same application. Modeling chocolate can also be used to as the name suggests hand model shapes for cakes, showpieces, and any number of other fun pastry applications.

This recipe is lifted directly from Chocolate Paste Cakes by Adrian Westrope and Dan Tabor.

A few notes about modeling chocolate:

1. Make the paste one day before you intend to use it so that it can age.
2. Never refrigerate the modeling chocolate. Instead keep it tightly wrapped and in a cool place.
3. Before using the modeling chocolate you may need to worm it slightly. A great method is to take a wrapped chunk and carry it around in your pants' pocket for a bit. Is that modeling chocolate in your pants or are you just happy to see me?
4. The amount of cocoa butter in your chocolate will have an impact on the modeling chocolate. The more cocoa butter in your chocolate the better the modeling chocolate will be. If the consistency of your modeling chocolate isn't what you want try a different chocolate.
5. Modeling chocolate can be flavored using essential oils mixed in with the liquid sugar. Peppermint and cinnamon are two easy to find oils that work very well.
6. Do not kneed modeling chocolate on a wooden surface because the wood will pull fat out of the modeling chocolate and it will lose its sheen.

This recipe calls for liquid sugar which is 3 parts water and 4 parts granulated sugar that you have boiled together for 3 minutes and then cooled. Liquid sugar can be kept at room temperature in an air tight container almost indefinitely.

Ingredients:

500g Chocolate (Semisweet, bittersweet, milk, or white)
150g Glucose
50g liquid sugar

Procedure:

1. Melt the chocolate in the manner of your choosing.
2. Mix together the liquid sugar and glucose and warm slightly (115 F or so is good).
3. Stir the sugar mixture into the melted chocolate and stir until you have a smooth paste.
4. Wrap the paste in plastic wrap.

The best method for melting the chocolate and warming the sugar solution is to use a heatproof bowl over a pot of steaming water.

Once you are ready to use your modeling chocolate warm if needed and then kneed until pliable. Like fondant you do not want to over kneed the modeling chocolate.

Enjoy this great alternative to that absolutely awful rolled fondant.