What is chocolate modeling?
chocolate modeling is a simple variation on traditional chocolate that creates a flexible, pliable, formable substance that is also edible. The combination of corn syrup and either white or cocoa chocolate is easy to manufacture, but can also be purchased. Generally, chocolate modeling is used to develop decorations for cakes, cups or other pastries. Most recipes require only two ingredients, chocolate and corn syrup, although sometimes cocoa powder is added to achieve a certain consistency. Recipes differ, but usually the share is several ounces of chocolate up to several tablespoons of corn syrup. To start modeling chocolate, melt traditional chocolate in a double cake. Then stir the corn syrup until both ingredients combine into the paste-like consistency.
After the mixture allows you to cool, the resulting modeling chocolate resembles a strong paste or a dough of a similar clay. This dough can be stored in the refrigerator for a period of timefor several months, if kept firmly wrapped in cellophane. If the production of chocolate modeling from zero seems to be too intimidating or time -consuming, it is often packed in baths and is available to buy in craft or baking stores.
Use of chocolate modeling is really limited only by imagination, because it is an extremely versatile medium. To use chocolate, simply remove it from the packaging and knead it on a non-stick surface to release it and make handling it. Allowing too warm to the body is likely to cause sticky and difficult to work with, so it is best to avoid working in too warm areas. Once the chocolate is moved, it can be introduced, carved, carved or manipulated in any way to create the desired edible design or ornaments.
some common chocolate modeling applications may include production Decorative chocolate ribbons or flowers, cutting two -dimensional letters or shapes or sculpture. A great example of using chocolate modeling is the wedding cake: the cake decorator could choose to make boundaries, edible roses or even marital figures from different colors or chocolate tastes. Modeling of chocolate is an excellent complement to thematic cakes because there are so many potential uses and patterns. Although it is possible to cover the entire cake with thin rolled chocolate, it can be difficult and time -consuming, so the dough is usually reserved for decorative accessories.