Creating edible figures for cake toppers is a popular cake decorating technique. Lately pregnant mommies for baby showers have been showing up all over the internet. Brides and grooms are also a favorite. There are many mediums that can be used for sculpting these fun figures; gumpaste, fondant and modeling chocolate. I prefer moldering chocolate due to its clay like quality. It reminds me of polymer clay, but of course modeling chocolate is edible. Many years ago when Sydney was a figure skater I used to make figures of her skating, with polymer clay, and give them to her grandparents. Now with modeling chocolate the characters you can design to resemble friends and family are limitless. I would suggest investing in the book “Family and Friends in Polymer Clay” by author Maureen Carlson. I realize there are several difference between the two mediums, however the the book explains proportions of the human figure (including children). There are also patterns for clothing that can be used for modeling chocolate.
Modeling chocolate is created by two or three ingredients, chocolate melts, corn syrup, and icing sugar.
White Modeling Chocolate for Figures:
- 403 gram 1 lb white candy melts
- 160 grams 1/2 cup corn syrup (or glucose) warmed for 10 sec
- 15 grams/ 2-Tablespoons icing sugar
Melt the chocolate or confectionery coating. Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often. If you add the corn syrup when the chocolate is too hot, the cocoa butter or oil will rise to the surface and you will have a greasy mess. (See trouble shooting below.) If you don’t have a thermometer, test the temperature of the melted chocolate by putting a drop on your lip. It should feel cool. If it’s hot, let it cool longer. Pour in corn syrup. Stir until well incorporated.
The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate. Pour the mixture out onto a counter top, preferably marble or granite. Knead until glossy and smooth. My hands tend to be rather warm, so I use a plastic bench scraper to help me knead the modeling chocolate, so that I don’t over heat it as this can bring out the oils in the chocolate. Store the modeling chocolate wrapped tightly in plastic wrap and place in a zip top bag or airtight container. Modeling chocolate will keep for several months, if stored properly.
Figure Making with Modeling Chocolate:
- PME # 10 flower leaf modeling tool
- Pme #1 Bone tool
- Ball tool, PC
- Color shaper, round taper
- Dresdend Too, Fmm
- Large sewing needle,for finger nails
- Gloves,for colouring
- 1-recipe white modeling chocolate
- 160 grams of modeling chocolate
- Food paste
- Ivory, wilton
Find supplies here.
Your modeling chocolate should have been made the day before (longer is okay too).
You will want the room you are working in to be 72 degrees F./22 degrees C.
Modeling chocolate’s enemy is heat, keep your hand cool and the your work area. If you find the chocolate becoming
too hot, either place the piece in the refrigerator for 3 to4 minutes or let the piece rest on your work surface for 15 minutes.
Colour all 95 grams of the modeling chocolate flesh colour.
1/2 tooth pick ivory to 1/4 tooth pick peach. Knead the colours into the modeling chocolate and allow the the coloured chocolate to rest for ten minutes, to cool down.
I hope you enjoy creating figures with modeling chocolate.
As always if you have any question please leave me a message.
I would love to see you modeling chocolate figures!