Modeling chocolate

Modeling chocolate

The roses on this cake were made from modeling chocolate.
Type	Chocolate
Main ingredients	Chocolate, corn syrup, glucose syrup, or golden syrup
Cookbook: Modeling chocolate  Media: Modeling chocolate

Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale cakemakers and pâtisseries to add decoration to cakes and pastries, modeling chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate.

See also

• Types of chocolate

References

• Peters, Colette (December 6, 2013). "Modeling Chocolate". Food & Wine. Retrieved May 28, 2015. 

External links

• Instructional: Learn how to make a rose from modeling chocolate..
• Recipe and instructions from Kristen Coniaris, author of the book, Cake Decorating with Modeling Chocolate.

Chocolate
Overview	Outline History (in Spain)
Theobroma	Theobroma Theobroma cacao Theobroma grandiflorum Theobroma bicolor
Components	Cocoa bean Cocoa butter Cocoa solids Chocolate liquor
Drugs	Anandamide Caffeine Phenethylamine Theobromine Theophylline
Types	Types Baking Compound chocolate Couverture chocolate Dark chocolate Milk chocolate Modeling chocolate Organic chocolate White chocolate Raw chocolate
Products	Chocolate bar brands Chocolate beverages Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate
Processes	Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conche Dutch process Enrober Sugar crust
Industry	Big Chocolate Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) Nigeria production World Cocoa Foundation
Other topics	Chocoholic Chocolate fountain Chocolate museums Chocolatiers Health effects United States military chocolate

Chocolate is a sweet sometimes covered in MOLASSES