Modeling chocolate is like an edible clay that is made with chocolate and light corn syrup. Like fondant, it can be used for your cake decorations. I usually make modeling chocolate with Wilton’s candy melts as they come in a variety of colors. There is no need to knead in the color myself (which is a messy process). I usually use fondant only to cover my cakes. Other decorations are mostly made with modeling chocolate as it is less stretchy than fondant, making the cutouts stay in shape for easy handling.
塑形朱古力/朱古力膠是用朱古力加粟膠搓成的朱古力“泥膠”，與翻糖一樣可作蛋糕上的食用裝飾。 EC通常用 Wilton的Candy Melts製作塑形朱古力，貪其多色可選不用自己加色膏調色(EC最怕調色)。塑形朱古力比翻糖較不易因拉扯而變形，所以EC一般會以糖皮覆蓋蛋糕，再以塑形朱古力做其他裝飾。
You may make modeling chocolate with either artificial chocolate (like Candy Melts) or real chocolate that contains real cocoa butter (like milk, dark and white chocolate). The techniques are the same; however, due to the difference in cocoa butter (or vegetable oils in artificial ones), the amount of corn syrup needed will be different. In general, the chocolate to corn syrup ratios (in weight) I use are as follow:
免調温朱古力(如 Candy Melts)和含可可脂的朱古力(如黑朱古力、白朱古力和牛奶朱古力)皆可做成塑形朱古力。兩者做法相同，但由於可可脂或脂肪成份各有不同所以粟膠比例有別。 EC慣用的朱古力與粟膠重量比例大約如下：
Dark chocolate 黑朱古力 1: 0.45-0.5
White chocolate 白朱古力 1: 0.35-0.4
Wilton Candy Melts or molding wafers Wilton Candy Melts或免調温朱古力 1: 0.15-0.2
I am sharing with you today two recipes, one made with Candy Melts (the picture tutorial) and the other with white chocolate (the video tutorial). Please note that the above ratios serve only as a reference because different brands of chocolate may contain a slightly different amount of vegetable oil or cocoa butter. In general, the more corn syrup you add, the softer the modeling chocolate will be. I recommend making a small batch, say 50 g, for the first time before you get the hang of it. If your modeling chocolate is too hard, use more corn syrup next time. If too soft, then use less.
今天EC會分享兩種塑形朱古力做法，圖文食譜以Candy Melts免調温朱古力作示範，而影片則使用白朱古力。請注意不同牌子的朱古力可可脂/脂肪含量或許有別，因此以上提供的比例僅供大家參考。總括來說，粟膠比例越高，塑形朱古力便越柔軟。EC建議初次只試做少量(如50 g)，若塑形朱古力太硬身下次便添加粟膠份量，相反太軟時則可減少粟膠。
Making Modeling Chocolate With Candy Melts
– Candy Melts 免調温朱古力片 150 g
– Light corn syrup 粟膠 30 g
Place Candy Melts in a microwave safe bowl and microwave, on medium power and stirring afterwards, in 30 seconds intervals until chocolate is melted. Do not overheat as chocolate may seize or burn.
***Alternatively, melt chocolate over a pot of simmering water ***
Pour light corn syrup over the melted chocolate and stir with a spatula until just combined. The mixture will gradually stick together and look seized. Do not overmix or the mixture will separate, leaving you an oily mess. The mixing is typically done within 15 to 20 strokes.
Wrap mixture with plastic wrap then flatten it for faster cooling. Let cool at room temperature until the mixture is firm around the edges but still soft in the center, about an hour (2 to 3 hours for real chocolate). Unwrap the modeling chocolate and knead it on a clean work surface or a silicon mat until smooth (it will look like Play-Doh). Shape into a log (mainly for easy handling) and wrap with a new piece of plastic wrap. Let rest at room temperature overnight or until it firms up again. Store modeling chocolate in ziplock bag or in an airtight container away from heat or sunlight. Knead modeling chocolate until pliable before use.
Making Modeling Chocolate With White Chocolate
– White chocolate 白朱古力 100 g
– Light corn syrup 粟膠 35 g
For a video demonstration (in Cantonese), check out my videos below
How I use my modeling chocolate:
Minnie Mouse Clubhouse Fondant cake — cake and cake topper covered with fondant. other decorations with modeling chocolate (click here for the cake topper tutorial)
米妮妙妙屋糖皮蛋糕 — 蛋糕及熱氣球用糖皮, 其他用塑形朱古力 (熱氣球圖解做法請到這裏)。
Modeling Chocolate Recipe by Wicked Goodies
Modeling Chocolate questions Answered by Jessica Harris Cake Design
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