Modeling chocolate

Modeling chocolate, also known as chocolate plastic, is a type of chocolate that is more pliable and easier to shape than regular chocolate. It is used in confectionery to create a variety of shapes and decorations for cakes, cupcakes, and other desserts.

History

The exact origins of modeling chocolate are unclear, but it is believed to have been developed in the late 20th century as a more versatile alternative to traditional chocolate for use in dessert decoration.

Composition

Modeling chocolate is made by combining melted chocolate with corn syrup, glucose syrup, or another type of liquid sugar. The sugar interferes with the crystallization of the chocolate, making it more pliable and easier to work with. The exact ratio of chocolate to sugar can vary depending on the desired consistency and the type of chocolate used.

Uses

Modeling chocolate can be used in a variety of ways in confectionery. It can be rolled out and used to cover cakes in a similar way to fondant, or it can be sculpted into shapes to create decorations. It can also be used to make three-dimensional figures or to create intricate designs on the surface of a cake.

Advantages and Disadvantages

One of the main advantages of modeling chocolate is its versatility. It can be colored and shaped in a wide variety of ways, making it a popular choice for cake decorators. It also has a pleasant taste and texture, unlike some other types of edible decoration.

However, modeling chocolate can be difficult to work with. It needs to be handled carefully to prevent it from becoming too soft or too hard. It can also be more expensive than other types of decoration, particularly if high-quality chocolate is used.

See Also

• Chocolate
• Confectionery
• Cake decorating