For many people fondant looks great but tastes not that good. To them there is a delicious alternative; moulding chocolate. This is quite different than fondant, but looks just like it and the flavour is fine chocolate. It does not get dry on cooling, instead it tends to get melted in the heat.
What is moulding chocolate is made of? This is a fine blend of chocolate, corn syrup and water that gives a clay like appearance. It is mainly used to sculpt a variety of shapes and drip over the cake and give it a dramatic transformation. With a perfect mixture of all ingredients moulding chocolate simply holds its shape and generally don’t need any extra time to get dry. You can apply the sprinkle on the cake just next to moulding chocolate.
Let’s discuss about how to cover a cake with this dark delicacy. Here are some points to be considered while working on moulding chocolate:
• Made by processing cocoa, sugar and milk powder, it usually tends to melt easily, even in your hand. So before starting work on it, dry your hands as well as your chocolate properly. If you find the moulding chocolate a little bit oily or sticky, don’t get panic. You have not lost it. Just keep it in the fridge for a while and then restart.
• Though it is an alternative to fondant, but it cannot be starched as it. So while you are covering cakes with moulded chocolate layers, don’t try to starch it as moulding chocolate will tear apart. It is smart to measure the cake and then roll the chocolate dough according to the desired size.
Moulding chocolate coveting simply looks gorgeous and normally don’t need more designing yet if you want add some sprinkle decoration, apply chocolate chips or chunks or dust for dazzling impact.
What is moulding chocolate is made of? This is a fine blend of chocolate, corn syrup and water that gives a clay like appearance. It is mainly used to sculpt a variety of shapes and drip over the cake and give it a dramatic transformation. With a perfect mixture of all ingredients moulding chocolate simply holds its shape and generally don’t need any extra time to get dry. You can apply the sprinkle on the cake just next to moulding chocolate.
Let’s discuss about how to cover a cake with this dark delicacy. Here are some points to be considered while working on moulding chocolate:
• Made by processing cocoa, sugar and milk powder, it usually tends to melt easily, even in your hand. So before starting work on it, dry your hands as well as your chocolate properly. If you find the moulding chocolate a little bit oily or sticky, don’t get panic. You have not lost it. Just keep it in the fridge for a while and then restart.
• Though it is an alternative to fondant, but it cannot be starched as it. So while you are covering cakes with moulded chocolate layers, don’t try to starch it as moulding chocolate will tear apart. It is smart to measure the cake and then roll the chocolate dough according to the desired size.
Moulding chocolate coveting simply looks gorgeous and normally don’t need more designing yet if you want add some sprinkle decoration, apply chocolate chips or chunks or dust for dazzling impact.
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