MODELLING CHOCOLATE WHITE/DARK – Recipe


modellingchocchart

This handy chart belongs to Cake Paper Party and explains the ratios and steps/troubleshooting in impressive detail. So make sure to check her page out.

https://www.cakepaperparty.com/2014/03/make-modeling-chocolate-make/

MODELLING WHITE CHOCOLATE Soft Consistency:

  • 342g (12 Ounces) White Couverture Chocolate
  • 138g (4.5 Ounces) Glucose Syrup

MODELLING MILK/DARK COUVERTURE CHOCOLATE Medium-Firm:

  • 342g (12 Ounces) Milk/Dark Couverture Chocolate
  • 114g (3.75 Ounces) Glucose Syrup

METHOD:

  1. Start by bringing water to a simmer in a saucepan 1/3 full. You don’t want the base of your bowl to be touching the water. You are just looking for constant small bubbles around the edges, any hotter would ruin your chocolate.
  2. Patience is key.
  3. Place the weighed chocolate over the saucepan and switch off the heat.
  4. You’ll want the chocolate uniformly chopped if it is in bar or comes in blocks. Callets are most ideal as you can skip that step. Make sure that it is real chocolate that uses cocoa butter not vegetable oil (Couverture, not Compound).
  5. Stir the chocolate from time to time gently just till it is melted. If you need more heat, bring water to simmer again with the bowl off heat. Repeat the step of switching off and placing bowl back on.
  6. Once the chocolate is smoothly melted, remove from heat and weigh the glucose. I pour it straight out of the container and use my fingers to remove excess.
  7. Note: You can usually spray or coat to grease your measuring utensils for the glucose to prevent sticking but I’m avoiding that as the recipe is more delicate.
  8. Using a rubber spatula, sweep gently in from the edges of the bowl then swipe down the middle. Repeat this slowly a few times just until it is incorporated.
  9. This is the tricky part, but basically try to mix it to the point where it takes on a matte finish, has no big streaks of chocolate anywhere – taking on almost the aesthetics of a very stiff creme patisserie.
  10. It is advised to slightly over mix than under but both generally can be fixed.
  11. Over stirring does lead to liquid fat leaking out, and too little stirring leaves chunks of hard chocolate when set.
  12. Scoop the modelling chocolate onto a large piece of cling wrap and avoid playing with it at this point. Wrap it tightly and very well to prevent skin forming.
  13. You need a resting time for the chocolate to become completely solid, indicating the fat is solidified enough for it to be used. Candy melt recipes take 1 hour or so and since we use real chocolate it will take much longer than that.
  14. The easiest way is to make this in advance and allow to sit at room temperature for at least a few hours or overnight.
  15. Once it is ready to use it will be clumpy, you need to knead the chocolate first until it is smooth and pliable.
  16. If the mixing was done correctly, ideally you should be able to rub a small amount between your fingers and feel no lumps.
  17. Some common uses include rolling it out and wrapping it over a buttercream or ganache covered cake like the way fondant is done, or making decoration like roses.

TROUBLE SHOOTING:

If the chocolate is lumpy and won’t come together, try the fix below for both case scenarios of under and over mixing:

  • If you are finding very firm, opaque chunks that do not melt in the heat of your hand it is probably under mixed. you will need to partially remelt the modeling chocolate. Spread the modeling chocolate out in the bottom of a bowl and nuke in the microwave for 10-15 seconds. It should remain solid but have a slightly molten centre. Being careful as it is hot, knead the product until smooth. If it starts to break, set aside to cool briefly before kneading again. Wrap the kneaded modeling chocolate in plastic wrap and cool to room temperature before using.
  • If you see an opaque border of fat around the edges when the chocolate has cooled, then it is probably the result of over mixing and breaking the emulsion. When kneaded the fat will often remain in solid chunks throughout. To reincorporate them you will need to briefly warm the modeling chocolate on high in the microwave for 4-6 seconds. You just want to soften the fat but not melt it, much like when preparing to cream butter for a cake, it needs to be pliable. Then knead until the product is smooth. You can also use the heat of your hands to warm the fats and knead extensively but it takes much longer. Wrap the modeling chocolate and cool to room temperature before using.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s