Storing modelling chocolate figures - CakeFlix (2024)

FAQs

Storing modelling chocolate figures - CakeFlix? ›

Models can be made ahead of time just like gum paste and will keep for months if stored correctly. Once made let them harden right off and store in a cardboard box in a very cool place but not in the fridge because of condensation.

Storage: If kept in a cool dry place, homemade modeling chocolate can store for months. Keep it in an airtight container. I've stored pre-molded shapes for up to a month before using and it still remains “chewy” when consumed.

Once firm and set, the chocolate is ready to be used. If it's not being used immediately, keep it wrapped up well so it won't dry out, and keep in your typical cool dry place, not the fridge. Modelling chocolate is fairly easy to use.

Problem: Modeling chocolate is too hard.

Start by breaking off a piece, warm it in your hands, and then begin kneading until it becomes soft. If it doesn't soften, troubleshoot modeling chocolate by popping it in the microwave and heating it for five seconds. Remove from the microwave and knead it again.

You can store it at room temperature for 1 month, in the fridge for 3 months, or in the freezer for up to 6 months. To soften the modeling chocolate, knead it or zap it in the microwave in 10 second increments kneading after each increment until it's the perfect consistency to sculpt with.

Models can be made ahead of time just like gum paste and will keep for months if stored correctly. Once made let them harden right off and store in a cardboard box in a very cool place but not in the fridge because of condensation.

The ingredients are heated and then combined, resulting in chocolate that's the consistency of Play-Doh; it's easy to sculpt and shape with your hands, and it becomes moldable the more you work it. The resulting chocolate can be rolled out and cut into shapes and designs of all kinds.

Once your modeling chocolate is rolled out and is not sticking to your mat, you are ready to cover your cake. Pick your modeling chocolate up gently. I am covering a small cake, so I just picked it up with my hands and placed it on, but if you are more comfortable rolling it onto a rolling pin, you can do that as well.

For best flavor & texture, keep chocolate bonbons & bars in a cool, dry, dark place (ideal temperature between 60-70ºF), and not in the refrigerator unless absolutely necessary (heat and humidity are the biggest enemies of chocolate)!

Modeling chocolate is very stable, sort of like a a tootsie roll. Decorate the cake up to 24 hours in advance. You could probably get away with a longer period of time, in fact I once did do a fondant cake that had to stay out for two days and it was totally fine.

Can you reheat modeling chocolate? ›

5 Modeling Chocolate Tips from the Bakers

Your chocolate will be hard every time you go to use it. You will need to reheat it a few seconds (5-15 depending on your microwave) before each use. Do not overheat it, or it will get too soft and you'll have to wait for it to harden up again before you can use it.

Can I refrigerate a cake that has been covered with modeling chocolate? Hi Cheryl, I would not recommend refrigerating a cake once covered in modeling chocolate. Chocolate has a tendency to bloom if moisture gets to it.

Simply pinch off pieces of modeling chocolate, knead until workable, then use to sculpt into shapes, press into silicone molds, or roll out and cover cakes.

Modeling chocolate is what you wish play-doh tasted like when you where a kid. It's yummy to eat, you can color white modeling chocolate with regular food colors or you can use dark chocolate to make darker colors like black.

His chocolate sculptures are not intended to be eaten. They are on display at his academy and can be stored for up to 15 years at the right temperature, away from light and humidity. "The structural part is entirely made of dark chocolate.

Modeling chocolate is very stable, sort of like a a tootsie roll. Decorate the cake up to 24 hours in advance. You could probably get away with a longer period of time, in fact I once did do a fondant cake that had to stay out for two days and it was totally fine.

Airtight container: Transfer the melted chocolate to an airtight container, such as a glass jar or plastic container with a tight-fitting lid. Make sure there are no moisture or air leaks. Refrigerate or freeze: Depending on how soon you plan to use the melted chocolate, you can either refrigerate or freeze it.