Welcome to the Cake Decorators Q&A
Temper modelling chocolate?
I’d like to try making modelling chocolate. If I make it with ordinary supermarket dark chocolate, will it bloom and if so, how would I temper it during the making process? Is this madness and would I be better to just buy it ready made?!!
Hi Leapyleo
There is no need to temper the chocolate to achieve a good workable modeling paste. I used to use the cheapest Lidl’s eating chocolate because it contains high cocoa content. and has a good taste. If you’re making models, this is an inexpensive way to make your paste. If the paste is for covering cakes, it’s best to buy a professional brand for quality consistency. You’ll save on time if not so much on money.
The following is a good recipe:
…. and if you search on Google or YouTube for chocolate modeling paste, you’ll see many more recipes.
It doesn’t always go right the first time, but with a little patience, you’ll soon get the hang of it. It’s just a case of trying different recipes until you find one you like.
Hope the link helps, have fun making your modeling chocolate. 🙂
