Welcome to the Cake Decorators Q&A

Hi All
I’ve never used modelling chocolate as yet and have just bought some pre made to see what its like. Read so much positive feedback about it. Sorry if this has been asked before but I can’t find anything which tells me when I’ve searched. Can figures and models made from this medium be done in advance and stored like gum paste models and if so what’s the best way to store them? Thanks

Hi scarlett

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. I find this medium easier to work with, however a degree of speed is required because it does melt while being handled. White chocolate paste softens and melts much more quickly than dark because it is mainly coco butter so keep icing sugar handy while working with all of it. Over a long period of time models can crack but of course the beauty of chocolate models is that they can be eaten so probably won’t hang around long enough to deteriorate.

Thank you MIWL for the great advice. Can’t wait to try it. I’ve bought some of the Squires to have a go with x

I’m glad you’ve mentioned Squires. It was their modelling chocolate team who advised not to store in the fridge.
I have to say my home made modelling chocolate stores well in the fridge so it must be something to do with the manufacturing process although they didn’t elaborate why it shouldn’t be refrigerated. I would hazzard a guess that it has something to do with the chocolate blooming. Have fun playing, I love it! x

can you please share a link of paul’s tutorial where he is making chocolate models from the scratch?? and from fondant and tylose too please

TiA

Paul does not normally make models from chocolate paste. He may have a couple on the site but I can’t remember which they are. He does however make roses as seen in earlier tutorials like the rose wedding cake. Almost all the figurines which he makes are fondant or gumpate based. He makes most of his figures directly on to the cake. Every now and then he says to use one teaspoon of tylose to approx 250g of fondant to help dry fondant sufficiently for it to make models ( make a modeling paste.) He doesn’t really worry about setting since the majority of his figures are made immediately and set on the cake supported with pasta. For examples of his figures please go to the novelty section of the tutorials and for flowers and other decorations go to the wedding or flower section. I can not set specific links as there are too many. You will be able to discover how Paul works by visiting his different tutorials. Lately he has been working with Saracino gumpaste which he has given the best reviews. If you would like to make your own modelling paste there are several recipes in the following thread:
https://www.cakeflix.com/questions/clarke-baxter

To see models made with armatures please see Emma Ball’s 40th anniversary cake and also Rhu Strand’s pirtate lady. Paul has also used amatures in some of his postional figures eg his standing pirate.
Hope you find this information of some use.

If you would like to make chocolate modelling paste please follow one of the numberous recipes online. Paul buys his chocolate paste from online suppliers.

PS: I have seen your question in the PBSS facebook group about fixing hard gumpaste. You can very gently warm it for two or three seconds on the lowest setting in the microwave to soften it then add to it a little fondant. Knead it in until pliable and of working consistency. Don’t overheat it as it will burn, become black and be totally unuseable.
Always wrap gumpaste tightly in cling wrap when not in use. Store in a ziplock bag to prevent air drying it out.

i thought armatures are used to make chocolate models but they use fondant there as well.
thank you for your quick reply

Modelling chocolate would not normally require armaturs as it set in a different way to gumpaste. It is self adhering and smooths out seamlessly. It hardens very quickly and requires little or no support, depending on size of ornament. Positional figures will still need armature whether using gumpaste of chocolate modelling paste.