A few weeks ago, we wrapped up Chef Devon's chocolate class with molded and modeled chocolate figures. The assignment was to create a showpiece figure of a Fall or Winter theme using both the molding and modeling techniques.
Molding means brushing or pouring melted (tempered) chocolate into a container of a desired shape, then removing the mold once the chocolate has cooled and set up. (Think ice cubes.) The final product may either be solid, or a shell. This works as the skeleton for your figure, giving it structure and stability. I used two egg-shaped, dark chocolate shells for my skeleton: One for the body and one for the head.
Modeling means using your hands to squish modeling chocolate onto the chocolate skeleton to make it look like what you want. (Think clay.) I used the dark modeling chocolate to make the two egg shapes into an autumnal forest creature.
Autumnal forest creature, with snack.
You may recognize the shape of the base as that of your standard 8-inch pie tin. Yes, one big, solid, pie-shaped block of tempered dark chocolate, made to look like a tree stump using modeling chocolate and a piped (melted and squeezed through a pastry bag) chocolate tree ring design.
After the modeling was finished, I used a paint gun to spray a white chocolate/cocoa butter mixture over the piece, creating a soft, velvety textured look.
Furry chocolate close-up!
We were allowed to color our chocolate, but I didn't find it appropriate for this piece. Interestingly enough, this was the only project in class that was done in all chocolate tones.
Next up, photo's from CCA's pumpkin carving contest!
1 comment:
Wow... I don't know if I could eat that.
OK, I totally could. But I'd feel bad about how much work went into it. That's amazing.
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