The Return of the Modeling Chocolate

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!

Cheese Wax Man's Adventures in Wonderland

Our assignment here was to make a "Child's Cake." The parameters were that the cake was to be cut into a square shape, draped in modeling chocolate, and lined with swags and bows. On top, we were to have a figure made of modeling chocolate, and a pastillage plaque with shaded cocoa painting that related in some way to the figure.

Pastillage is pretty straightforward. You roll it thin and flat, cut out the shape, let it dry, then attach it to its desired position with royal icing.

Modeling Chocolate, also known as Plastic Chocolate, is rather like a temperamental, highly temperature-sensitive Playdough that melts in your hands while you are working with it. In spite of these quirks, you can play with it, shape it, cut it, mold it, and make magical worlds that bear a striking resemblance to Lewis Carol's acid trip.

And being so comfortable with the modeling material, I got a little overzealous...

Cheese Wax Man poses in front of artist's take on Disney's "Alice in Wonderland."

Admiring the mome raths.

Stopping in for a cup of tea with the Mad Hatter.

And a game of cards with the Cheshire Cat.

Cheese Wax Man ponders which side of the mushroom he ate...

Cakes class has been over for several weeks now. But since modeling chocolate doesn't go bad, the cake still sits comfortably on a table in the living room. (This cake, along with the rest of our assignments for the advanced class, are show pieces only:-)