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!

More unwaxed (and extremely tasty!) cakes

God, I love cake...

I mean I really, really love cake. There's something very therapeutic about torting a cake into 3 even layers, slathering it's insides with delicious, gooey filling, and decorating it to look picture perfect. I think it's my new calling.

Here are a few more projects from Cakes class. I definitely see myself doing a lot of work with cakes as I venture into my new career. There's lots of juicy detail work to play with!!!

Black Forest Cake:

Chocolate cake layered with rings of sweetened, Kirsch whipped cream and cherries. Iced with Kirsch whipped cream, topped with cherries and chocolate cigarettes. Ring of chocolate "Jimmies" around bottom.

Vanilla Genoise and Chocolate Mousse Triangles:

Covered with dark chocolate, decorated with milk chocolate.

Raspberry Mousse Cake:

Ribbon sponge cake filled with raspberry mousse. Topped with clear glaze and chocolate piping.

Cakes Part I Final Project: A cake of our choosing!

Vanilla chiffon cake with honey lavender soaking syrup, filled with lemon curd, and iced with honey creme chantille with rosettes and shell boarder. Royal icing decorations (lavender flowers, lemons and a honey bee hive.)

Next up, photos from the advanced half of cakes class:-)

Unwaxed Cakes!

As promised, here are a few pictures of things we've made in class:

Marjolaine:

Japonaise meringue discs layered with praline, rum, and chocolate French buttercreams. Topped with ganache and white chocolate piping. Candied almond slices around bottom rim.

(Yes, I'm a dork... I label my class projects with "Cheese Wiz.")

Opera Cake:

4-layer Jaconde cake with coffee French buttercream filling.

Topped with ganache and white chocolate piping.

Sacher Torte:

Traditional Sacher Torte with apricot jam filling, topped with Sacher glaze, and white chocolate piping.

Cocoanut Cake:

Cocoanut Chiffon cake filled with cocoanut creme chantille and iced with Italian meringue. Topped with fruit garnish and poppy seeds.

Cocoanut flakes on bottom rim.

Devil's Food Chocolate Cake:

Dense chocolate cake filled with raspberry jam and chocolate Swiss buttercream. Topped with chocolate Swiss buttercream and white chocolate piping. Milk chocolate shavings around bottom rim.

Next section is all about WEDDING CAKES!!! Hopefully I will have a better digital camera by then.