Modeling chocolate, also called chocolate leather, plastic chocolate
or candy clay, is a chocolate paste made by melting chocolate and
combining it with corn syrup, glucose syrup, or golden syrup.
Primarily used by upscale cakemakers and pâtisseries to add
decoration to cakes and pastries, modeling chocolate is formed into a
variety of shapes and structures that cannot be easily accomplished
with other softer edible materials such as buttercream frosting,
marzipan, or fondant.
Types of chocolate
^ Peters, Colette (December 6, 2013). "Modeling Chocolate". Food & Wine. Retrieved May 28, 2015.
Instructional: Learn how to make a rose from modeling chocolate.. Recipe and instructions from Kristen Coniaris, author of the book, Cake Decorating with Modeling Chocolate.
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Outline History (in Spain)
Anandamide Caffeine Phenethylamine Theobromine Theophylline
Baking Compound Couverture Dark Milk Modeling Organic White Raw
Children in cocoa production
The Dark Side of Chocolate
European Cocoa and
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