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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.[1] 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. Modeling chocolate
Modeling chocolate
can be made from white, dark, semi-sweet, or milk chocolate. See also[edit]

Types of chocolate

References[edit]

^ Peters, Colette (December 6, 2013). "Modeling Chocolate". Food & Wine. Retrieved May 28, 2015. 

External links[edit]

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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Chocolate

Overview

Outline History (in Spain)

Theobroma

Theobroma

Theobroma
Theobroma
cacao Theobroma
Theobroma
grandiflorum Theobroma
Theobroma
bicolor

Components

Cocoa bean Cocoa butter Cocoa solids Chocolate
Chocolate
liquor

Drugs

Anandamide Caffeine Phenethylamine Theobromine Theophylline

Types

Baking Compound Couverture Dark Milk Modeling Organic White Raw

Products

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bar

brands

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truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate

Processes

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Industry

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Other topics

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