The FIRST occasion when I knew about modelling chocolate (otherwise called
treat mud) was while watching Cake Boss.
Amigo was utilizing it to make a tree and it looked SUPER
COOL!
Be that as it may, I never got around to giving it a shot
until as of late… And I LOVE it!
It tastes SOOOOOOOOOO much superior to anything fondant…
simply like TOOTSIE ROLLS 😀
It's likewise EASY to make and just requires TWO fixings… .
chocolate and corn syrup!
You can utilize genuine chocolate (the best quality you can
discover) OR Wilton's sweet melts to make modelling chocolate.
By and by, I lean toward confection dissolves coz I can
simply utilize PRE-COLORED ones, which implies there is NO requirement for me
to blend in shading.
A BEST aspect concerning modelling
chocolate is that it DOESN'T become scarce like fondant when you abandon it
unattended.
Along these lines, you DON'T need to stress over concealing
it instantly while doing your work… YAY!
Another incredible PERK is that you can utilize the glow of
your hands and fingers to BLEND any creases or tears… WOHOO!
In any case, there are a few DRAWBACKS as well…
It's much heavier than fondant.
In this way, your embellished cakes will be HEAVIER as well!
Likewise, you CAN'T utilize it to cover a cake totally or if
nothing else I haven't possessed the capacity to do that effectively coz it
tears.
To make modelling chocolate, you will require the
accompanying fixings:
No comments:
Post a Comment