Can i paint modeling chocolate

Oil based candy food coloring is stirred into the melted chocolate or candy melts and then blended with the corn syrup. This created a lovely silky final product but since I added so much coloring oops, slip of the hand! I recommend making a firmer than usual MC if you plan to use candy coloring.

Gel coloring into candy melts or chocolate. Gel coloring is dropped into melted candy melts or chocolate and stirred before corn syrup is blended in. The melts seize before the corn syrup is stirred in.

You can still make a modeling chocolate via this method but the MC is disjointed, losing all of its stretch you can see the crackles in the MC if you look closely. It also cools very firm and is crumbly when returned to. If for some reason you feel the need to do this, add extra corn syrup to keep in smooth and together.

Powdered food coloring into melted candy melts. A small scoop of powdered food coloring was added to melted melts and stirred in before mixing with the corn syrup. Using this method the powder did not dissolve completely leaving speckles in the final product even after it was kneaded.

If you choose to use powdered colors I suggest dissolving it in vodka or lemon extract and then adding it to the corn syrup if you wish to color in the pre-mixed phase.

Next we will move on to the Mid-coloring methods. These methods are the most practical and applicable for every day needs. They allow you to color from a small amount to a large amount of modeling chocolate and enable you to adjust the colors easily as you go. They also provide uniform coloring for nice solid color applications. Candy color into MC. Candy food coloring is blended into the mixed modeling chocolate.

The candy colors give nice smooth saturated colors but they do soften the modeling chocolate a bit so it is best to start with a firm MC recipe if using the candy colors. Gel color into MC. Gel color blends into the MC nicely and in moderate amounts does not affect the texture of the modeling chocolate greatly.

This is probably the best general method for coloring modeling chocolate. Gel color plus cornstarch into MC. If you need to achieve a very saturated color that requires the addition of quite a lot of gel color, the addition of cornstarch can help maintain the texture of the modeling chocolate by absorbing some of the moisture from the food color.

The addition of cornstarch does dry the MC some and it may require an extra bit of working or a touch of shortening after storage.

Liquid color into MC. Basic grocery store liquid food coloring is kneaded into modeling chocolate. This is probably the method that surprised me the most. It actually worked very well and generated a nice bold color. This is a great option if this is the type of food coloring you have on hand or need to buy some in the wee hours of the morning at your local market. If you are going to add large amounts you may need to add some cornstarch to counter act the softening effects of the liquid.

Petal dust into MC. For this I scooped a small amount of petal dust onto the MC and kneaded it in. Such as for flower petals or other items to be shaded in gradient. Coloring with colored MC. Use already made solid colors of modeling chocolate to blend or tint your base color. This is a nice option because you will not affect texture at all and you will have a fairly good idea of the direction you are going with the colors you are trying to achieve.

I like to have brown or chocolate MC on hand to mute and soften my modeling chocolate colors as well. If you have a basic rainbow of modeling chocolate colors on hand you can blend at whim to achieve any color. Coloring with colored fondant. A small amount of commercial colored fondant is used to color the MC. If you are working with a colored fondant sometimes it is advantageous to color your modeling chocolate with the fondant to reach a complimentary shade.

Much more than that and you will lose some of the lovely characteristics of MC and it will start to act more like fondant. Coloring fondant with gels and adding to MC.

Gel color is added to a small amount of fondant which is then added to the modeling chocolate. Adding gel to fondant first serves two purposes. First, it offsets some of the effects of the adding excess liquid to modeling chocolate. Be sure your fondant is firm or add extra cornstarch before you start.

Second, it enables you to create a hypersaturated target color that you can then blend with the MC. This reduces the risk of color overshooting by directly adding color to your final product. Coloring fondant with candy color and adding to MC. Candy color is added to fondant and then added to the MC. The reasoning is the same as above with a similar result. Once again the candy color has a slight softening effect so start with firm modeling chocolate or add a touch of cornstarch.

Here are the Post-coloring effects. These methods are best used for artistic touches such as dusting petals, painting details or accentuating texture. Dusting with petal dust. Dust on a layer of petal dust over a rolled out, cut or shaped decoration.

This method works well for solid color effects as well as gradients and soft shading. The oils in MC adhere well to the petal dust for both dramatic and subtle coloring. For strong color effects use freshly shaped MC which has oils on the surface. Dusting with luster dust. Luster dust works similarly well with MC as petal dust but the color saturation is not as strong due to the translucence of the shimmer particles.

For solid color shimmer pieces, color the modeling chocolate first and then dust with a complimentary shade of luster dust. Painting with petal dust and lemon extract. Mix a small amount of petal dust with lemon extract and paint onto a cut or shaped piece of modeling chocolate. I feel that dusting gives a smoother effect. I had some slight clumping when painting, but this is also an option and gives very solid saturation.

Painting with gel color. Apply gel color directly to the modeling chocolate with a paint brush. It beads up initially but as you stroke across the surface repeatedly it starts to set. This might be advantageous for accentuating texture such as wood grain.

You could paint the color on and wipe off the beaded gel from the raised points before it is absorbed into the MC. Painting with candy color. Brush candy color across the surface of the MC with a paint brush.

Candy color smoothly coats the surface of the modeling chocolate. Some brush strokes are slightly noticeable but this might be desirable if you are going for an artistic painted look. Sponging with gel color. Using a cosmetic sponge and a binder clip, dip into a small amount of gel and tamp to absorb see Coloring Wafer Paper.

Then sponge onto the MC for solid color or shading effects. This technique avoids the beading up associated with painting the gel on. The gel color seems to soften the modeling chocolate slightly. Sponging with candy color. As above, load a cosmetic sponge with a small amount of candy color and sponge onto modeling chocolate.

This gives a lovely solid finish, or you can sponge a blend of colors or achieve a gradient of color. This technique would work well on petals. The surface dries well after a few hours and does not soften the MC pieces.

Coloring with food safe markers. Color on a set piece of modeling chocolate with food safe markers. Allow your modeling chocolate to dry for a few hours before using this coloring method. You will not achieve solid coloring but it can be used to add small details or achieve a coloring book look. Or use the Wilton melts. Regular Wilton colors won't work.

Most people prefer the Americolors now and they have regular and candy colors. Look up candy clay and there are several sites with the recipe. Gel colors by: Meris I recently used Americolor gel color to make modeling chocolate and it came out great-you want to use gel color, not liquid color, otherwise the consistency will change.

Just make sure you mix the color well, otherwise it will streak. Coloring chocolate by: Deanna I usually make the modeling chocolate myself and I will use the red candy melts if I need a lot of it.

I have used the Wilton gel colors to tint small amounts of modeling chocolate. Hope that helps! Click here to post comments. Return to Modeling Chocolate Questions. I have a question about painting on chocolate figures and how far in advance can you make them? Hi Jenna, I assume you are talking about white chocolate figures? Sculpting the Body. Sculpt the body by referring to the photo with regards to the size and shape. The torso is an elongated piece with tapered ends and pinched mid-portion.

Detailing the Figure. With the figure on the stand, add more clay to the areas that needed more muscle mass. Check the figure in different angles and refer to female anatomy images to help you with the shapes.

Sculpting the Hair. To sculpt the hair, start on the back of the head. Instead of shaping thin ropes of clay, it's easier to make several elongated flattened pieces of clay then texture with a needle and paddle tool.

Painting Venus. Paint the face using food gel color that has been thinned slightly with lemon extract. I started with the eyes, sides of the nose, nostrils and chin with brown then black color for the iris and eyebrows.

Making the Cake. Bake two sponge cakes of your choice in 20 x 4. Stack two with frosting in between then with a knife cut out a shell shape on the top part, after which frost the whole cake. Remove from the fridge a few hours before and let come to room temperature. Knead until just smooth, soft, and … From veenaazmanov.

Pro tip - chop the chocolate into similar size pieces so all the chocolate is melted evenly and there are no lumps left in the modeling chocolate. Once melted, take it off the heat and add light corn syrup. Stir until just combined. Pro tip - You just want to combine the two together. If you stir too much the cocoa butter in the chocolate will separate and you will end up with a greasy mess. Pour into a storage bag, spread evenly, and flatten the make it a sheet. Place in the fridge to cool for at least 3 hours or on the counter ziplock in good weather.

Pro tip - in winter I can leave it on the countertop and it still sets in about 6 to 8 hours. Personally, I like to keep it in the fridge for it to set hard then knead just the amount I need. Follow this simple recipe and have fun making edible decorations.

The color and possibilities are endless. Print … From thebearfootbaker. If you see small lumps, keep stirring until they are smooth. Fold the corn syrup into the candy melts with a spatula and be careful not to over mix. A good rule of thumb is to mix it about 20 times with the spatula and no more than that. You can also use real chocolate to make modeling chocolate.. Modeling chocolate is basically a chocolate play-doh…and OH so tasty and easy to work with!! Modeling chocolate cuts like From jessicaharriscakedesign.

Coloring Modeling Chocolate using Candy Coloring: Add a drop of color to the modeling chocolate and knead until well blended. Add more drops of color until you reach the desired shade. From hungryhappenings. It does not dry quite as hard all the way through like fondant can. In higher temperatures, because it is chocolate fat based, it can melt a bit easier but honestly, it stays quite From borderlandsbakery. Would I cover a traditional round cake with mod choc?

No, prolly not, though it can be done. Fondant just seems to work better … From mcgreevycakes. Use both gel colors and lemon juice and luster dust. I HAVE used cocoa butter as well. But, it isn't readily available in my area so I just use what I have on hand. Today I made a fork and spaghetti spoon and will be painting them with silver luster dust and lemon juice later in the week.

Good Luck! SugarBakerz Posted 18 Aug From cakecentral. It can be done, though. For instance, I painted the modeling chocolate label on this Jack Daniels cake with titanium dioxide white food coloring. From wickedgoodies. You can also use this same chocolate painting technique to make other items like chocolate Easter bunnies, adorable lambs, You can also color white chocolate or colored candy melts to make modeling chocolate.

Be sure to check out my modeling chocolate recipe and troubleshooting tips page. Primary Sidebar. See all recipe categories.