modeling & molding chocolate...

for modeling chocolate
- 1 lb. dark chocolate
- 5 oz. glucose
- 4 oz. syrup, 30 degrees Baume (7 parts sugar to 4 parts water)
for molding chocolate
- 1 lb. dark chocolate, tempered

for modeling chocolate
1. Melt the chocolate to 90 degrees F and mix well with all other ingredients.
2. Pour over half sheet pan that line with plastic wrap, cover the top with plastic wrap and let sit for an hour.
3. Cool it down on the marble (do not take the plastic wrap out).
4. Peel the plastic wrap after it set up completely. Get rid of the lumps by using your palm spread the chocolate on the marble.
5. Roll into small pieces, wrap with plastic and store them in dry place overnight before using them.
for molding chocolate
Use seeding technique to temper the chocolate.


Manggy said...

That's a beautiful sculpture Thip! Great durability too-- I wonder if it has skewers inside it? (or is it just really cold these days?)

Thip said...

There's no skewers inside. It's about balancing each mold together. The molds are hollow inside, so they are not heavy.

I should give more information. There are 2 types of chocolate that I use for this one. Modeling and molding.

The recipe I give is for modeling, which I use for hat, hairs, hands, flowers, cake and clothes.

I use molding technique for the head, body, arms, legs and shoes.

K.T.K. POWER BAGS said...

P'thip , what is syrup kha?? how can i make it? and with this recipe can i make a chocolate rose ??

cakewardrobe said...

Don't you have to have really cold hands to model chocolate? It's hard!! I've tried to make flowers but they kept melting :( This is so pretty and detailed!

Thip said...

Gam, I just add more information about syrup. It's made of 7 parts sugar to 4 parts water. You can make roses from this recipe.

Cakewardrobe...I actually have warm hands, but they don't do anything harm to the chocolate. The problem might be how the chocolate is made. If the chocolate is made properly, it shouldn't melt.

Vanillaorchid said...

P'Thip...it's absolutely gorgeous and fabulous ka.

I wish I could have the thermometer soon as i wanna try to make chocolate from your recipe ka.

P.S I made scones last week...they were really nice ka. Thank you na ka for sharing the recipe ka.

Food Rockz Man said...

Very cool! I've recently begun working on my chocolate molding, but I haven't yet played with modeling chocolate. Looks like fun!

Thip said...

Your welcome, Om. I'm glad you like the scones.

FoodRockz, your truffles look great--smooth and shinny.
p.s. Your lemon slice with beet juice is really cool.

andrew said...

hey i was stun by your chocolate plastic arts and i have try it and my chocolate roses cant stand it always melted.the glucose is it need to slightly warm so it can soften or no need just mix with the melted chocolate once the chocolate melted

andrew said...

hey i like it the roses and i have done it by last week ,just want to ask how come my roses is always falling down it wont stand like the picture u show and i just use the same amount chocolate and glucose and have fail for a few time and is it the glucose need to slightly warm to soften the glucose because got a hard time to scoop the glucose out.
hope to see your reply thx

Thip said...

No need to warm the glucose, just mix into the melted chocolate.

Anonymous said...

What does 30 degree of baume means?

Thip said...

The Baumé scale was created by French chemist Antoine Baumé for use in marking hydrometers, which measure the density of liquids. For water and liquids heavier than water, zero degrees Baumé corresponds to a specific density of 1.000 (the density of water at 4 degrees Celsius). For liquids lighter than water, zero degrees Baumé corresponds to the density of a 10% sodium chloride solution.

shristy said...

i dont reallly Thip, i hope thats your name. I have beenfollowing your blog and have seen most of your work....its wonderful....they are so lovely and all look so beautiful....keep up the good work :-D


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