Is modeling chocolate better than fondant?

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Connie Toy asked a question: Is modeling chocolate better than fondant?
Asked By: Connie Toy
Date created: Fri, Feb 26, 2021 7:56 AM
Date updated: Wed, Sep 14, 2022 2:00 PM

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Top best answers to the question «Is modeling chocolate better than fondant»

The main difference I find between them is that fondant is more used to for simple models, figurines etc while modelling chocolate is much better for doing much finer detailed work. It's a lot like using modelling clay in that it can be blended, molded, shaped and worked with in much more detail and depth than fondant.

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Fondant. - Modeling chocolate can be a lot easier for beginners and people who like to make specific shapes. - Fondant can be used when making more obvious defined shapes and patterns for experienced decorators.

The main advantage of using modeling chocolate is that it drapes better and is somewhat less brittle than rolled fondant. It is made by combining melted chocolate with corn syrup and stirring it...

The main difference I find between them is that fondant is more used to for simple models, figurines etc while modelling chocolate is much better for doing much finer detailed work. It’s a lot like using modelling clay in that it can be blended, molded, shaped and worked with in much more detail and depth than fondant.

The main difference I find between them is that fondant is more used to for simple models, figurines etc while modelling chocolate is much better for doing much finer detailed work. It's a lot like using modelling clay in that it can be blended, molded, shaped and worked with in much more detail and depth than fondant .

While fondant will remain soft, gum paste dries quite hard and is better suited for decoration on a cake than for, say, covering an entire cake. Modeling chocolate This is a chocolate paste made by melting chocolate and combining it with corn syrup or simple syrup and then kneaded until it reaches a stiff, pliable consistency.

Modeling Chocolate Vs Fondant. In different types of shapes, you can mold the modeling chocolate. It is like the clay. You cannot perform this task with fondant which works as the dough-like icing. For modeling chocolate, you need white, dark, semi-sweet or milk chocolate. On the other hand, you require sugar, water, gelatin and food-grade glycerin to form fondant.

It responds well to the warmth of your hand for smoothing purposes too unlike fondant. Fondant needs an additional stabilizing boost because unlike modeling chocolate it is stretchy which is great for morphing around cake corners nice & smooth but not so great for modeling. For example tylose powder or cornstarch could be added.

What the difference between modeling chocolate and fondant? One question I get a lot is can you use modeling chocolate the way that you use fondant. The answer is kinda. You can definitely make little details and accents out of modeling chocolate much like the way you use fondant but it doesn’t have the stretch like fondant does.

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