Moldable chocolate step by step: the free guide every creative pastry chef needs. Moldable chocolate has become one of the essential techniques in creative pastry making and artistic modeling. Its versatility allows you to transform a simple chocolate mixture into figures, toppers, edible decorations and even small sculptures with a professional finish. And the best part: with the right recipe, anyone can learn how to prepare it at home. That's why at Domestika we have created a free download: a complete guide to prepare moldable chocolate from scratch, inspired by the course "Chocolate modeling: create animal toppers". In it you will find the recipe, tricks and key steps to master this delicious and creative technique. What is moldable chocolate and why you should learn how to make it. Moldable chocolate-also called plastic chocolate or modelling chocolate-combines chocolate and glucose syrup (or honey) to create a flexible, soft, modelable, clay-like mass. Unlike fondant or marzipan, modelling chocolate: - Has a more natural flavor. - It offers a more pleasant texture. - It allows realistic details to be modeled more easily. - It retains shapes better and offers a cleaner finish. Its applications are wide: toppers for cakes, flowers, decorative figures, sweet sculptures or personalized decorations.
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Buenos Aires, Argentina
A course by Ana García López
Architecture, and Spaces
