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What about a good chocolate model

post #1 of 3
11/18/08 at 7:10pm
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I found a pretty good one for making white chocolate roses and they look fabulous on cakes. However, I haven't been able to find any more good ones on the net; hopefully someone here can help. Also if you try to make the flowers with dark chocolate it seems to be a great deal harder to keep them from melting so the white chocolate works better. So please let me know if in your particular chocolate mold process if one type of chocolate works better than another.
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post #2 of 3
11/19/08 at 5:00am
The recipe in Shirley Corriher's BakeWise works really well.

Running the modeling chocolate through a pasta maker leaves the sheets beautifully glossy and smooth. Then you can make anything out of it from roses and other flowers to pretty ruffles to top a cake.
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post #3 of 3
12/2/08 at 11:49pm

Re: What about a good chocolate model

Hi gogoguy,
Actually i have cake shop.So in my shop one chef only to make cake for kids.He create different design on cake with chocolate cream.I will ask him for your solution.
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