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ChocoPan Basics

What Is Covering Chocolate


Uses: Roll to cover, stamp & create accents

Features: Sets but remains soft & pliable, Rolls thin, Can be reworked when warmed, Smooth and consistent texture, Chocolate/Oil based, Medium sheen finish

Taste: Delicious Chocolate Flavor

Nutrition: Gluten Free, Nut Free, Vegetarian, Kosher Dairy

ChocoPan covering chocolate is a user-friendly product uniquely formulated to offer the best in both taste and workability. Our forgiving formula remains soft and pliable for longer, making it perfect for beginner bakers looking to achieve professional results. Retail bakers and high-volume commercial bakeries will love this product’s versatility, making it highly affordable and great value. Set apart by its gourmet chocolate taste, covering chocolate is ideal for wrapping (paneling), draping and decorating cake, cookies, doughnuts, pastries and more.

Because covering chocolate has an oil base, the product can be worked and reworked over long periods of time. The oil base also makes the product sensitive to heat so it must be worked with in cool, dry conditions and kept out of direct sunlight and heat. 

*ChocoPan by Satin Ice covering chocolate is the same formula and flavor as the Original ChocoPan fondant that you know and love

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What Is Modeling Chocolate

Uses: Model, Sculpt & Shape

Features: Sets firm but remains pliable, Can be reworked when warmed, Smooth and consistent texture, Chocolate/Oil based, Medium Sheen Finish

Taste: Delicious Chocolate Flavor

Nutrition: Gluten Free, Nut Free, Vegetarian, Kosher Dairy

ChocoPan modeling chocolate is a professional-grade sculpting medium, with superior workability and a gourmet chocolate taste. Designed with the cake artist in mind, ChocoPan modeling chocolate is firm, yet pliable, allowing cake decorators to explore their talent and push the creative envelope. ChocoPan modeling chocolate allows for seamless blending and smoothing, which makes it ideal for sculpted cakes, modeling figurines, and creating toppers.

Because modeling chocolate has an oil base, the product can be worked and reworked over long periods of time. The oil base also makes the product sensitive to heat so it must be worked with in cool, dry conditions and kept out of direct sunlight and heat. 

*ChocoPan by Satin Ice modeling chocolate is the same formula and flavor as the Original ChocoPan modeling chocolate that you know and love.


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watch

As Ralph, head sculptor at Cake Boss, explains Covering and Modeling Chocolate

Helpful Hints

The Right Temperature

Because of its chocolate base, heat and temperature will be one of the biggest considerations when working with ChocoPan products. Your warm hands are what will allow the product to blend seamlessly and allow you to continuously work your piece to perfection. However, should your hands or the room be too warm, the piece will overheat and melt. Be sure to keep hands cool while working. Many artists keep a cool rag around or a bucket of cold water to bring the temperature of their hands back down. As you are working, you may need to let the piece rest and cool to harden so you can continue without compromising the structure.

Consider where your final piece will be displayed and ensure that is kept out of direct sunlight and heat or it will be subject to melting. If it will need to be outside in warm temperatures, consider using fondant or gum paste as they are not as sensitive to heat.

Fingerprints

The warmth of your hands and fingers will often leave marks on the chocolate. To avoid seeing fingerprints and impressions from your hands, wear vinyl gloves. The gloves will also help diffuse the heat from your hands, avoiding further melting. 

Removing Product From Silicone Molds

Simply let the product sit in the silicone mold for a couple of minutes in room temperature or in the refrigerator, or use food grade cool spray to help firm up the product before popping it out of the mold.


Visit our ChococPan FAQs for more troubleshooting tips.

Suggested Tools

Shaker with cornstarch/powdered sugar - eliminates sticking of chocolate to work surfaces

Non-stick Silicone mat - work area for rolling out larger pieces  

Rolling pin - 17” for large cakes, 7” rolling pin for small projects

Flat top offset spatula or knife - for cutting out portions of product from the pail

Sculpting tool set (5,7, or 9 piece - plastic or stainless steel) - form, shape, mark and imprint 

Vinyl gloves - avoid fingerprints and diffuses heat from hands

Paintbrush - water acts as an adhesive, use a paintbrush to apply water if extra strength is needed.

Optional - Silicone Molds, Impression Mats, Cutters

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