Below are some common questions that come about when working with chocolate based products. Before you get started here are some of the most helpful hints to keep in mind as you work:
- Keep hands cool while working
- As you're working, let the piece rest and cool to harden
- Keep the finished piece out of direct sunlight and heat
- Wearing gloves diffuses heat and avoids fingerprints
- When using silicone molds, set in the refrigerator for a few minutes
- If oils separate during shipping, knead oils back into product If product crumbles, gather pieces and knead back in.
How do I get ChocoPan products out of the pail?
Turn the pail upside down on your table and press on the bottom of the pail. Modeling chocolate and covering chocolate will be firm when first opened. Use a flat-top spatula to cut pieces out. If the chocolate is too firm to knead, microwave in 5 second intervals. Avoid overworking or excessive heat. Knead pieces until they become smooth.
What are the best ways to color and paint on ChocoPan products?
ChocoPan colors can be mixed together, just like fondant. If you prefer to color modeling chocolate, add gel, paste, powder pigment or oil-based food color when kneading. To color covering chocolate, add food color gel or color paste when kneading. Add the colorant to a cupped bit of modeling chocolate. Knead the chocolate until it becomes the color you desire. TIP: Wear disposable gloves to avoid staining your hands.
Both covering chocolate and modeling chocolate can be painted with gel food color or edible confectionery paint. Petal dust can be cut with lemon extract to simulate a drier texture.
Can modeling chocolate be mixed with fondant and gum paste?
It is possible to mix modeling chocolate with both fondant or gum paste. Mixing with gum paste will allow the structure to dry harder but will eliminate the ability to go back to the project and rework. Mixing modeling chocolate with fondant will give you a pliable mixture with a longer working time.