Modeling Chocolate vs Fondant

By | December 6, 2016

For those of who love chocolate and baking, there is a way to build chocolate in various shapes and craft different recipes. Modeling chocolate and fondant are both ways you can achieve clean looking delicious results. They are excellent ways to start decorating cakes and all things alike.

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Modeling chocolate
Modeling chocolate can be a lot easier for beginners and people who like to make specific shapes. Many cake decorators like this method because the chocolate is less likely to dry or crack. The heat of your hand will soften the chocolate in a way that it’s able to make different shapes and decorations.

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When it cools, it stays just the way you left it instead of melting and turning into a less desirable shape. High temperatures can be a problem, which is why it’s important to always store these decorations in places with a cool temperature. This method is easy to fix and provides the most flexibility and clean looking.

Fondant
Fondant can be used when making more obvious defined shapes and patterns. However, some decorators don’t like this method because it’s very easy to experience cracking and dry spots. Mainly experienced decorators use this method because it can be harder than modeling chocolate to smooth out mistakes, lines, and other imperfections created during a project. This chocolate is also easier to soften when it is stored in cool places opposed to chocolate modeling that is not as easy.

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Many people have the idea of mixing these two to achieve a different result. Many people have tried this and have delivered different results depending on if it’s 50/50 or 30/70. Most explain that the dough becomes too soft and it gets really hard to make the dough stay in certain shapes or patterns despite the temperature.

Read also : Fondant vs Gum Paste.

Modeling Chocolate vs Fondant

Modeling ChocolateFondant
- 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 heat of your hand will soften the chocolate in a way that it's able to make different shapes and decorations- It can be harder to smooth out mistakes, lines and other imperfections created during a project
- When it cools, it stays just the way you left it instead of melting and turning into a less desirable shape- The dough becomes too soft and it gets really hard to make the dough stay in certain shapes or patterns despite the temperature

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Conclusion
There are different strengths and weaknesses when using either chocolate to decorate and use during projects. These methods are simply a matter of preference depending on what the project is, but both provide good results given experience. Above all, everyone should remember that it is a fun and learning experience that will eventually make us decoration masters.

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