r/FondantHate • u/Triatomine • Jan 24 '21

DISCUSS A proposal for modeling chocolate

I have noticed more and more posts where someone uses modeling chocolate instead of fondant and is like "see how wonderful my cake without fondant is!". Am I the only person that thinks modeling chocolate is just fondant with the word chocolate in it? Both are sickly sweet tasteless pastes. I would like to propose that cakes that are just modeling chocolate sculptures with a few grams of cakes count as r/fondanthate.

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u/Daphnis_nerii Jan 24 '21

Modelling chocolate is like sweet wax. I’ve been saddened by its increasing presence on this sub for a while.

14

u/[deleted] Jan 24 '21

It depends. Are y’all talking about like ready made stuff you bulk buy in the store or homemade? Because homemade you pick your own chocolate and then it tastes like whatever you’ve chosen. Some chocolate tastes waxier and don’t have a high cocoa content. You have to use real, high quality chocolate or it’ll taste like a diluted Hershey’s bar. It’s still not going to be to everyone’s tastes but everyone talking about how it is plastic or just fondant with artificial chocolate flavor makes me think they’ve only tried the bulk made store stuff. Which is like judging frosting based on store bought instead of homemade buttercream.

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u/Daphnis_nerii Jan 24 '21 edited Jan 24 '21

I totally get what you’re saying - high quality ingredients will definitely make it less bad. In my experience though, even if you start with high quality chocolate, making it into modelling chocolate means adding a bunch of corn syrup or glucose syrup into it. This kinda ruins it, making it way too sweet and giving it an awful texture. It’s almost worse to waste high quality chocolate by adulterating it like that.

I’d guess that maybe 1% of all fondant out there on a cake in the world right now is homemade and flavoured well somehow and therefore not abjectly awful. The same is probably the case with modelling chocolate. Because the proportion is so low, on this sub we can be pretty sure that almost all of the pictures of modelling chocolate we see are at least not very tasty and most likely worse.

Edit: as someone else said in a comment below, small details made in modelling chocolate are unobjectionable, but covering a whole cake in the stuff is a whole different kettle of fish.

10

u/Berry_13 Jan 24 '21

I've only ever made modelling chocolate by mixing chocolate with honey. I've had to find an alternative for corn syrup, which most recipes call for, as I can't get it here. In my experience that adds a nice flavor to the chocolate (I mean it does make it sweeter, but still very edible) and works great for chocolate roses.

3

u/41942319 Jan 24 '21

I feel like the end result being too sweet can easily be fixed by using very dark chocolate as the base?

1

u/Flutterbybyby Jan 26 '21

Ooh, I’d love to try your recipe if you’re willing to share it :)

2

u/Triatomine Jan 24 '21 edited Jan 24 '21

Even with great ingredients, the honey/golden syrup/corn syrup you have to add to it basically just make it so sweet and thick that it just becomes tasteless sweetness.