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MODELING CHOCOLATE
Take this course and discover all the numerous benefits of modeling chocolate!
TAKE THE COURSE
This course is for you,
IF YOU WANT TO:
  • LEARN
    to prepare two types of modeling chocolate plus a modeling paste made from compound chocolate.
  • SOLVE
    issues with fondant becoming soggy and sweating when used as cake decoration. Modeling chocolate does not sweat or become soggy.
  • EXPAND
    your decorating abilities. By mastering the skills of working with modeling chocolate, you'll be able to create new designs.
  • SAVE TIME
    on drying decorations. Modeling chocolate doesn't need prolonged drying like fondant. It sets quickly, efficiently saving your time.
WHY IT'S WORTH STARTING TO WORK WITH MODELING CHOCOLATE
7 REASONS
1
Ease of use
Easy to roll out and mold, modeling chocolate is perfect for both beginners and experienced cake bakers.
2
It's perfect for covering cakes.
We specifically use it to cover cake dummies. We'll explain why during the course.
3
Flexibility and shaping
It molds easily into different shapes and textures, providing endless possibilities for creativity and design.
4
Resistance to moisture
It is not prone to sweating or becoming soggy, making it ideal for use in humid conditions or seasonal climates.
5
Durability
Once set, modeling chocolate has a sturdy structure, making it ideal for creating intricate details and figurines.
6
SAVES TIME
Modeling chocolate sets quickly, reducing waiting time and speeding up the decoration process.
7
Flavor
Unlike other decorating materials, modeling chocolate adds a delightful chocolate taste to your desserts.
THE CURRICULUM
  • 5 Instructional Video Lessons
  • PDF file with recipes for two types of modeling chocolate + modeling paste from compound chocolate
  • PDF Tools and Ingredients Guide
  • Information on Technology and Preparation, Storage, and Usage
  • You Can Ask Questions on the Educational Platform and Receive Feedback
TAKE THE COURSE
FAQ