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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
Ease of use
Easy to roll out and mold, modeling chocolate is perfect for both beginners and experienced cake bakers.
It's perfect for covering cakes.
We specifically use it to cover cake dummies. We'll explain why during the course.
Flexibility and shaping
It molds easily into different shapes and textures, providing endless possibilities for creativity and design.
Resistance to moisture
It is not prone to sweating or becoming soggy, making it ideal for use in humid conditions or seasonal climates.
Durability
Once set, modeling chocolate has a sturdy structure, making it ideal for creating intricate details and figurines.
SAVES TIME
Modeling chocolate sets quickly, reducing waiting time and speeding up the decoration process.
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
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