VIDEO: How to Make Modeling Chocolate Figurines
Here is a video in fast forward figurine-making with modeling chocolate and royal icing. These tiny carolers were added as decoration to the Winter Gingerbread House Village.
These modeling chocolate figurines are both decorated and held together by royal icing using the following series of steps:
How to Make the Modeling Chocolate Figurine Bodies
- Form the modeling chocolate bodies into upright cone shapes with flat bottoms.
- Use a ball tool to hollow a cavities in the necks.
- Form the arms by tapering small balls of modeling chocolate down to a point on one end. Use a ball tool to hollow out small cavities in the larger ends (for mittens).
- Attach the arm pieces to the bodies using corn syrup or royal icing.
- Pipe a row of buttons down the front of each coat.
- Pipe big dots of royal icing in the arm cavities for mittens. Add smaller dots for thumbs.
- Allow the bodies to dry overnight.
Sample the book: Cake Decorating with Modeling Chocolate
How to Make the Modeling Chocolate Figurine Heads
- Form the heads out of equal sized balls of modeling chocolate. Fit them into the neck cavities of the bodies but don’t attach them together.
- Skewer each head on a toothpick (It’s easier to decorate heads and bodies separately) and anchor the opposite end of the toothpick into a piece of styrofoam. The heads can be anchored upright or sideways depending on how you want the frosting to dry.
- Using a pointed sculpted implement, poke small holes in the faces for mouths.
- Pipe royal icing details onto the faces like eyes, noses, eyebrows, and hair. For longer hair, use thin sheets of modeling chocolate curled up at the ends.
- Allow the heads to dry overnight.
- Attach the heads to the bodies with a thick dab of royal icing. Allow the finished figurines to dry for at least 3 hours or ideally, overnight, before handling them again.
My recipes for royal icing are included in this kit:
Gingerbread House Decoration & Construction
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Hi, I want to make a fondant red rose and I am using the Americolor super red and I didn’t get the desired results; the color I am getting is a light red and I would like to get a deep red like real red rosses. I would appreciate any help or suggestions. Thank you so much.
Add more red food coloring. I suggest adding an equivalent amount of corn starch to offset the added moisture.
Hi, I made molding chocolate using candy melt and it turned out fine but when I start to work with it start to soften a little bit, my question is can I add some melted candy to it so it will be better?. Thanks in advance.
It started to soften because it’s made of chocolate, which melts at body temperature. That is the nature of modeling chocolate.
You can always add more chocolate to make modeling chocolate more firm. However my recommendation is to work in a cool room and minimize your hand contact with the figurines, allowing lots of breaks between the stages of handling.
How long will modeling chocolate stay solid before melting when using for decorations on a cakes?
Modeling chocolate doesn’t melt unless it’s exposed to heat. So if you put decorations on top of a cake, they should stay solid unless that cake is left in direct sunlight or displayed outside on a hot, hot day.