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
See more photos of my Winter Gingerbread Village
New to Wicked Goodies? Start *HERE*
You might also enjoy
Gumpaste Oompa Loompa Figurine Tutorial
30 Gingerbread House Ideas
Click on any number below to open its article