Which Is Better for Modeling: Chocolate or Fondant?

Some of the most common materials for making attractive cake decorations are modeling chocolate and fondant. Modeling chocolate and fondant look to be extremely similar at first sight. Yet, the two cake-decorating media are not the same. Therefore, let’s look at what separates the two.

Fondant is more difficult to work with and tastes better than modeling chocolate. Modeling chocolate is used for covering cakes or sculpting lifelike faces, model figurines, and floral decorations. Similarly, fondant makes an excellent cake topper but does not produce delicate complex decorative elements.

In the realm of cake decorating, modeling chocolate and fondant are strong adversaries. So, precisely, what are these two confectionary concoctions? Here’s a comprehensive primer!

Modeling Chocolate vs. Fondant: Differences

Melting chocolate (semi-sweet, dark, white, or milk) and adding corn syrup or simple syrup yields modeling chocolate, often known as chocolate or candy clay. The mixture is then kneaded until it is firm yet malleable. The syrup’s little amount of water seizes the chocolate, transforming it into a soft clay that may be handled and molded into various forms or draped over desserts.

Although modeling chocolate may be used to cover cakes, it is best known for producing more sophisticated decorations, miniatures, and models for cakes. You can mold it, iron out the seams, and it will precisely keep the details. Also, it enables you to create different shapes that would be difficult to achieve with softer fondant.

Fondant, on the other hand, is a malleable, dough-like icing that is often used to embellish cakes. Water, sugar, food-grade glycerin, and gelatin are used to make it. The gelatin provides elasticity and flexibility to the fondant, making it simple to work with. Yet, since it is elastic, it needs an extra stabilizing boost (which can be excellent for morphing around cake corners but not great for modeling).

Fondants, which have a smooth look, are often employed as cake coverings because they provide clean, attractive, and crisp covers. Nevertheless, since they cannot be stretched out thinly without ripping, you can only use them to build little figures and models to garnish cakes.

Does Modeling Chocolate Crack?

Modeling chocolate is less prone to drying out or cracking. Nevertheless, if you stir the chocolate too much while melting it, the modeling chocolate will crack and leak away liquid fat.

Does Fondant Crack?

If fondant is rolled excessively thick or thin, it will dry up and crack, making it difficult to attach pieces together. If you’ve just finished covering a cake with fondant and detect a split or tear, you may repair it by rubbing solid vegetable shortening around the rip in circular movements with your finger.

Modeling Chocolate vs. Fondant: Which One to Use?

More precise details and depth may be achieved using modeling chocolate than with fondant. Modeling chocolate does not melt or transform into a less desired shape as it cools.

The heat from your palm may soften the modeling chocolate, allowing you to create various embellishments and forms. Also, since modeling chocolate does not firm quickly, it is great when you need more time to develop an extensive embellishment. This feature, however, may make it to melt fast in hot temperatures.

For building basic models, select fondants since they are easier to work with. When using fondant, however, you must first apply a sticky surface on the cake, like as buttercream, in order for the fondant to adhere. Moreover, fondant dough may become too soft, making it impossible to maintain certain patterns or forms.

Can You Mix Fondant and Modeling Chocolate?

50 different combinations of the two decorating media. Although modeling chocolate and fondant are somewhat different on their own, they work nicely together. Since you receive the advantages of utilizing softer, more malleable fondant as well as the solidity of modeling chocolate, your decorations will last longer. Use a 50mm lens for the best results.

How to Harden Modeling Chocolate?

When you’ve finished decorating the cake, the modeling chocolate will need to solidify so it keeps its shape. When modeling chocolate is exposed to air, it hardens, but how soon it sets depends on the air temperature and humidity.

It takes longer to harden in humid areas, and depending on the thickness, it might take up to two days. As a result, it is preferable if you operate in a cold, dry atmosphere or use a dehumidifier or air conditioner to control the humidity and temperature of the space in which you are working.

Instead, you might thicken and stiffen your modeling chocolate using CMC (Carboxymethyl Cellulose) powder. CMC also helps the modeling chocolate solidify faster.

It is important to note that putting a modeling chocolate adorned cake in the fridge or freezer can draw moisture. When you take it out, it will melt, becoming goopy and losing its clean, sleek appearance.

Is Modeling Chocolate Good for Eating?

Modeling chocolate is edible since it is comprised of melted chocolate and syrup. Yet, edible in this context does not always imply pleasant or delicious.