The ideal working environment for modeling chocolate is a cool, 65°F (18°C), dry room with clean surfaces and equipment. Do not work directly in sunlight. Minimize contact with moisture and humidity. The optimal tabletop is clean, smooth, and made from a stone that retains cool temperatures such as marble, glass, or granite. Stainless steel or laminate counter tops are adequate. Avoid wood, whose grain is too porous.
Rolling and Cutting Tools
The following seven items are the most commonly used in rolled modeling chocolate craft:
B. Plastic Rolling Pins
C. Blush Brush – for dusting chocolate with corn starch
D. Corn Starch – to prevent sticking
E. Mini roller cutter
F. Craft utility knife
G. Pasta machine
Plunger cutters are more efficient than traditional cutters at producing shapes and decorations.
Cutters, Veiners, and Formers
For cutting and adding texture to rolled modeling chocolate decorations.
2. Curved Leaf Cutters
3. Droplet Cutters
4. Five Petal Cutter, Plastic
5. Large Sphere Veiner, Double-Sided
6. Square Cutter Set
7. Round Cutter Set
8. Five-Petal Flower Veiner, Double-Sided
9. Foam Shaping Mat
10. Flower Forming Cups
These formers are the best for storing rolled modeling chocolate flowers and decorations because they are nonstick and bendy in a way that makes it easy to release shapes. They can also be used for a myriad of other confectionery molding and baking techniques.
2. Medium Silicone Mold
3. Small Silicone Mold
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