Flavors:
Bright White - White Chocolate Deep Brown - Dark Chocolate
ChocoPan® Modeling Chocolate is a professional-grade sculpting medium, with superior workability and a premium chocolate taste. Designed with the cake artist in mind, ChocoPan® Modeling Chocolate is firm, yet malleable, allowing cake decorators to explore their talent and push the creative envelope. ChocoPan® Modeling Chocolate allows for seamless blending and smoothing, which makes it ideal for sculpted cakes, modeling figurines, and creating toppers.
Download Work and Tip Sheet
ESSENTIAL TOOLS:
Shaker with cornstarch/powdered sugar - eliminates sticking of chocolate to work surfaces
Non-stick Silicone mat - work area for rolling out larger pieces
Rolling pin - 17” for large cakes, 7” rolling pin for small projects
Flat top offset spatula or knife - for cutting out portions of product from the pail
Sculpting tool set (5, 7, or 9 piece - plastic or stainless steel) - form, shape, mark and imprint
Vinyl gloves - avoid fingerprints and diffuses heat from hands
Paintbrush - water acts as an adhesive, use a paintbrush to apply water if extra strength is needed.
Optional - Silicone Molds, Impression Mats, Cutters
Gluten Free, Nut Free, Vegetarian, Kosher Dairy
HANDLING GETTING STARTED:
Keep hands cool while working
As you’re working, let the piece rest and cool to harden
Keep the finished piece out of direct sunlight and heat
Wearing gloves diffuses heat and avoids fingerprints
When using silicone molds, set in the refrigerator for a few minutes
If oils separate during shipping, knead oils back into product If product crumbles, gather pieces and knead back in.
GETTING STARTED:• Keep hands cool while working• As you’re working, let the piece rest and cool to harden• Keep the finished piece out of direct sunlight and heat• Wearing gloves diffuses heat and avoids fingerprints• When using silicone molds, set in the refrigerator for a few minutes• If oils separate during shipping, knead oils back into product If product crumbles,gather pieces and knead back in.HOW DO I GET CHOCOPAN PRODUCTS OUT OF THE PAIL?Turn the pail upside down on your table and press on the bottom of the pail. Modeling Chocolate and Chocolate Fondant will be firm when first opened. Use a flat-top spatula to cut pieces out. If the chocolate is too firm to knead, microwave in 5 second intervals. Avoid overworking or excessive heat. Knead pieces until they become smooth.
WHAT ARE THE BEST WAYS TO COLOR AND PAINT ON CHOCOPAN PRODUCTS?ChocoPan colors can be mixed together, just like fondant. If you prefer to color Modeling Chocolate, add gel, paste, powder pigment or oil-based food color when kneading. To color Chocolate Fondant, add food color gel or color paste when kneading. Add the colorant to a cupped bit of modeling chocolate. Knead the chocolate until it becomes the color you desire. TIP: Wear disposable gloves to avoid staining your hands.Both Chocolate Fondant and Modeling Chocolate can be painted with gel food color or edible confectionery paint.Petal dust can be cut with lemon extract to simulate a drier texture.
CAN MODELING CHOCOLATE BE MIXED WITH FONDANT AND GUM PASTE?It is possible to mix modeling chocolate with both
