How to make modeling chocolate shiny?
I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered chocolate but the shape made it problematic. I've tried lightly buffing with my hand, but that is not doing enough. Can I use perhaps a warm, damp cloth or glaze with a mix of 1:1 corn syrup:alcohol? Would that make them tacky?
Best Answer
I think adding a few drips of vegetable oil or honey could help! Always heard other people say that.
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How do you make chocolate shiny?
Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white).Can you use luster dust on modeling chocolate?
Dusting with luster dust.Luster dust works similarly well with MC as petal dust but the color saturation is not as strong due to the translucence of the shimmer particles. For solid color shimmer pieces, color the modeling chocolate first and then dust with a complimentary shade of luster dust.How do you fix greasy Modelling chocolate?
HOW TO FIX GREASY MODELING CHOCOLATE (CANDY CLAY):Can Modelling chocolate go in the fridge?
Models can be made ahead of time just like gum paste and will keep for months if stored correctly. Once made let them harden right off and store in a cardboard box in a very cool place but not in the fridge because of condensation.How to Color Modeling Chocolate
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Answer 2
You could try adding just a small amount (1/4-1/2 teaspoon per bag of chocolate) of Paraffin or gulf wax ( canning wax) to your chocolate as your tempering it. The result is a super shiny chocolate that re hardens like normal. It’s an old trick my grandmother taught me when making homemade candy and filigree cake pieces. It does not change the taste of the chocolate either. I have not attempted it with modeling chocolate but do not see why it would not work the same when it is the fat content in your chocolate that makes the chocolate hold up and shine. The wax also adds strength to chocolate yet a very smooth shiney texture. Hope this helps someone.
Answer 3
You could brush the modeling chocolate with pearl luster dust or white sparkle dust to make them shinier.
Answer 4
Tempered chocolate spends a bit of time as firm but pliable before it turns completely hard. You could try cutting and shaping the chocolate into panels during this time, then apply them to the cake after they finish hardening.
Answer 5
I recall my mother adding a tablespoon of butter per pound of chocolate at the end of the tempering process but the shine would only last for one day
Answer 6
An hairdryer could help. The idea is to make the outermost layer of chocolate just melt. The way I use mine is I turn the dryer on low speed and medium heat, and move the air flow over the chocolates. Keep the dryer moving or it may melt too much! With my dryer it only takes a few passes to do the trick. Let the chocolates re-cool and you will be all set.
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