Choose modeling chocolate assortment or the full Pastel Tones Kit, complete with tools and a booklet of ideas and directions.
- Six colors: white (ivory), dark, yellow, lavender, pink and green - about 1 1/4 oz or 1 1/2" ball of each.
- Knead a few times to slightly soften and create an even texture.
- Roll out and cut or model with your hands in stages, to keep chocolate from getting overly soft.
- Decorations can be made ahead and stored at room temperature in a closed container.
White and Dark chocolate (sugar, cocoa butter, cocoa solids, milk solids, soy lecithin, vanilla) glucose, vegetable color (spirulina, cabbage juice, beet, annatto, turmeric), spinach, cornstarch, gum tragacanth. Contains soy and milk products.
- Milk: YES
- Eggs: NO
- Peanuts: NO
- Tree nuts: NO
- Fish :NO
- Shellfish: NO
- Soy: YES
- Wheat: NO
- Gluten: NO
Use & Storage
READY TO USE: Roll and cut or shape by hand. If too soft or sticky, cool. If hard, knead lightly or warm for just a few seconds in the microwave.
WORK IN STAGES: let pieces rest and firm a bit before attaching together or additional shaping. If modeling chocolate melts, the cocoa butter can separate out. To bring it back together knead lightly on a cool surface, cooling and mixing to incorporate the fat back into the mass.
TO COLOR: Combine colors to create a variety of shades. Use your preference of color. Powders, liquids or gels will all work, either water based or oil based. To make this natural ivory color true white, add our white coloring, titanium dioxide.
STORE: tightly covered as the surface will dry out. For short-term and use keep at room temperature. If not using for several days keep tightly covered in the refrigerator, then bring to room temperature. Modeling chocolate will keep for one month or longer at room temperature and for one year if refrigerated or frozen. Cold or dry modeling chocolate can be softened by warming in the microwave just a few seconds (really) at a time - carefully! Colors may fade when exposed to light.