ChocoPan Modeling Chocolate — White & Brown Satin Ice

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 fondant or gum paste. Mixing with gum paste will allow the structure
to dry harder but will eliminate the ability to go back to the project and rework. Mixing Modeling Chocolate with
Fondant will give you a pliable mixture with a longer working time.

HOW DO I STORE MY FINISHED CHOCOPAN PIECE?
Placing your finished creation in a refrigerator or using food grade cool spray will accelerate the set time. Finished
pieces should not be exposed to temperatures over 75°F (24°C). Finished pieces can also be placed in the freezer – put
the piece in a box, move to the refrigerator then to the freezer. When removing the piece from the freezer, slowly bring
the piece to room temperature. A quick change in temperature will cause condensation to build on the piece and will
compromise the finish of the piece. Both Modeling Chocolate and Chocolate Fondant will always remain pliable for
reworking if desired.

Ingredients: Chocolate (sugar, vegetable oil [palm kernel oil, hydrogenated palm kernel and cottonseed oils], nonfat dry milk, cocoa processed with alkali, cocoa, mono and diglycerides, soy lecithin, salt), corn syrup, sugar, water. Contains: milk, soy.

Ideal For:                                                     Key Features & Benefits:
Covering Sculpted Cakes                            Sets But Remains Soft and Pliable
Cookies and Small Treats                            Can be Reworked When Warmed
Accents Using Molds & Stamps                  Medium Sheen Finish