Chocolate Clay

Yes, I make it all the time, and not just for cookies, but for cakes. I have some very reliable recipes on my site. If made with high-grade chocolate (and not candy melts), I find it MUCH tastier than fondant. But there are some trade-offs to understand. Because of the chocolate content, it is more heat-sensitive than fondant. This can be a plus when modeling, as modeling chocolate can be shaped for a long time before drying out and/or setting. But, it can be a negative when displaying or shipping under hot conditions, as the modeling chocolate can soften, wilt, or even melt if temperatures get too hot.

Julia M. Usher posted:

Yes, I make it all the time, and not just for cookies, but for cakes. I have some very reliable recipes on my site. If made with high-grade chocolate (and not candy melts), I find it MUCH tastier than fondant. But there are some trade-offs to understand. Because of the chocolate content, it is more heat-sensitive than fondant. This can be a plus when modeling, as modeling chocolate can be shaped for a long time before drying out and/or setting. But, it can be a negative when displaying or shipping under hot conditions, as the modeling chocolate can soften, wilt, or even melt if temperatures get too hot.

It is addictive-ly delicious! Lol I  made some for Valentines Day decorating and ate it...

I have made chocolate clay and used it.  It is easy to make.  I recently watched some tutorials where the decorator used part chocolate clay and part fondant.  This gives the chocolate clay a little more stretch like fondant, but also keeps the long working time that is nice with chocolate clay  -- it doesn't dry like fondant.  It is very nice because the heat of your hand makes it easy to shape and smooth it.  Hot hands can be a challenge though, making the chocolate clay soften too much.

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