Cake! magazine by Australian Cake Decorating Network February 2017 | Page 43

Modelling Chocolate sculpted Hand By Liz Marek

This is a simple tutorial for creating realistic hands. You can definitely use these techniques on smaller figures, but I tend to do those with the fingers already attached. Make sure you refer to your own hand thoughout this process to help identify key anatomical features and practice practice practice! The more you practice, the better you will get!
I am using magic chocolate from www. nomorefondant. com because I like the way it sets up very quickly and is a very firm chocolate. You could also use other brands such as Chokit, or make your own if you have a nice firm recipe. Modelling chocolate is always very hard when you first take it out of the package. You can knead it in small pieces until it’ s smooth and pliable, or you can put it in the microwave for 5-8 seconds and then knead. If it becomes oily, you have heated it too long and you’ ll need to let it cool before you can use it. I like to work on a silicone mat to prevent sticking and have some baby wipes nearby to clean any chocolate residue that builds up on my fingers as I work. Some tools I recommend are a dresden tool, flat tools for smoothing and sugar shapers for detail work. You will also need a paint brush, water and dusting bag.