Chocolate Paste by Tracey's Cakes (modelling chocolate)
Our chocolate paste is made from Belgian chocolate, glucose and water. We do not add any sugarpaste to our product. It can be used to roll out and cover cakes, just like sugarpaste, the main difference being is that chocolate paste reacts to the heat of your hands and therefore the use of icing sugar is required. Excess icing sugar can be removed by using PME glaze spray on a completed cake
It can also be used to make chocolate decorations, including flowers and models. The paste is available in ten different colours and flavours white, milk, dark, orange, strawberry, lemon, cappuccino, caramel, ivory coloured and red coloured. We always include a FAQ sheet to help you to use our product and we also run classes in Buckinghamshire (Chocolate Paste Part 1, 2 and 3)
Trial packs of 250g are available on the website. The product is also known as modelling chocolate or chocolate plastique. With the paste you are able to cover cakes AND make models.