Making a Cold Emulsion for Chocolate Modelling

[emeeeh]

Hi eGullet,

I've been doing some meddling about with modelling chocolate, looking at different websites I have seen references to the "cold emulsion technique" for making chocolate models but I can't find any details! Can anyone please give me a rough idea what it means?

Thanks all

[Lisa Shock]

I think, and I could be wrong, they are referring to the technique (developed by the Japanese for an early 2000's competition where they built a tree on a showpiece with it) where chocolate is run briefly in the Robot Coupe where it softens and becomes malleable but does not leave temper. There is a brief description of the method HERE.

[emeeeh]

Thanks very much Lisa . It sounds really interesting, I'll have to do some more digging! It reminds me of this post I read the other day:

http://www.fooducation.org/2009/04/chocolate-part-2-shaping-chocolate-with.html

[Lisa Shock]

That post has interesting thoughts, I'd be really concerned about temperature. It's also going to be a mess to clean up.

I have done the Robot Coupe trick and it's very quick and easy. It could probably be done in many home-style food processors.