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I recently started playing with modeling chocolate and honestly, I can’t believe I didn’t work with it sooner. It’s tastes really good… just like Tootise rolls (YUM!). It also hardens at room temperature but doesn’t taste chalky like gum paste, which is just awesome! 😀

I used it to make this cute basket. You can use this as a cake topper and fill it with whatever you like… candies, flowers, fruits, nuts!

NOTES:
-I made this basket with modeling chocolate rather than fondant or gum paste because I don’t need to color modeling chocolate since it’s already brown. That saves me time!
– Many people complain their modeling chocolate is “crumbly.” If that’s the case, add 1 tsp of corn syrup and knead it into your modeling chocolate. You may have to add a little more until you are satisfied with the consistency and texture.
– Don’t knead your modeling chocolate too much. The warmth of your hands causes it to become very oily.

This is what I used:
Modeling chocolate (I used milk chocolate candy melts to make mine)
Lollipop sticks or thin pretzel rods
A small drinking glass without any curves
Wax paper
Melted chocolate
Large circle cutter from the Wilton circle cutter set
Clay extruder
Paintbrush
Knife
Shortening

Step 1:
Rub the inside of your drinking glass with shortening.
Cut out wax paper and stick it on the inside. The shortening acts like a glue and holds the wax paper in place.

Step 2:
Pour some melted chocolate inside the glass.
The chocolate layer should be a quarter of an inch thick.

Step 3:
Next, dip 8 lollipop sticks in melted chocolate and place them on a cookie tray lined with wax paper.
Place your tray in the freezer so the chocolate sets quickly. It takes about 10 minutes.

NOTES:
– You may have to cut these lollipop sticks according to the height that you want for your basket.
– You can also use mini pretzel rods instead of lollipop sticks.
– You need to use an even number of lollipop sticks or pretzel sticks. Odd numbers don’t work out that well :S

Step 4:
Stick those lollipops sticks into the melted chocolate. Try to keep them evenly spaced out.
Place this glass in the freezer so that the chocolate hardens up. It takes about 15- 20 minutes depending on your  freezer temperature settings.

Step 5:
Once you take the glass out of the freezer, carefully peel the wax paper away from the glass and slowly pull out the whole chocolate structure.

Step 6:
Gently, peel away the wax paper from your chocolate structure and it should look something like this…
Place this whole piece on a sheet of wax paper so it doesn’t mess up your work area with brown chocolate stains.

Step 7:
Steps 7-9 are optional. I did this to provide more support to the base of this structure.
Roll out some modeling chocolate but keep it thick. Use a circle cutter to cut out a piece. The size of this circle should be the same size as the base of your chocolate structure.

Step 8:
Brush some corn syrup on top of this circle piece.
You can also brush some melted chocolate.

Step 9:
Now, gently pick up your chocolate structure and place it on this circle.
Press lightly until it holds into place.
You should try and wait 15-20 minutes till everything is held together properly before moving onto the next steps.

Step 10:
Use an extruder with the circle attachment to make many long modeling chocolate ropes.
These will be used to create the typical basket weave.

NOTE:
When I used my extruder to make these  ropes, I noticed my ropes had a rough texture. Personally, I thought that roughness was perfect for this basket. But, I think this may have happened because I have a very cheap extruder…lol. You may get very smooth ropes if you have a fancy extruder.

Step 11:
Carefully, start running your ropes through the lollipop sticks.
You go through one and come out the other ….in and out…in and out…. you keep doing this until you have something like this…
Cut off the excess with a sharp knife and use the warmth of your fingers to stick the joint together. Be careful not to press too hard.

Step 12:
Now, take another rope and start going through your lollipop sticks again. But this time, you will go in the opposite direction. Instead of going “in and out”, you will go “out and in.”
This picture will give you a better idea…

Step 13:
When you get to the end, use a sharp knife to cut off any excess and stick the joint together with your fingers.
Continue doing this “in and out” plus “out and in” motion until you have reached almost the entire height of your basket.
Leave a little empty space at the top.

Step 14:
Next, take three ropes and pinch them together near the top.
Start braiding just like your would braid your hair.

Step 15:
Brush very little melted chocolate on top of your basket.
Now, very gently… pick up your braid and stick it around the top.
You may have to press a little to hold it in place.

Step 16:
Brush some melted chocolate around the base of your basket and stick another braid around it.
You can skip this step if you want but I liked the braided base.

Step 17:
Cut out 2 little loops of modeling chocolate and stick them on either side of the basket using some melted chocolate.

And you are done! You can keep this basket at room temperature or in the fridge. Fill it up with whatever you like.
I filled my basket with yellow mums and simple leaves.

Hope you found this tutorial helpful 🙂

Happy caking!

Abeer