How to Make Modeling Chocolate (with Recipes)
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- Not a fondant fan? Well then, you're in the right place! Here, I show two simple one-bowl recipes for making semisweet and white modeling chocolate (aka chocolate dough). Chocolate dough is a a very tasty, Tootsie Roll-like medium for cake and cookie embellishments such as flowers, ribbons, and bows.
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Semisweet Modeling Chocolate tutorial: www.juliausher...
White Modeling Chocolate tutorial: www.juliausher...
How to Make Ribbon Decorations video: • How to Make Ribbon Dec...
NOTES ABOUT CHOCOLATE:
This recipe was formulated for use with real chocolate. I prefer to use high-grade chocolate brands, such as Valrhona, Callebaut, or Guittard, for optimal chocolate flavor. Candy melts or coating or compound chocolates (that have palm or other oil substitutes for the cocoa butter in real chocolate) can be used as well, but they will set much more quickly (typically in 2 to 3 hours) and firmly. I do not knead any oil out of the dough when working with candy melts (as I sometimes do in working with real white chocolate). Instead, I just mix the dough per this recipe, let it sit for 1 to 2 hours, and then work it through a pasta machine's finest setting to get it perfectly smooth before allowing it to fully set.
NOTES ABOUT COLORING WHITE MODELING CHOCOLATE:
I usually add oil-based (aka "candy") coloring to the melted chocolate; then stir in the corn syrup as directed in the recipe. Do not use water-based coloring, as it can overly seize the chocolate. You can also knead in coloring after the dough has set, but this approach takes more time - and is harder work!
CREDITS:
Video by: Kat Touschner, katcory.wordpre...
Music by: Kevin MacLeod, www.incompetech...
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
www.juliausher....
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnectio...
TO HANG OUT WITH ME ON THE WEB:
Facebook: / juliamusherfanpage
Twitter: / juliamusher
Pinterest: / juliamusher
Hello, may i use glucose please, corn syrup is not available in my country. what would be the amount then?
okay thank you..yes indeed it ended up too hard :/
Ayesha Jhumka I have tried It with glucose too, and It ended up really hard. Could you fix It? How? Please Help me. I think I have Just wasted A LOT of chocolate 😭
Lyle's Golden Syrup is an excellent substitute for corn syrup.
Ayesha Jhumka hello, I just saw in a Spanish tutorial that you can use glucose but first you have to put the glucose on the microwave for rounds of 10 seconds till it is more liquid
Ayesha Jhumka try this method, th-cam.com/video/vCEa_ZFI93o/w-d-xo.html
Julia! You don't know how much your video helped me esp with your detailed instructions about -heat of choc and the kneading of white choc! After probably 5 fails (from other tutorials) i have finally managed to make this succesfully with your tutorial.
I live in borneo and it's always so hard to find lots things esp Modelling choc. Now I can finally use it to create beautiful cake decorations.
*****
I read that you use Valrhona, Callebaut & Guittard in the description & am excited to see the endorsement of GOOD chocoates! You can actually brown & caramelize the valrhona white chocolate. It was surprisingly delicious with a mango dessert I once had, never thought it was possible. I only use valrhona cocoa & if making a rich filling that uses melted chocolate, I will use valrhona Nibs. Otherwise Guitarrd is my other favorite for the same things plus using in cookies or pastries. Commercially guittard has boxes of bars that are super yummy. Same thing used in panera's chocolate pastry. :)
Awesome thanks so much! ⭐️⭐️⭐️⭐️⭐️ keep your plastic wrap in the freezer it makes a world of a difference!
After covering with modeling chocolate is it OK to put the cake in freeze?
You are wonderful, very clear and direct to the point! I have just one question: I live in Germany and I haven't been able to find corn syrup, would glucose syrup work the same? Thank you again!
Thank you so much for your quick answer, I guess it wold work, the difference is just in one molecule :-) I will let you know how it turns out. Thank you so much for your hard work and for your desire to help other, you are a nice example of a kind and caring human being!
Alejandro, if it doesn't work, you can order Karo from Amazon.de
While I doubt that you pay 8USD for a bottle in the USA, you can actually get that from German stores online. And if we're lucky, we live in a city with enough americans that there is enough demand for it. I bought one bottle today from an american lifestyle store in Berlin. :) I heard of a way to replace Karo with 3 parts glucose and 2 parts sugar glaze (cooked 1:1), but I never tried it.
Such a great video, I can't wait to try. However, I have a question on corn syrup, I found light and dark syrup, which one is right for this recipe, or it doesn't make a difference? Thanks, Nima.
ok, thank you again..:)
HI CHEF , can i ask all the chocolate that chef use is chocolate couverture right?even untempered chocolate also use couverture ?can i replaced it with chocolate compund?thank
Hmmm, I don't want to use corn syrup due to the fact it's GMO. Would maple syrup work? Thank you so much for your vids!
Hi Julia I discovered yours tutos since a few time now, thank you it's very well done. Just a question does the sirup works with milk chocolat ? thanks
*****
Thanks a lot. I am french and I am very pleased to see great us women does a high level pastry:):) and it's the opportunity for me to have contacts in english :) Have a good day
Hei Julia how many grams for 7 ounce chocolate???
Hey can I use gelatine because I can't find corn sirup here
podria ser posible las cantidades en numeros por favor no hablo ingles
Julia M Usher, maybe try google translate. I doubt they'll understand that instruction either
What an Awesome tutorial! I cannot wait to try this recipe ;) All your videos are AMAZING!! huge Thank you! =D
Thank you sooo much for making this how to video! I just tried making modeling chocolate yesterday with white chocolate and I thought something was wrong when all the "butter substance" started coming out and I was Soo confused! Glad I did what I did! It came out perfect thank you!!!
You are so welcome! So glad to hear it worked well!
thank you - you have answered many of my questions and inspired me to give it a try!
***** Hi Julia - finally got round to trying the recipe and followed your tutorial to the letter. My final product ended up a bit on the stiff side. Should I add more corn syrup to combat this? I'm in the UK and we have liquid glucose instead of corm syrup. Would this make a difference> TIA :)
You are a lifesaver! I had watched many videos on modelling chocolate and it seemed easy enough but i made sure to check your channel before i actually did it just as a reference. Anyway so as a trial i bought a cheap white chocolate (we dont have candy melts in my country) and because it was cheap i assumed it was a compound white chocolate.. and after mixing a lot of oil coated the beautiful white dough.. had i not watched your video, i would have freaked out and thought it went wrong.. but.. i said well, it seems to be cheap but real white chocolate not compound, so i did what u did, removed the spatula, took it between my hands and kneaded it gently and with a bit of paper towels kept drying my hands (it sticks like crazy to the chocolate so i didnt dare) until i felt the "oil" became a bit less i wrapped it up. So honestly thank you no other video mentions this.. they do ask for compound chocolate in their recipes, but for beginners like me we might make the mistake to assume that we have compound chocolate
You can sometimes keep the white chocolate from breaking like this by hardly stirring it at all, and making sure the white chocolate is barely melted (not too hot). But, still, there is usually a little excess cocoa butter (when dealing with real chocolate) that I like to sop up.
Instead of adding up the weight of the bowl, chocolate and syrup, just use the 'tare' function on your scales - saves making simple mistake in adding together the weights :)
Hi, would u mind to give like the ratio of chocolate and the corn syrup? For all white chocolate, milk chocolate and dark chocolate. Thankyou.:)
Рассыпается после хранения. После изготовления понадобился через 2 недели. Стала разминать- а тесто все в крошку. И еще вопрос. Как я поняла, кукурузный сироп и глюкозный- не совсем одно и тоже. Если кукурузный заменять глюкозой, то глюкозы больше надо? Может, у вас есть наблюдения от подписчиков. Спасибо
Do we have to use pure chocolate. I have made it with white chocolate + glucose syrup as corn syrup is not available. But it did not worked out. The next day it was hard. I warmed it for seconds but after 2 or 3 times butter started oozing out and I was unable to do it. Do you have a recipe with glucose syrup or a recipe how to make corn syrup. Thanks rains.
I made the chocolate dough as directed but my white chocolate dough was still very oily. I kneaded it for a good 5 minutes or until it was smooth then wrapped it in plastic and stored it in an airtight container overnight. I live in Hawaii, and I think the warmer climate may have effected the outcome but do you have any suggestions on how to save it? I have a wedding coming up and was planning on making flowers to decorate their cake. Please, please, please I need your advice!
Hi Julia, i followed your recipe for White chocolate and It is as hard as a stone. What did I do wrong? Did I take too much of the buter out? Can I fix It?
Excellent recipe and wonderful instructions. Thank you Julia.. Namaste. 💚💜
Great video! I'll have to try this as I HATE the taste of fondant. Is it possible to do this with colored chocolate melts so that you can have colored dough?
Are you able to make a milk chocolate dough, instead of semi-sweet? Or is using the semi-sweet chocolate better?
I'm trying to use the modeling chocolate in a mold to make a rope knot, it keeps breaking when I take it out. Its moist when I put it in, and hardens well, do you have any suggestions?
'Hi I'm back' sound like a something a creepy person says in a nightmare lol
what does it mean after I made the modeling chocolate, I did following the recipes and after letting it set for a day. the next morning I got it and started to work with the modeling chocolate and it had bumps. What did I do wrong
You can also use 2 or 3 sheets of foil over a pan,I did that once to melt chocolate but it ripped because I only used 1 sheet. Thank god the chocolate was very doey.
Can you add Americolor 'bright white' colouring to make the white modelling chocolate whiter?
Julia,
I have made both recipes. The White and Semi Sweet dough. The White Chocolate Dough came together well however it did not ooze the cocoa oil that yours did. Im concerned I did not stir it enough or my chocolate was to cold?? It has since set up nicely or at least I think it has. *L*
mam I didn't tried flowers but I made a bow out of it for kitty cake it's comes good I slightly put red color into honey and used white chocolate
I would love to see a video of how many different flower's you can design by using chocolate. May I add, you have an awesome talent! You've inspired me to create visually beautiful desserts.
too bad you cant harness that cocoa butter to use for homemade skin cream! I bet your hands feel great after having all that CB all over it.
can you suggest the brand of chocolate that should be used? does the Hersheys chocolate chips work?
Thank you very much Julia, you've been most helpful indeed. I will try it out and let you know my findings.
Where can I find your sugar cookies? I always have a hard time trying to get my sugar cookies staying their shape. Thank you Desiree Jensen
Is the chocolate you use just ordinary chocolate or a cooking or compound chocolate?
I live in australia and i cant get hold of corn syrup up here in Queensland. Is there a shop that sells corn syrup in Queensland
any advice on making this in humid/ hot environment? cause im living in singapore. :/
Hi ,another question. If let say you bring it to outside then get contact with sun will it melt??
hi julia, is this recipe good for rolling the dough or just molding? how can i get it to stay soft enough when covering a cake?
Hi Julia, would the same amounts still apply when using white chocolate?
no u did understand but where i live it is hard to find heavy cream thats why i asked u if u have any idea that might help me know how to prepare it at home
Is there any way you can paint the modelling chocolate after it has been shaped? I want to add a few details.
what is the different between modelling chocolate and Gum paste?
AHAHHAAAAHAHAHAHAHHHHHHHA 65° ha like ever that is higher then my country's warmest record
Does milk chocolate behave like dark chocolate or like white chocolate?
what if i want to do a milk chocolate like this ? which proportion should i stick on to ? the dark chocolate or the white chocolate ?
i just love how you teach your tutorials very descriptive
Will u please let me knoe if I can do this with milk chocolate?!?????
Can I use the precolored Wilton candy melts for this?
Will the Dark Chocolate bloom if it is not the correct temperature?
Thank u very much for ur wonderful recipes
U r really unique
Kindly, would u pls give me the quantities with grams or cups specially the chocolate
It's ok, Thank u
Hope all the best for u 👍
how much white chocolate do i need and how much corn syrup do i need ty
Chocolate modelling is to be kept outside or in the refrigerator?
I agree with another comment that no one mentions to knead the oil out. Most videos are with fake choc discs. I don't use fake ingredients and also replace corn syrup with agave not a health food by any means but I still feel I haven't completely cheated my standards. Going back to the modeling chocolate method I only kept the with chocolate up to 98° but maybe I will try to keep it not higher than 90° or 88° Next time? However that takes a lot more patience initially and more stirring. I was using choc zero keto chocolate and dripped out an insane amount of coco butter. I wish there was a keto dairy free version also no erythritol. Looks like I need to get my self a chocolate melanger as this doesn't exist or the one at whole foods just turns into a puddle immediately and has no snap when making chocolates. Getting to the point, thank you for a good explanation on how real modeling chocolate looks like. I hope mine sets up properly. I made black with black coco and it tastes just like oreo and my white I added ube powder. Making a black panther cake this weekend, no artificial colors hope it comes together 🙏🙏
Thanks for the kind words! I hope it works for you too; you made so many substitutions that I couldn't possibly predict the outcome myself! :) Best of luck, and keep me posted on your results! Also to note: I don't require/suggest kneading out the cocoa butter as a general rule (especially not in semisweet modeling chocolate, which rarely breaks). I only suggest doing it with white chocolate IF it breaks from overheating or over-stirring. There's no need or benefit to breaking the chocolate if it doesn't do so itself.
is compound chocolate is same as modeling chocolate?
Will I be able to use glucose syrup instead of corn syrup?
Thanks for the nice demo!
Just a quick tip. If you initialize the scale after keeping the bowl of melted chocolate on it, then you can pour corn syrup until the scale reads 3.5 ounces. That way you don't need to do any additions in your head. Hope this makes sense.
Thanks Julia for your excellent work.
super
Hi Julia
In the UK we cannot buy corn syrup only glucose. As I understand the major difference between the two is the water content, glucose being much thicker. Do you have any idea how much water I should add to the glucose. I would be extremely grateful for any advice as I cannot seem to get a definite answer from any professional. Thanks in advance. Helen
I will do. Thank you for replying so promptly. I love your creativity and your demonstrations and explanation is fool proof.
I was told not to stir too vigorously. But I saw you stir vigorously. What gives? Also I've made MC plenty of times and even changed it color. always look for new ways to make it. loving the videos
+Julia M Usher interesting. Thanks for the fast response and keep up the great work! Have already made tons of things from your videos.
Thank you for your sharing.please can you tell me What are the ingredients in grams for each recipe? I mean with white or dark chocolate and of course the quantity in grams of corn syrup. Another question is how long can i keep the modelling chocolate and where can i store it? Thank you very much.
Hi, all of these questions are answered in the recipes on my site, and the links to both of those recipes are in the video description under the video, which is where I always put recipe and key source links. So just look under the video player and click on "more", and all of the links will reveal to you. If you have lingering questions once you've read the recipes, I would be happy to answer them. But these questions are fully addressed in the recipes. Thanks for watching!
is corn syrup and glucose syrup the same?
Help! I add the too much corn syrup. I used the amount for the chocolate in the white chocolate I was making. It's really sticky! will it still harden up? Should I do anything else to correct my mistake?
It probably won't harden - that's why the recipe ratios are important to follow. You might try adding more melted white chocolate (scale up in the proportion needed). If the base isn't too thick already, you may be able to mix it in, but hard to say without seeing it.
can I use chocolate bars???? nd in our county we don't have corn syrup 😞what should I use instead of corn syrup?????
Julia M Usher thank u for ur rply☺
unfortunately I don't have glucose also😞
Hi Julia, any suggestion what brand of Chocolate is best for making Chocolate modelling? Thanks in advance!
Noted! Thanks so much for your quick response!
sorry for this stupid sounding question..but does this taste like normal chocolate?:D
okay thanks:)
can i use glucose instead of corn syrup?
Do you use white and semi-sweet choc chips or bars/blocks of chocolate? Also is there a type of choc that’s better, ex: 49% cocoa or 70% cocoa? Thanks!
I prefer higher quality chocolate, which typically isn't in chip-form in US retail grocery stores (usually in bar form). The notes under the video (click on "SHOW MORE") list the brands I typically use, and the recipe (link also in the video description) also specifies the cacao % for the semisweet version (semisweet is usually in low 60's range).
Hi Julia, we don't get Corn syrup in South Africa. Is there anything else I can use? Love your videos! Bianca
*****
Hi I had a same problem while making white modelling chocolate..thank for this video
Most welcome 😊
I noticed you don't heat your corn syrup. Others have said I must do this??? Thanks for your great tips for the white chocolate and the excess oil. Wish I would have seen this before I made mine.
Thanks for your help.
Hi, if my white chocolate is very very sticky, does it mean my white chocolate or corn syrup is insufficient?
Thanks alot of prompt reply, recipe and spending time in the video.. I followed your recipe, I weigh my ingredients but I not Sure if the measurement errors as I worried that my convertion have error.. I can't even use my hand to squeeze the dough as it is too sticky.. my dark chocolate moulding was okie..
Hi; can I use this dough instead of fondant above cupcakes; not for just making ribbons or shapes?! I mean use it in a whole surface of the cupcake (wide area)!!
Thanks 💞
Thank you sweetheart;
Have a nice day :)
Hi, if i add liquid glucose (its more stickier and thicker than the corn syrup), should i make any change in the recipe? Thanx also fr the wonderful video
***** thanx, will try and get back to you
Thank you Julia!!!
Hi blessings ty for the video I have a question I did this 2 one with globosa and the other with corn syrup but after they cool they crumble and I can do nothing please help ty for you help
You can't substitute glucose one for one for the corn syrup as it has less water in it; if you do, you will get a much harder dough. So that's likely your problem there. I can't say why your one with corn syrup did not work, because as you can see in the video, it works consistently for me. Though as I do mention in both the video and in the written recipe, you do need to work the dough through a pasta machine to homogenize it (and/or to knead it well) before working with it.
For some reason I can't find light corn syrup or they all the same? Wal Mart has just corn syrup, it doesn't say light thou
Appreciate ur reply Julia. Thanks a lot👍👍
Hi Julia, I am unable to use the thumbs up icon on this video. I have tried multiple times. Just wanted you to know.
I just tried without success. Maybe something is wrong on my end. I have been able to "like" on your other videos.
How do you color white chocolate dough?
can I use honey instead of corn syrup
Can you please post a video of how to make modelling chocolate with milk chocolate because it's my birthday soon and I need it for my cake.
Okay, thanks anyway Julia.
can you use light corn syrup I get friends who travel to the states to pick some up for me I have regular and dark (don't know what to use that for !) Thanks
***** its " lite " as opposed to light sorry didn't make myself clear
hi ms. julia. i really need help please. i did this and my chocolate didnt turn smooth and plasticy like yours. while kneading it it feels sticky and rubbery i guess. it just doesnt look at all like yours and it doesnt feel like i was expecting. if i squish it, it looks nice and smooth, but if i pull it or fold it, it tears. is this trash? i still wrapped it and was hoping tomorrow it will be usable. please give me some advice.
wow. thank u so much for responding so quickly. i looked at it this morning and it LOOKS ok BUT its still wrapped up. i will knead it later today and see how it is. is it possible that i squeezed too much cocoa butter out?. thank u so much!
A question.. i noticed with other videos they heat the corn syrup a little until it's warm first before adding it to the melted chocolate (but they use compound white chocolate not real chocolate like you).. is that why or would you not need to warm it up at all?
I never warm it up, even with compound chocolate. If the corn syrup flows easily enough to pour (which it typically does at room temp), heating seems like a completely unnecessary step.
is it possible to color the white dough?
Julia, can I cover an entire cake in modeling chocolate as you would with fondant?
Thanks so much! Any chance you have a tutorial on how to do it?
Hi Julia. Can I use this to cover a whole cake like I would with fondant?
Thank you so much for the feedback. It can't hurt to try. :) Your work is always so beautiful. Thank you for the tutorials
How long can you store this ahead? Not refrigerated??
Please click on the link in the video description (click on SHOW MORE under the video player) to find a link to the recipe on my site. It gives all of the recipe-making, storage, and handling details. But basically, you store at room temp, and you can make it many weeks ahead.
mam I just tried honey it's to come out good but I have taken little bit more honey then corn starch
Hmmmmmm rite mam but thanks again
I made my modeling chocolate yesterday and let it set 24 hours. Its too soft is there a way to repair it so I can still use it asap?
Thank you!
Do I need to refer irate it for storage?
Thank you for your recipe ❤ is this can be used for babka bread?
Not sure how you're planning to use it with babka bread??? Modeling chocolate is a modelable decorating medium, not an ingredient to go in bread. But I am honestly confused by your question, so please try again.
Hello! I have a qeution what i just want to make sure. When using your recepty, i can just use 700 grams of chocolade with 130 grams if syrup. (its the same ratio) Or did u use the 7 ounches for a reason?
What about milk chocolate??
can you do it milk chocolate ?
I an finished by watching ur videos amaaazing things o mg
Oh, thanks for the kind words and for watching! Happy holidays!
How much that in grams?