I have been making "attempts" at modeling chocolate, following different U-Tube videos for the past 3 months with so-so success. However, I must say, that after following your example and recipe, I am turning out batch after batch of beautiful, smooth modeling chocolate. I usually use candy melts (Wilton, US) which work very well, and I am so happy with the results I am getting. I think one of the big differences between your method and many of the others are 3: 1. The precise ratio of Karo Syrup to chocolate. Having the chocolate in grams makes it very easy to downsize the recipe by half or even a forth and still get great results. 2.Kneading it after one hour of sitting - without cover - on a piece of parchment or wax paper and 3. After sealing it in a plastic bag, kneading it again after 2 more hours. It stays reasonably soft even after a week, making it easy to work with. Thank you for your excellent instructional video and recipe. I do want to confirm one thing: As long as you add color to your syrup before adding to the chocolate, regular gel colors will work, and it isn't necessary to use the oil based candy colors. Is that correct? Thanks again!
Great to hear! You can go ahead and use regular gel colours even after it's made. No need to use chocolate colours or anything ever. Thanks for the support xo
Thank you so much. I am not really a fondant lover and I try my level best to avoid fondant. By chance ended up here on this video. And i would say it is indeed a blessing in disguise. Going to try this method and recipe of modelling chocolate and if it turns out good then walaaaa.....i would bid goodbye to fondant. Thank you once again for this super easy and amazing lesson dear. God Bless you more and more. Lots of love from Malaysia.
Thank you Vanessa for this great video. How do I decide between fondant and modelling chocolate to cover cakes with? Do you find modelling chocolate more palatable than fondant? (because I've seen fondant wasted on cakes very often) is there any different between the two in terms of texture or anything else I need to keep in mind when I choose modelling chocolate over fondant ?
I would love to try this! with glucose it's pretty thick here in australia.... is it the same quantity as corn syrup? and how long can i keep this in room temp? thank you :)
hi cake style, I all the way from Trinidad and would like to know if being in a hot room will affect my modelling chocolate, because it tends to be extremely oily after I do it??
I am making a mindcraft cake this week for my son's birthday. I am going to need multiple colours. How would you suggest doing that? Thanks. Great video. Can't wait to try it.
Don't add the color at the beginning like she did. After it is mixed separate it into how ever many colors you are using and then color them the color you want. Just add the color into the middle of the chocolate and kneed it in.
Hi Vanessa, love this cake and would love to try it this weekend for my birthday. I was wondering, can you use chocolate compound instead of the chips or bars?. Look forward to hearing from you
+Rafael Feliciano in a ziploc bag it can last 6 months. Just warm up in the microwave 20% for 30 seconds at a time. You can airbrush, I have done a luster in it a number of times using the airbrush.
Hello there! If you want to use multiple colors for a project, is it safe to divide them let's say into 4 then equally divide the corn syrup with the food coloring that you will use instead of one big mama dough? thanks! your videos are so creative, detailed, doable and delish! Keep it up! ;)
Hello darl! Well here I am Cake Style with a sore back and a hot water bottle at 5:30am watching my channels. I had never heard of modeling chocolate until I found you guys. It does look more "forgiving" when decorating cakes, but I'm wondering about the taste. It would HAVE to taste better than fondant right? Not a fan of fondant or that GAWD awful mock cream that Michels use on their cakes LOL *shudder*
Ooooh yummy....as for my back I think it's a pinched nerve lol oh well.....been to the shops....going home now to watch more Cake Style :) you are such a lovey....cant wait until your next video. Oh I forgot to tell you.....that sunshine cake you made...my late Mother used to sing that to me...its our song and it gave me happy thoughts watching you make that. ...im rambling omg lolz
Hi. If I need to make small quantities, like 200g of dark chocolate how much corn syrup I need to use? And also what about 200g of white chocolate how much corn syrup. Thanks a lot.
It worked for us... thankyou, but quick question... when we were using the rolling pin to flat it out. It was sticking to the pin. We then tried using a bit of conf sugar but wasnt working to unstick... what do we do next time???
I'm in Canada , do you know what kinda chocolate and corn syrup I should use ? I've tried to make it twice and I haven't had much success with it ... should I use real chocolate with cocoa butter or fake chocolate with veg oil ? I'm not a big fan of fondant but I want to make a cake for sisters baby shower ! It's expensive messing it up constantly lol we do have collbalt chocolate the one you use to make your ganache , think that would be good ? I've watched so many videos but I feel like yours is the best instructions ... Please help !!
Tasha Firby We use fake chocolate for this as it sets up hard, and then light corn syrup, or glucose is meant to work, though I've not tried it. We love the taste of it compared to fondant.
Hey! love your channel I learn so much from you So first of all thank you very much Secondly, can you tell me how much corn syrup I'll need to 200 g chocolate? I think measuring 1/6 cup will be inaccurate Thank you very much
hi I love ur cakes and ur recipes. I wanted to make modelling chocolate so I went to the supermarket to buy karo light corn syrup but there was only dark corn syrup. I dint buy that. is it fine if I buy that.
I looked online for a light corn syrup substitute recipe and I found this: 2 cups granulated sugar, 3/4 cup Water, 1/4 tsp Cream of Tartar, dash of salt. Directions: Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.Makes almost 2 cups.Will this work in place of the karo corn syrup?
hi there 👍I really like it..I have 2 questions :what is the persanteg of the chocolate should be in the white chocolate, and if I will make it with the dark chocolate how much it should be. .Thanks
+Umsaif Mohd same for dark, sometimes you need to pop in an extra tablespoon of corn syrup. The white choc I use in this isn't even real choc, so % don't matter in this.
Hi, Can you help me? Can you tell me the different between using corn syrup instead of glucose?, ¿It is better to use chocolate colorant or the regular one? I already tried this recipe and it was a disaster, the chocolate turned to be a mountain of chocolate pieces so dry that was impossible to work with. I want to use it in a project and I need a this help.. Thanks
Hi Vanessa, Can I color the modeling chocolate like fondant? If I need a few colors of it, do I have to mix the corn syrup with melted white chocolate a few times with the color I want or I can just add onto the modeling chocolate just like prepping the colored fondant? TIA.
Hey ur doing great job I try ur vanilla cupcake recipe for my cupcakes and cake it turned out perfect... I was wondering if you can give me the measurements for smaller amount for modeling chocolate.
Hi really found tutorial helpful. But I live in UK and I am not sure about corn syrup. Can you tell me what corn syrup is as I am struggling to find it .Or can you advise on something else I can use instead of corn syrup. Also what kind of chocolate do I use is this just any kind of chocolate ? sorry to ask but I am a bit stuck .
i was watching another tutorial and when they used white chocolate, all the cocoa butter was leaking out as they were kneading it. is this white chocolate you are using made with cocoa butter or oils?
Hi, I have tried your way, but my chocolate is always kinda melty, even after a full 24 hour of storage after making. I live in a hot and humid country. Can you advise the ratio for cooking chocolate and corn surup. We don't have candy melts here.
how long does it last once made and besides in a zip bag, whats the best way to store it? Also if you wanted to make one big batch like this but then turn it into several colours.... do you just divide it and add colour to it at the dough like stage? If so, are gel colours best option over powder/liquids? Thank you for the tutorial. I enjoy all videos posted :)
+MsCrimzen I use gel colours. Heat the modelling chocolate in the microwave at 50% for 20-30 seconds if it's gone hard. You can keep it for up to 6 months.
Hi, may I ask if I want to make a modeling chocolate with a dark chocolate, is it the same measurements? and can I use a milk chocolate in modeling? and what's the measurements for it too? Thanks and have a good day :)
Dear Cake Style, Will the chocolate remain soft once you have decorated a cake? Is it also possible to make a much thinner layer then I have seen in the video of the bad ass dog?
+Fleur de Bont You can make it as thin as you like, but it does show more imperfections, and can get stickier. It does harden a little, but doesn't set hard as such.
Hi there :) Just a quick question, for the chocolate itself, does it have to be real chocoalte (with cocoa butter) or can I use compound chocolate instead? cheers!
Hi thanks for sharing your Wonderful Videos, I would like to know weather Callebaut coverture is also good for Modeling chocolate. Thank you for your reply. Many greetings from Germany
Could I use chocolate nestle? And could I melt the chocolate on a double boiler ? And if I wanted only 5.00 how much chocolate done need and corn syrup. Is white chocolate and dark chocolate the same amount ty can't wait to try it.. and please do a 3d teddy bear cake will like to make it for my friend she's having a baby soon ty
Cakes Cupcakes You can melt the chocolate on a double boiler, but with nestle a microwave works fine, so it's just easier. When doing dark chocolate, we use 900g of dark chocolate to every 1 cup of syrup.
Greeta Aprilia It hardens, and you just soften in in the microwave at 30% for 10-20 seconds, until the centre starts to soften. It can keep for 6 months or longer in a ziploc bag.
Hi, Love your videos! Thanks so much for uploading all your knowledge for us :) Just a question about the corn syrup. Where do you get it? I see that you are from Australia, like me, but I can't find it anywhere! Thanks
Mary Toomey We get ours from a place called Bibina. You can also get it online at Raspberry Butterfly, and I think USA Foods in Melb (also online) should have it.
I left my modeling chocolate for an hour but when I went to need it is had an excess of oil and it was not smooth - I made sue I didn't over heat it and I checked for the temperature of the syrup and chocolate to be almost the same temperature - what might I have done wrong? Is there anyway to save it?
Do you think it will actually work better with "fake" chocolate that doesn't have cocoa butter, than something with real cocoabutter? I tried making it with real chocolate once, and it was a disaster :( all the oil was on the outside of the lump, not emulagted into it, would "fake" choc help with that? Also, I'm going to make some balck parts for some grauation cakes, do you think it would work to make dark modelling choc for that, and dye it black? I have a feeling that I wont have to use as much dye that way..
Freja Bruus That can be a heat thing, so it can happen with this too. The two must be very close to the same temp. If one is too hot, they won't combine easily.
okay... That might be what happened last time, I don't think I heated the syrup at all.. Thanks for being so helpful, it's really nice to see how great you are at replying to the comments on your videos :)
+Patricia Sweetland-Figueroa no, it's not good for covering a round side with flat sides, as it can't absorb into itself like fondant, you'll be left with all these folds.
Hey, Im just wondering what i did wrong, my modelling chocolate went all crumply when i went to knead it? I am making it for your rose cake and it is my first time making it so im not sure what to do. :-)
Hello! i have a question, if I dont have microwave, how can i get it right if i heat it in the stove? Do i have to keep turning the fire off? of just keep moving the mixture while the fire is in low ? thank you so much! love your videos!
mariaana grnik It's going to be tricky, you might want to research how to heat corn syrup on the stove, as you might need to use a non stick spray on the pan so it doesn't stick to the saucepan. I'm not sure hun.
mariaana grnik hi, you can heat the syrup in the stove in a bain marie.You will need a pot with water and a heat proof bowl, like in this video. Heat the water in the stove and when it boils turn the flame down to its minimum, put the heat proof bowl on top and try not to let it touch the water. Thats a safer way to heat the syrup and the chocolate, a better way to control the heat. you can just remove the bowl away from the pot when melting the chocolate. I hope it helps.
Padmini Cunnoosamy Yes, but I'm not sure if you use the same amount. Try Googling it and see if anyone knows. I just have a feeling you alter the ratio a little. :)
Could pls do a tutorial on how to make chocolate accents for cakes out of modelling chocolate... I wNna know how to roll it shape it to know if it will get sticky.... Pls pls pls do a tutorial on wat i said... I will b waiting for it. TIA
Greeta Aprilia The temperature of the corn syrup was most likely too hot. You just leave it on the counter for the hour, and then knead, but you can use a paper towel to wipe away some of the excess oil. Not too much, as there should be some of this oil in the finished product, otherwise it will be too hard. You might be some hard chunks in it though, from the heat.
+Stephanie Tremblay technically should should work, but it will make the colour extremely dark, making colours like blue and pink extremely difficult to achieve
![ค้างคืนโรงเก็บกระสวยอวกาศร้างกลางทะเลทราย [Around The World Ep. 3]](http://i.ytimg.com/vi/E5bWZQhABJE/mqdefault.jpg)
I have been making "attempts" at modeling chocolate, following different U-Tube videos for the past 3 months with so-so success. However, I must say, that after following your example and recipe, I am turning out batch after batch of beautiful, smooth modeling chocolate. I usually use candy melts (Wilton, US) which work very well, and I am so happy with the results I am getting. I think one of the big differences between your method and many of the others are 3: 1. The precise ratio of Karo Syrup to chocolate. Having the chocolate in grams makes it very easy to downsize the recipe by half or even a forth and still get great results. 2.Kneading it after one hour of sitting - without cover - on a piece of parchment or wax paper and 3. After sealing it in a plastic bag, kneading it again after 2 more hours. It stays reasonably soft even after a week, making it easy to work with. Thank you for your excellent instructional video and recipe.
I do want to confirm one thing: As long as you add color to your syrup before adding to the chocolate, regular gel colors will work, and it isn't necessary to use the oil based candy colors. Is that correct?
Thanks again!
Great to hear! You can go ahead and use regular gel colours even after it's made. No need to use chocolate colours or anything ever. Thanks for the support xo
Thank you so much. I am not really a fondant lover and I try my level best to avoid fondant. By chance ended up here on this video. And i would say it is indeed a blessing in disguise. Going to try this method and recipe of modelling chocolate and if it turns out good then walaaaa.....i would bid goodbye to fondant. Thank you once again for this super easy and amazing lesson dear. God Bless you more and more. Lots of love from Malaysia.
I've just discovered modelling chocolate, I'm loving it! Which would you say is better, modelling chocolate or fondant?
I'm working on your recipe in my kitchen right now. Excited to see the results!
Thank you Vanessa for this great video. How do I decide between fondant and modelling chocolate to cover cakes with? Do you find modelling chocolate more palatable than fondant? (because I've seen fondant wasted on cakes very often) is there any different between the two in terms of texture or anything else I need to keep in mind when I choose modelling chocolate over fondant ?
I would love to try this! with glucose it's pretty thick here in australia.... is it the same quantity as corn syrup? and how long can i keep this in room temp? thank you :)
hi cake style, I all the way from Trinidad and would like to know if being in a hot room will affect my modelling chocolate, because it tends to be extremely oily after I do it??
Cake Style How long can I use the modeling chocolate after it's been made and what is the proper way to store it? Thank you! So helpful and creative!
J. Storms Stored in a ziploc bag for up to six months at cool room temps.
I am making a mindcraft cake this week for my son's birthday. I am going to need multiple colours. How would you suggest doing that? Thanks.
Great video. Can't wait to try it.
Don't add the color at the beginning like she did. After it is mixed separate it into how ever many colors you are using and then color them the color you want. Just add the color into the middle of the chocolate and kneed it in.
+Kimberly Kerr see the flower pot cake and yes, colour just like fondant.
Hi Vanessa, love this cake and would love to try it this weekend for my birthday. I was wondering, can you use chocolate compound instead of the chips or bars?. Look forward to hearing from you
Hi Vanessa! 2 questions: 1) how long is the shelf live 2) can you airbrush it?
+Rafael Feliciano in a ziploc bag it can last 6 months. Just warm up in the microwave 20% for 30 seconds at a time. You can airbrush, I have done a luster in it a number of times using the airbrush.
I made a bb8 cake today and it was my first cake. Didn't turn out well. I'm going to use the mold again and do the modelling chocolate like you did.
Hello, its amazing nd as you describe in very easy way.could i know its shelf life ? Love nd regards frm india.
Danika you can use glucose.
Glucose makes it too hard and friable to work with. I think a better option for substituting corn syrup is maple syrup :)
OMG!!! this channel is the best thank you for the tips.
gladys G Thank you :)
Hello there! If you want to use multiple colors for a project, is it safe to divide them let's say into 4 then equally divide the corn syrup with the food coloring that you will use instead of one big mama dough? thanks! your videos are so creative, detailed, doable and delish! Keep it up! ;)
Hello darl! Well here I am Cake Style with a sore back and a hot water bottle at 5:30am watching my channels. I had never heard of modeling chocolate until I found you guys. It does look more "forgiving" when decorating cakes, but I'm wondering about the taste. It would HAVE to taste better than fondant right? Not a fan of fondant or that GAWD awful mock cream that Michels use on their cakes LOL *shudder*
Mairwyn Curtis Haha, modelling chocolate tastes like eating white chocolate. That's it. So addictive! Feel better hun xoxo
Ooooh yummy....as for my back I think it's a pinched nerve lol oh well.....been to the shops....going home now to watch more Cake Style :) you are such a lovey....cant wait until your next video. Oh I forgot to tell you.....that sunshine cake you made...my late Mother used to sing that to me...its our song and it gave me happy thoughts watching you make that. ...im rambling omg lolz
Hi. If I need to make small quantities, like 200g of dark chocolate how much corn syrup I need to use?
And also what about 200g of white chocolate how much corn syrup. Thanks a lot.
It worked for us... thankyou, but quick question... when we were using the rolling pin to flat it out. It was sticking to the pin. We then tried using a bit of conf sugar but wasnt working to unstick... what do we do next time???
I'm in Canada , do you know what kinda chocolate and corn syrup I should use ? I've tried to make it twice and I haven't had much success with it ... should I use real chocolate with cocoa butter or fake chocolate with veg oil ? I'm not a big fan of fondant but I want to make a cake for sisters baby shower ! It's expensive messing it up constantly lol we do have collbalt chocolate the one you use to make your ganache , think that would be good ? I've watched so many videos but I feel like yours is the best instructions ... Please help !!
Tasha Firby We use fake chocolate for this as it sets up hard, and then light corn syrup, or glucose is meant to work, though I've not tried it. We love the taste of it compared to fondant.
Its so simple and quick.I love using it thanks for showing this video.
Javier Perez Thanks!
Hey!
love your channel I learn so much from you So first of all thank you very much
Secondly, can you tell me how much corn syrup I'll need to 200 g chocolate?
I think measuring 1/6 cup will be inaccurate
Thank you very much
ניחוח עוגה 30mls
Thank you!
Heeee, I love your videos!
I was wondering if you could use white chocolate bars en break them in small peaces instead of chocolate you use?
hi
I love ur cakes and ur recipes. I wanted to make modelling chocolate so I went to the supermarket to buy karo light corn syrup but there was only dark corn syrup. I dint buy that. is it fine if I buy that.
I am making my brother a 16th birthday cake and all of the recipes I am using are from your channel 😜🍰
+Kennedy Copeland Fantastic!
Hi vanessa, if i need lots of color can i color the chocolate like a fondant process or i really need to add the color to the syrup...thank heaps
+Stephanie Encluna Just like fondant, but it's oily so def wear gloves.
cake style can I use this modelling chocolate to cover a cake thank you for your tutorials I will love to make it one of this days
I looked online for a light corn syrup substitute recipe and I found this: 2 cups granulated sugar, 3/4 cup Water, 1/4 tsp Cream of Tartar, dash of salt. Directions: Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.Makes almost 2 cups.Will this work in place of the karo corn syrup?
+lulu2224 It sounds perfect.
hi there 👍I really like it..I have 2 questions :what is the persanteg of the chocolate should be in the white chocolate, and if I will make it with the dark chocolate how much it should be. .Thanks
+Umsaif Mohd same for dark, sometimes you need to pop in an extra tablespoon of corn syrup. The white choc I use in this isn't even real choc, so % don't matter in this.
Have you tried turning this black before? Does it work or is it a dark shade of grey?
+Hannah Van Ingen you can go black yes, or you could also start using a milk chocolate instead of the white
Hi, Can you help me? Can you tell me the different between using corn syrup instead of glucose?, ¿It is better to use chocolate colorant or the regular one? I already tried this recipe and it was a disaster, the chocolate turned to be a mountain of chocolate pieces so dry that was impossible to work with. I want to use it in a project and I need a this help.. Thanks
Hi Vanessa, Can I color the modeling chocolate like fondant? If I need a few colors of it, do I have to mix the corn syrup with melted white chocolate a few times with the color I want or I can just add onto the modeling chocolate just like prepping the colored fondant? TIA.
Shannon Boay Yes, I mix it in just like normal. I think I have it in the flower pot cake video.
Oh really? Cool. Will check it out. Loving all your tutorials! Learned so much :)
What other than corn syrup can be used?
hi!! great tutorial!! could you tell me how is it made the modeling chocolate with stripes? in different colors? is it made with a pasta machine?
Victoria Peña Yes, we use a pasta machine.
Hey ur doing great job I try ur vanilla cupcake recipe for my cupcakes and cake it turned out perfect... I was wondering if you can give me the measurements for smaller amount for modeling chocolate.
+sanam abro is this the kind of recipe we can half it really easily
okey will give it try... thanks
Hi really found tutorial helpful. But I live in UK and I am not sure about corn syrup. Can you tell me what corn syrup is as I am struggling to find it .Or can you advise on something else I can use instead of corn syrup. Also what kind of chocolate do I use is this just any kind of chocolate ? sorry to ask but I am a bit stuck .
+Shell Anderson I just use regular Nestle melts from the shops. Not fancy at all. You can also use glucose, but it is a little thicker.
That's truly amazing! Thanks so much for the tips! :)
Do you store it in the fridge or freezer and when you take it out do u just leave it out so it can get room temperature?
christa montero no, always at room temp. x
So u can keep it out in room temperature for 6 months?
Can I use dark chocolate for this recipe? If so, is quantity of dark chocolate to corn syrup the same? Thank you
Hi. Does modeling chocolate melts in hot areas??
Hi is this the same as white chocolate clay that you can roll out, make strip and curls it??? Thank you
Elvira Villanueva Yes, it is. We love using modelling chocolate, filming another tutorial with it this week~
i was watching another tutorial and when they used white chocolate, all the cocoa butter was leaking out as they were kneading it. is this white chocolate you are using made with cocoa butter or oils?
Can I use homemade white chocolate coorge andcorn syrup must be heat right ?
If we are in a rush,is it fine if we put it in the fridge to help it cool faster?
+Squishy Friendss No, it will become sticky.
Please can you tell me , Which chocolate you use real or compound?
Hi, I have tried your way, but my chocolate is always kinda melty, even after a full 24 hour of storage after making. I live in a hot and humid country. Can you advise the ratio for cooking chocolate and corn surup. We don't have candy melts here.
are you using real chocolate or with vegetable oil? thanks
hi. thanks for the video. can u use Wilton candy melts?
What if we mix the colour in the chocolate and not in the corn syrup. Will it make a difference??
how long does it last once made and besides in a zip bag, whats the best way to store it?
Also if you wanted to make one big batch like this but then turn it into several colours.... do you just divide it and add colour to it at the dough like stage? If so, are gel colours best option over powder/liquids?
Thank you for the tutorial. I enjoy all videos posted :)
+MsCrimzen I use gel colours. Heat the modelling chocolate in the microwave at 50% for 20-30 seconds if it's gone hard. You can keep it for up to 6 months.
Thank you for the nice and easy instructions, you made it seem fool-proof...thank you
Hi, may I ask if I want to make a modeling chocolate with a dark chocolate, is it the same measurements?
and can I use a milk chocolate in modeling? and what's the measurements for it too?
Thanks and have a good day :)
+Ali Nasser are you the same recipe, sometimes with milk chocolate you need to add an extra tablespoon of corn syrup
Thank you very much and have a nice day :)
Dear Cake Style, Will the chocolate remain soft once you have decorated a cake? Is it also possible to make a much thinner layer then I have seen in the video of the bad ass dog?
+Fleur de Bont You can make it as thin as you like, but it does show more imperfections, and can get stickier. It does harden a little, but doesn't set hard as such.
How long must we keep the chocolate in air tight conditions before using?
Lavinia Tay It needs a few hours to cool. Then it can last about 6 months.
Could you melt it over a double boiler ?
Hi there :)
Just a quick question, for the chocolate itself, does it have to be real chocoalte (with cocoa butter) or can I use compound chocolate instead?
cheers!
Deby Yuza The Nestle stuff we use doesn't have cocoa butter in it. It actually makes a better, stronger finished product.
Hi thanks for sharing your Wonderful Videos,
I would like to know weather
Callebaut coverture is also good for Modeling chocolate.
Thank you for your reply.
Many greetings from Germany
+Esi Jaeger You can, but I save that for ganache and just use regular chocolate for this, because it's cheaper.
Hi Vanessa and Jon, can I used callebaut chocolate for the modeling chocolate.? Thanks heaps
+stef encluna absolutely, but you can also get away with cheaper chocolate in this recipe
how to store it for much later use? how long in advance can we make this? does it last long in storage, just as fondant? kindly advise
+Lavina WishMaster this lasts a good 6 months in a sealed bag. It's just chocolate and corn syrup, and they take a long time to go off.
nicely done like everything you do, I have learned so much from you, thank you, can you cover a cake with the modeling chocolate? thank you
+Nayasgift not in the traditional sense, but you can wrap, and do some sculpted shapes.
Could I use chocolate nestle? And could I melt the chocolate on a double boiler ? And if I wanted only 5.00 how much chocolate done need and corn syrup. Is white chocolate and dark chocolate the same amount ty can't wait to try it.. and please do a 3d teddy bear cake will like to make it for my friend she's having a baby soon ty
Cakes Cupcakes You can melt the chocolate on a double boiler, but with nestle a microwave works fine, so it's just easier. When doing dark chocolate, we use 900g of dark chocolate to every 1 cup of syrup.
Can we make a hand which hold or hang with modli g chocolate? Is its hold or fall down?
Hi, can i ask you how you keep this? Will it become hard? And for how long you can keep it? Thanks!
Greeta Aprilia It hardens, and you just soften in in the microwave at 30% for 10-20 seconds, until the centre starts to soften. It can keep for 6 months or longer in a ziploc bag.
How do you store it? Shelf, freezer, fridge?
TravisMichael Just in the cupboard for 6 months.
How long can you save modeling chocolate after making it?
Or can I use golden syrup? I know it's thicker, but it'd still work right? Would I use the same amount of golden syrup as light corn syrup?
+lulu2224 I'd say so, just affect the color
Can you do the same for dark chocolate and milk chocolate or is there different amounts?
SisterDolphin J You can, but it is different amounts. I just added an extra tablespoon or so of glucose.
Different amounts because theres different amountsof cocoa butter in the chocolate
Hi, Love your videos! Thanks so much for uploading all your knowledge for us :) Just a question about the corn syrup. Where do you get it? I see that you are from Australia, like me, but I can't find it anywhere! Thanks
Mary Toomey We get ours from a place called Bibina. You can also get it online at Raspberry Butterfly, and I think USA Foods in Melb (also online) should have it.
I left my modeling chocolate for an hour but when I went to need it is had an excess of oil and it was not smooth - I made sue I didn't over heat it and I checked for the temperature of the syrup and chocolate to be almost the same temperature - what might I have done wrong? Is there anyway to save it?
Vanessa - Corn syrup? Can't get it where I live (Kyneton) Victoria is there something else you can use?
It's OK I can see below that I can use glucose syrup
Do you think it will actually work better with "fake" chocolate that doesn't have cocoa butter, than something with real cocoabutter? I tried making it with real chocolate once, and it was a disaster :( all the oil was on the outside of the lump, not emulagted into it, would "fake" choc help with that?
Also, I'm going to make some balck parts for some grauation cakes, do you think it would work to make dark modelling choc for that, and dye it black? I have a feeling that I wont have to use as much dye that way..
Freja Bruus I do, I find it sets harder.
Cake Style but do you think it's better at holding it's oil?
Freja Bruus That can be a heat thing, so it can happen with this too. The two must be very close to the same temp. If one is too hot, they won't combine easily.
okay... That might be what happened last time, I don't think I heated the syrup at all.. Thanks for being so helpful, it's really nice to see how great you are at replying to the comments on your videos :)
Manisha Sudhagar
Do you have a small batch ratio of chocolate to corn syrup
Hi, if were i live its to hot room tempeture, can i put it on the fridge?
this modeling chocolate can cover a cake just like fondant?? should I crumb coat the cake first ..??
+Patricia Sweetland-Figueroa no, it's not good for covering a round side with flat sides, as it can't absorb into itself like fondant, you'll be left with all these folds.
Thank you for Valentines I will try making small flower cakes
You are amazing
Just I want to know where can I find corn syrup in Australia?
+Afrooz Zareian Bibina, and Cake Decorating Solutions
Hi can I use the compound chocolate? The ratio will be the same?
+MK WIN Yes
can you use colored chocolate instead of dye
Thank you for your fast reply.
I don't have chocolate melts where I live, what else can I use? Can I use chocolate chips?
+Breonne Jones Yes, but they melt slower.
how long can you store this? or do you have to use it right away after the 2 hours?
+trailerpark_fan up to 6 months.
+Cake Style Do you store it at room temperature or in the fridge ?
Thank you !
i live in a hot country, so how long can i store it? in the fridge or freezer?
+Ngocthanh Lenguyen In the cupboard. You is chocolate, so only in the fridge if chocolate on it's own melts on your counter.
Chocolate and corn syrup
Can I heat the chocolate and corn syrup on the stove?
I don't have a microwave
+Rawan Ibrahim you'll want to set up a double boiler style method to melt the chocolate
Get one
I am wondering if we can use this just like fondants.
the textured pretty similar to fondant. and it holds similarly too. so I'd say you could.
+Xandra Ballerina not always. Wrapping cakes cakes, and sculpted, but now a normal cover as it doesn't shrink around the cake.
Hey, Im just wondering what i did wrong, my modelling chocolate went all crumply when i went to knead it? I am making it for your rose cake and it is my first time making it so im not sure what to do. :-)
+Mardi Swadling It might not be enough corm syrup. You cam heat it in the microwave n 30% for 10-20 seconds, and knead again.
can i use dark chocolate chips? and sugar syrup? if yes what should be amount..
Aqsa khan Yes you can.
Hello! i have a question, if I dont have microwave, how can i get it right if i heat it in the stove? Do i have to keep turning the fire off? of just keep moving the mixture while the fire is in low ? thank you so much! love your videos!
mariaana grnik It's going to be tricky, you might want to research how to heat corn syrup on the stove, as you might need to use a non stick spray on the pan so it doesn't stick to the saucepan. I'm not sure hun.
mariaana grnik hi, you can heat the syrup in the stove in a bain marie.You will need a pot with water and a heat proof bowl, like in this video.
Heat the water in the stove and when it boils turn the flame down to its minimum, put the heat proof bowl on top and try not to let it touch the water. Thats a safer way to heat the syrup and the chocolate, a better way to control the heat. you can just remove the bowl away from the pot when melting the chocolate.
I hope it helps.
Abigail Villanueva Thank you so much for helping out a fellow caker. xo
thank you to both of you! i did that the other day for my moms birthay, and it turned out pretty well! :D
mariaana grnik That's fantastic, great to hear!
how much chocolat and cyrop do you use? Thank you
If I don't have a microwave can I just use a double boiler?
Mckenzie Carr You can. As long as the chocolate is JUST melted, and the syrup is the same heat, it will work.
Hello, can I use glucose syrup instead of corn syrup? In my country only glucose syrup is available.
Padmini Cunnoosamy Yes, but I'm not sure if you use the same amount. Try Googling it and see if anyone knows. I just have a feeling you alter the ratio a little. :)
Vanessa, can I use, instead of corn syrup, golden syrup?
+Peanut how much glucose syrup or liquid glucose should be used with 250 gms of dark chocolate and 250 gms or white chocolate?
Could pls do a tutorial on how to make chocolate accents for cakes out of modelling chocolate... I wNna know how to roll it shape it to know if it will get sticky.... Pls pls pls do a tutorial on wat i said... I will b waiting for it. TIA
Febina Ku We have used it in our Hungry Caterpillar, Rudolph, Blue Bird, Flower Pot tutorials.
thanku
Cake Style Where are you from?
Can you tell me where are you getting your Karo?? I can't find it!!
+Renee Jordan Bibina
Which brand of chocolate can I but in the us?
It can be put in the fridge?
+kaeeframbuesita not to sotre, but during the decorating stage you sometimes do, and after making the cake you can.
Can I use liquid colour ?
Are you using compound chocolate or real chocolate?
+Henley Phoenix fake essentially, as this type of white has no cocoa butter.
+Cake Style oh right, yes, I get you... But what about if you want to use milk chocolate or dark? Would you use 'fake' (compound) chocolate then too?
+Henley Phoenix I just use Nestle brand melts from the supermarket. You can use fancier, but I haven't found it changes much.
Hi i tried to make it yesterday. And it turned out very oily like a lot of the cocoa butter leaking out. What should i do?
Greeta Aprilia The temperature of the corn syrup was most likely too hot. You just leave it on the counter for the hour, and then knead, but you can use a paper towel to wipe away some of the excess oil. Not too much, as there should be some of this oil in the finished product, otherwise it will be too hard. You might be some hard chunks in it though, from the heat.
Will food colouring affect the texture of the modelling chocolate ?
try gel coloring
+Nihad Abukishk thanks a bunch !
+Emily O'Sullivan do not add food coloring to chocolate, I have tried it and it turned mines to a powdery crumble... disaster.
Hi, I want to try this recipe but I only have golden corn syrup at my house, is that okay to use?
+Stephanie Tremblay technically should should work, but it will make the colour extremely dark, making colours like blue and pink extremely difficult to achieve
Can we melt in a double boiler instead of melting in a microwave?
+Emma Dalin Absolutely.
I'm from the UK and I cant find Corn Syrup anywhere what can I use instead
+Rosie C glucose, but I do prefer corn syrup, but it's not a big deal to switch.