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 😭
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
Honored, I'm amazed how simply but again fully dedicated are all of Your video lessons. We all like short lessons, as a young mom I sure do :) but You, I'm watching without breathing, every single time. You make me remember the important things! Beautiful... Thank You n God bless.
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.
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.
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!!!
It's very interesting to see this white chocolate dough. Usually, recipes (or video tutorials as the case may be) tell you to fold the syrup into the white chocolate until you don't see anymore steaking, because working it more will make the cocoa butter ooze out. Now, because Corn Syrup isn't available where I live, I used golden syrup. With dark chocolate it worked really well, my dough came out very nicely, but the white chocolate? I tried this about 4 times and I gotta say that folding it until I don't have any more streaking is a great way to make the modelling chocolate ooze cocoa butter ... so this way, where you work the cocoa butter out of the dough on purpose is a great silver lining. Maybe I'll try this way tomorrow. Thank you for the tutorial!
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.
I just made a bunch of roses with modeling chocolate I made with candy melts, after watching your tutorial. They turned out beautiful but I really don't like the taste of candy melts, also not a fan of corn syrup. I''m going to try using a good quality white chocolate, and add gel coloring and glucose instead to see if it tastes better. Thank you for your great tutorials!
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 have commented on ur videos before and appreciate that u have even answered a question of mine in the past. i just love ur channel and thank u thank u thank u for all that u share! i learn sooo much. i feel like im in an online class when i watch ur videos!!! if u ever decide to make an online teaching series please let me know. ur work is incredible
hi. wow. before posting that last comment i didnt know much about you. but after, i looked you up, you are my decorating role model. i feel stupid suggesting to you that you should teach when you are already a well known famous decorator! you are amazing. i wish i could take a class of yours. thank you so much. please keep it up!!
Thanks for the vid cleared up an issue I thought I had with trying to make white choc dough , Thought I had messed up when all the oily stuff came out glad to know it's ment to. made roses out of it they looked great .
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. :)
***** 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 :)
Muchísimas gracias por la clase!!! Magnífica explicación de la técnica a realizar con ambos tipos de chocolate. La felicito es usted excelente!. Saludos desde Caracas- Venezuela.
WOW this brilliant idea never seen this before, well I am just learning cake decorating! Enjoying the videos still thank you very much for Sharing!!! Liz...
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?
I love your video's, I get to learn a lot of different techniques by watching how you do it. It works a lot better than studying from a book. I once tried to make moddeling chocolate, but it turned into a disaster. They don't sell corn syrup where I live so I tried to find a substitute. I read your reply to another comment, about using honey or granulated suager. If you ever try making it using those ingredients, would you please make a video with them?
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*
Can chocolate dough and fondant be mixed together? I have used chocolate dough with gum paste and it works beautifully. Thanks for the videos. I find them very helpful when I am trying something new.
I just also wanted to say that you are SO talented and i would do almost anything for personal training. I am a Wilton Cake Instructor at Michaels Craft Store, but I am NO where as good as you. One day, maybe, lol.
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!
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.
Great video Julia, have planned to make flowers for my daughters birthday using modeling chocolate however was thinking about making them days ahead of time, how long does flowers last, also how long does the modeling chocolate paste unused lasts and how to store both flowers and unused paste?
Hi Julia, thank you for this recipe. I want to make white chocolate version, does this recipe double or even triple well? Or do I need to.make other adjustments? And, can I cover a cake with this also. Thank you so much!
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
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
Julia thanks for sharing I've made both the white wich turned out amazing. My roses are spectacular! But! The semi sweet is very sticky even after setting over night. I actually get better results with the white dough. Any suggestions, should I decrease the syrup?
Let's see I used 7 oz semi sweet Ghirardelli to a 1/3 cup corn syrup. The chocolate was warm when I added the room temp corn syrup. They came together well. Odd I expected more issues with the white chocolate but as I said its beautiful.
Really enjoy your video and clear instructions! I wonder can i use syrup that is golden yellow in color ( those used for pancakes), and how long can i store the modeling chocolate? Can i make a large dough and store in fridge until i use it for different decorations? Thanks!
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.
How long do the ribbons last outdoors without melting or getting soft on a warm day? Outside from 2-10 will it last . Thinking to use it as a festival treat
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.
Hi Julia. I loved your video and found it to be very easy to follow. Thanks so much! I have a question about coloring white modeling chocolate. I live in China and the only white chocolate that is available is Dove. It has more of a yellow tinge to it. I put a bit of Wilton candy color in it (It was red, but I just put a bit hoping it would turn out to be a lighter pink.) However, it just looks more like a "flesh" color and really not to appetizing! I am wondering what I can do to get more of a pink color. After the over night setting period, can I add some more color and knead it in to it? I also have Wilton color gels. Can I just add a bit of that, even though it's not specifically for candy, or will that ruin the modeling chocolate? I am planning to decorate my daughter's birthday cake with it and want it to be perfect! :-) Thanks for any help you can give. Patty , Shangri-la China
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!
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!
I just made my first marshmallow fondant, and already know its going to be a problem. I LOVE this video and thanks for showing how to do this. Question: when would be a good time to add color to the white chocolate, when you are kneeding it or do you work with colored disks instead?
Ms. Usher, Thank you for the excellent videos. Is there a recipe in cup measure? I did hear 1/3 cup of corn syrup at one point during the dark chocolate demonstration. What is the cup measure - not ounces- of chocolate for that amount of corn syrup? I have made six batches (a costly production) and my chocolate has been grainy and crumbly. I am at my wits end. Help!
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
Hi Julia! Have a question...For how long can I keep the modeling chocolate? and were do I keep i....in the fridge or...? thank you so much for sharing with us! :)
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.
I have always been lead to believe you should warm the Corn Syrup before adding it to the melted chocolate, does it really make any difference either way? Also, can you add Colored Cocoa Butter to the melted mixture?
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! Amazing work! I´m becoming a great fun of you!!! You are a Chocolate and cookies fairy!!! I have a question. How long does this dough last? Or how do I know that it´s not good any more?
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
hi:) I used a dark chocolate (70% cocoa), but when I added the syrup it went almost grainy like the white chocolate does in your video. I tried to kneed it together like you did and heaps of what I assume is cocoa butter came out. Have I done something wrong? and do you think it will still work to make roses?
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.
Hiya, I love your videos and was excited to find this recipe, because I find fondant to be too sweet in cakes. I made the dark chocolate fondant about 2 hours ago, and wondering whether I should keep it in the fridge or at room temperature, overnight? Many thanks :)
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.
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
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?
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, ua-cam.com/video/vCEa_ZFI93o/v-deo.html
Honored, I'm amazed how simply but again fully dedicated are all of Your video lessons. We all like short lessons, as a young mom I sure do :) but You, I'm watching without breathing, every single time. You make me remember the important things! Beautiful... Thank You n God bless.
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.
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
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!
i just love how you teach your tutorials very descriptive
It's very interesting to see this white chocolate dough. Usually, recipes (or video tutorials as the case may be) tell you to fold the syrup into the white chocolate until you don't see anymore steaking, because working it more will make the cocoa butter ooze out. Now, because Corn Syrup isn't available where I live, I used golden syrup. With dark chocolate it worked really well, my dough came out very nicely, but the white chocolate? I tried this about 4 times and I gotta say that folding it until I don't have any more streaking is a great way to make the modelling chocolate ooze cocoa butter ... so this way, where you work the cocoa butter out of the dough on purpose is a great silver lining. Maybe I'll try this way tomorrow. Thank you for the tutorial!
After 10 years I saw your video really helps me, thanks my Mom ❤
My pleasure 😊
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.
hi all, pls don't waste her time asking some stupid questions which is clearly explained already in video.
thanks julia!
u r the great!!
She doesn't have to answer them. Lol
Excellent recipe and wonderful instructions. Thank you Julia.. Namaste. 💚💜
Thanks Juliamusher
For sharing your great chocolate molding recipe 😋 it's amazing
My pleasure 😊
I just made a bunch of roses with modeling chocolate I made with candy melts, after watching your tutorial. They turned out beautiful but I really don't like the taste of candy melts, also not a fan of corn syrup. I''m going to try using a good quality white chocolate, and add gel coloring and glucose instead to see if it tastes better. Thank you for your great tutorials!
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 have commented on ur videos before and appreciate that u have even answered a question of mine in the past. i just love ur channel and thank u thank u thank u for all that u share! i learn sooo much. i feel like im in an online class when i watch ur videos!!! if u ever decide to make an online teaching series please let me know. ur work is incredible
hi. wow. before posting that last comment i didnt know much about you. but after, i looked you up, you are my decorating role model. i feel stupid suggesting to you that you should teach when you are already a well known famous decorator! you are amazing. i wish i could take a class of yours. thank you so much. please keep it up!!
Thank you Julia....You are the BEST!!!
Finally someone not using a microwave! Thank you!
Thanks for the vid cleared up an issue I thought I had with trying to make white choc dough , Thought I had messed up when all the oily stuff came out glad to know it's ment to. made roses out of it they looked great .
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. :)
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 :)
Muchísimas gracias por la clase!!! Magnífica explicación de la técnica a realizar con ambos tipos de chocolate. La felicito es usted excelente!. Saludos desde Caracas- Venezuela.
thanks Julia for the storing tips
WOW this brilliant idea never seen this before, well I am just learning cake decorating! Enjoying the videos still thank you very much for Sharing!!! Liz...
Thank You!
Thank you very much Julia, you've been most helpful indeed. I will try it out and let you know my findings.
thank you Julia for all your wonderful videos, how should I store leftover modeling choc. and how long can t be stored? thanks for sharing
Muy lindas tus flores de chocolate.felicidades . gracias por compartir tu trabajo...
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?
Hmmm I kinda’ like everything about this lady... how many talented people do we have in our lives?
I love your video's, I get to learn a lot of different techniques by watching how you do it. It works a lot better than studying from a book. I once tried to make moddeling chocolate, but it turned into a disaster. They don't sell corn syrup where I live so I tried to find a substitute. I read your reply to another comment, about using honey or granulated suager. If you ever try making it using those ingredients, would you please make a video with them?
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*
Can chocolate dough and fondant be mixed together? I have used chocolate dough with gum paste and it works beautifully. Thanks for the videos. I find them very helpful when I am trying something new.
After covering with modeling chocolate is it OK to put the cake in freeze?
I just also wanted to say that you are SO talented and i would do almost anything for personal training. I am a Wilton Cake Instructor at Michaels Craft Store, but I am NO where as good as you. One day, maybe, lol.
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.
Great video Julia, have planned to make flowers for my daughters birthday using modeling chocolate however was thinking about making them days ahead of time, how long does flowers last, also how long does the modeling chocolate paste unused lasts and how to store both flowers and unused paste?
@@JuliaMUsher thank you for replying 😊
Hi Julia, thank you for this recipe. I want to make white chocolate version, does this recipe double or even triple well? Or do I need to.make other adjustments? And, can I cover a cake with this also. Thank you so much!
Awesome thanks so much! ⭐️⭐️⭐️⭐️⭐️ keep your plastic wrap in the freezer it makes a world of a difference!
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.
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
Julia thanks for sharing
I've made both the white wich turned out amazing. My roses are spectacular! But! The semi sweet is very sticky even after setting over night. I actually get better results with the white dough.
Any suggestions, should I decrease the syrup?
Let's see I used 7 oz semi sweet Ghirardelli to a 1/3 cup corn syrup. The chocolate was warm when I added the room temp corn syrup. They came together well.
Odd I expected more issues with the white chocolate but as I said its beautiful.
Really enjoy your video and clear instructions! I wonder can i use syrup that is golden yellow in color ( those used for pancakes), and how long can i store the modeling chocolate? Can i make a large dough and store in fridge until i use it for different decorations? Thanks!
Thanks! I'll go through the ingredients of the syrup first! And i wonder if fake chocolate work as well?
What an Awesome tutorial! I cannot wait to try this recipe ;) All your videos are AMAZING!! huge Thank you! =D
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.
How long do the ribbons last outdoors without melting or getting soft on a warm day? Outside from 2-10 will it last . Thinking to use it as a festival treat
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 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?
Love your videos Julia - thank you so much. Does the molded chocolate stay pliable or does it harden?
Hi Julia. I loved your video and found it to be very easy to follow. Thanks so much! I have a question about coloring white modeling chocolate. I live in China and the only white chocolate that is available is Dove. It has more of a yellow tinge to it. I put a bit of Wilton candy color in it (It was red, but I just put a bit hoping it would turn out to be a lighter pink.) However, it just looks more like a "flesh" color and really not to appetizing! I am wondering what I can do to get more of a pink color. After the over night setting period, can I add some more color and knead it in to it? I also have Wilton color gels. Can I just add a bit of that, even though it's not specifically for candy, or will that ruin the modeling chocolate? I am planning to decorate my daughter's birthday cake with it and want it to be perfect! :-) Thanks for any help you can give. Patty , Shangri-la China
Thank you! I will look into Chefmaster colors.
Are you able to make a milk chocolate dough, instead of semi-sweet? Or is using the semi-sweet chocolate better?
Hi Julia, would the same amounts still apply when using white chocolate?
Hi there this video helped me alot! Thanks for that but my question is, how much roses can you make out of this 7oz chocolate dough?
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!
Thank you Julia!!!
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!
I'm planning to use this to make chocolate flowers. Would I be able to use powdered coloring to "paint" subtle color on the white chocolate petals?
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!
I just made my first marshmallow fondant, and already know its going to be a problem. I LOVE this video and thanks for showing how to do this. Question: when would be a good time to add color to the white chocolate, when you are kneeding it or do you work with colored disks instead?
+Julia M Usher bn
You can color it after. Any regular coloring you got would work splendid :)
Fantastic :o) I don't like fondant, so will be making thus for the next cake. Xx
When would you be able to color this if you wanted it to be? After it sets for a day or before it gets packaged?
can you suggest the brand of chocolate that should be used? does the Hersheys chocolate chips work?
Ms. Usher, Thank you for the excellent videos. Is there a recipe in cup measure? I did hear 1/3 cup of corn syrup at one point during the dark chocolate demonstration. What is the cup measure
- not ounces- of chocolate for that amount of corn syrup? I have made six batches (a costly production) and my chocolate has been grainy and crumbly. I am at my wits end. Help!
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!
Thank you for this great video 👍
Chef great job
Thanks!
Hi Julia! Have a question...For how long can I keep the modeling chocolate? and were do I keep i....in the fridge or...? thank you so much for sharing with us! :)
***** Thank you so much for your answer! :)
Hi ,another question. If let say you bring it to outside then get contact with sun will it melt??
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 ?
Hi Julia, we don't get Corn syrup in South Africa. Is there anything else I can use? Love your videos! Bianca
*****
Hello, I really like your tutorials. I had a question...can I use golden syrup for this recipe?
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.
I have always been lead to believe you should warm the Corn Syrup before adding it to the melted chocolate, does it really make any difference either way? Also, can you add Colored Cocoa Butter to the melted mixture?
Hi, Julia! Will you please tell me how to color the white modeling chocolate? Thank you!
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).
Can you add Americolor 'bright white' colouring to make the white modelling chocolate whiter?
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
Hi Julia! Amazing work! I´m becoming a great fun of you!!! You are a Chocolate and cookies fairy!!! I have a question. How long does this dough last? Or how do I know that it´s not good any more?
Thank you so much for your answer! I've really learnt a lot from you.😘💐❣
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
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.
hi:) I used a dark chocolate (70% cocoa), but when I added the syrup it went almost grainy like the white chocolate does in your video. I tried to kneed it together like you did and heaps of what I assume is cocoa butter came out. Have I done something wrong? and do you think it will still work to make roses?
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.:)
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 👍
What brand of chocolates do you recomend?
Is it possible to use morsals?
Hi honey you have a very nice kitchen and I love your voice,good tutorial
and.... what is the best brand of food coloring to use (with chocolate) to create different colored flowers?
any advice on making this in humid/ hot environment? cause im living in singapore. :/
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.
Chocolate modelling is to be kept outside or in the refrigerator?
Hi I had a same problem while making white modelling chocolate..thank for this video
Most welcome 😊
Hiya, I love your videos and was excited to find this recipe, because I find fondant to be too sweet in cakes. I made the dark chocolate fondant about 2 hours ago, and wondering whether I should keep it in the fridge or at room temperature, overnight? Many thanks :)
***** Thank you so much, I did mean dark chocolate modelling dough also.
OK, thanks again. Also I was wondering, once the dough is ready, I can form my ribbons, how long typically does it take to harden?
***** Thank you so much. It turned out out really well. Great videos :D
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.
Is the chocolate you use just ordinary chocolate or a cooking or compound chocolate?
Will the Dark Chocolate bloom if it is not the correct temperature?
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
Can I cover a cake with modeling chocolate? Thank you for your video.
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
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?
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?
I would love to try making this,but could you tell me what I could use instead of corn syrup,here in the U.K? thanks x
Glucose syrup works well.
thanks Julia 😀