THANK YOU!!! I am relearning a lot of things and am also learning new things...I have been away from the art for about 15 years. I am digging out my old things and buying the new forms. I finally have a stove with an oven that has a wonder thermostat. Little things make me happy.
I absolutely love to watch her videos. This new way of making fondant is awesome! What an amazing artist! I am in complete awe of her talent for creating edible artwork. 🎨👍👏
Thank you for sharing this VERY informative video. I don’t like like the taste of straight fondant either so will give this a try. Thanks again for sharing your knowledge and talent with us!
Thank you so much for sharing this method, I can't wait to try it. Now I would like you to show us how you make your lace. You are such a talent and inspiration.
Just came across your video. Love how u do the modeling chocolate and fondant together. Sure going to try this. Thank u. And your modeling is much easier than the one I did 10 years ago. Forgot about your videos, just been looking thro them and I remember seeing them long ago. Going to try this tomoro especially adding the fondant. Another medium to play around with😉👌😉💖
Gracias Nadia por este video me encanto y ademas aprendi a como usar el candy melts unido con fondant, tus metodos son muy instructivos, detalla cada paso con gran prescision y facil de aprender gracias otravez y que "Dios" siga bendiciendo tus manos chao
Thank you for the thorough tutorial! I am actually attempting to make modeling chocolate (for the first time), or I guess candy clay? I'm using the white melting wafers. I've tried a few batches, I thought I had it, but keep getting modeling chocolate that's smooth, but has not very much stretch/elasticity (I was expecting less than fondant but more than I have), and it's almost crumbly when I poke it. I can smooth it, but it doesn't look smooth like yours. It also is not firm after sitting on the counter overnight. It isn't falling apart either. I don't know if you still monitor comments here. Even if you don't, I did appreciate the tutorial. 😊
Hi Maam, Is tjis can be use for covering the cake?if yes what do you put under the modelling choclate when covering the cake or directly putting it on the cake?Thanks
@@MyLittleBakery это я поняла, первая голубая масса из кукурузного стропа и глазури шоколадной+мастика, а вторая из кук.сиропа с шоколадом +мастика, верно?)
Muchas gracias, hoy aprendí algo nuevo, no sabía que se podian mezclar fondant y el chocolate para modelar. Una pregunta, yo tengo chocolate para modelar desde hace unos 6 meses lo tengo en el congelador, todavía servirá? Muchas gracias y Bendiciones.
Gracias por compartir, siempre me abia preguntado como es que le quedaban las figuras firmes y manejables sin que se quebraran, que es lo que a mi me pasaba comunmente, saludos y muchas gracias,!!!
You most likely over stirred it. You have to make sure and not over stir otherwise the oil will start separating. You slowly stir and fold just until the syrup is incorporated into the chocolate then stop stirring. You can fix it by kneading it some more, releasing more of the oils out and patting the oil off with a paper towel, repeat this step a few times, then knead and pull until it has the consistency of taffy and then wrap in plastic and let it sit out to set for a few hours. After it has set then knead as you normally would until it softens and is pliable and it should be good to go! If it has already set and your chocolate is dry/crumbly when trying to knead it, then just microwave it a few seconds and proceed with the method above. Some people actually prefer this method of making their modeling chocolate. There are also several videos of how to fix your modeling chocolate. Same concept but different methods of getting the oil out.
@@MyLittleBakery Спасибо за ответ. На днях с дочкой пекли шоколадное печенье по Вашему рецепту, то, где в силиконовых молдах верхняя часть делается. Получились маленькие произведения искусства 😁, мы почти все раздарили, народ боится их кушать, говорят "хоть на стену вешай"! Спасибо Вам ещё раз огромное, за идеи, за красоту... С огромным приветом из Гамбурга. Ирина
Oh my gosh thank you so much for sharing this! I've tried to make modeling chocolate and it just wouldn't work for me. Just a quick question, what's your ratio of modeling chocolate to fondant? is it equal? Thank you again, you're amazing
Came back to your site to see if you can do something for breast cancer but I see and nothing I guess breast cancer is not that important to you..? Pray nobody in your family gets diagnosed with breast cancer all I asked was just for some freaking breast cancer cookies..! The last post on your site deleting..! 😢
Amazing Nadia
I am waiting all the time your reply
Last night I made a cookies
That's really wonderful thanks for sharing your lovely tips so useful 😍
This is awesome! I never knew you could make modeling chocolate, let alone mix it with fondant. Thank you for sharing your secrets! 😃
THANK YOU!!! I am relearning a lot of things and am also learning new things...I have been away from the art for about 15 years. I am digging out my old things and buying the new forms. I finally have a stove with an oven that has a wonder thermostat. Little things make me happy.
I absolutely love to watch her videos. This new way of making fondant is awesome! What an amazing artist! I am in complete awe of her talent for creating edible artwork. 🎨👍👏
excellent knowledge sharing and amazing background music!
Надюша! Спасибо огромное! Давно мечтала о таком видео от Вас. А фото с обложки просто фантастика, такая красавица!!!!!!❤️
Дайте пожалуйста рецепт на русском,буду очень благодарна
Thank you for sharing this VERY informative video. I don’t like like the taste of straight fondant either so will give this a try. Thanks again for sharing your knowledge and talent with us!
Thank you so much you are sooooooooooo excellent in your tutorial I adore your work you are an excellent teacher 100# from me excellent work
Thanks so much for such a detailed ,very informative video !Very appreciated!
Amazing Awesome Innovative fantastic Thanks
Thanks for sharing this important receipt.
God bless you♥️
Thank you so much for sharing this method, I can't wait to try it. Now I would like you to show us how you make your lace. You are such a talent and inspiration.
Just came across your video. Love how u do the modeling chocolate and fondant together. Sure going to try this. Thank u. And your modeling is much easier than the one I did 10 years ago. Forgot about your videos, just been looking thro them and I remember seeing them long ago. Going to try this tomoro especially adding the fondant. Another medium to play around with😉👌😉💖
You have made it very easy..thanks for sharing your method 💕💕💕💕
Спасибо за МК. Обязательно попробую смешать пластичный шоколад и мастику,не додумалась я до этого сама. На вкус однозначно лучше будет!
THANK YOU MY LITTLE BAKERY!!😍😍😍😍😍😍😍😍😍😍😍
Amazing tutorial thank you so much for sharing 😀👍😀👍😀👍
Good idea 👍
Gracias Nadia por este video me encanto y ademas aprendi a como usar el candy melts unido con fondant, tus metodos son muy instructivos, detalla cada paso con gran prescision y facil de aprender gracias otravez y que "Dios" siga bendiciendo tus manos chao
EXCELLENT! Ive had questions about the differences between the two for years. Thank you. This was VERY helpful
Gracias por compartir tan importantes y utiles ensenanzas. Dios la bendice.
My sons just adore chocolate....
Thanks for sharing 😘
me gusta mucho lo que haces. tus videos y tu musica. felicidades
Gracias, tus videos son super bonitos me encantan
Thank you so much for sharing I have an order for 120 superhero cake pops and couldn't figure out the best technique to us for the moulds. xoxox
I love your channel
thanks for showing us how that's done
Thank you for the thorough tutorial! I am actually attempting to make modeling chocolate (for the first time), or I guess candy clay? I'm using the white melting wafers. I've tried a few batches, I thought I had it, but keep getting modeling chocolate that's smooth, but has not very much stretch/elasticity (I was expecting less than fondant but more than I have), and it's almost crumbly when I poke it. I can smooth it, but it doesn't look smooth like yours. It also is not firm after sitting on the counter overnight. It isn't falling apart either. I don't know if you still monitor comments here. Even if you don't, I did appreciate the tutorial. 😊
Thank you! Yes, that why I like modeling chocolate, it’s more playable.
Thanks for the video
Спасибо вам огромное!!!! Люблю смотреть ваши видео!!!
Thank you!
Very informative thanks
Thank you so so much
Can I cover cake with moulding chocolate only, I don’t like fondant, will it work?
Que buena recomendación
Muchas gracias, cómo siempre maravillosa 😘😍
Thank you for sharing..can you tell how much ti.e it will take to dry..as I saw it's still soft once it's out of the fridge
Thank you so much for sharing
WOW thank you so much for this... how long use save for...
Irma Roman It’s ok for month
•Tips for beginners 1:20
•Firm modeling chocolate recipe 2:55
•Step by step with candy melts 3:10
•Step by step with semi sweet chocolate 10:50
•Results 14:53
Enjoy :)
Can I use compound chocolate?
Super genial gracias for compartir
Hi Maam, Is tjis can be use for covering the cake?if yes what do you put under the modelling choclate when covering the cake or directly putting it on the cake?Thanks
1. Do you put cornstarch in the mold to get it out easier
2. Can you cut excess with a knife as we do with fondant or will it pull in the mold
Magnifique j'adore
V nice..😊♥🌷🌿
a lot of thanks from egypt
Mil gracias
Thanks so much for sharing this! Just a quick question how well does this harden?
Everybody loves chocolate 🎃🍂💕👍🏻
Great video!
May I work in warm weather with this paste of 50+50?
Thank you for the video 😘😘😘
Thanks for the recipe, but please I would like to ask , why do you mix fondant and molding together ?
Helps improve the taste. Sometimes people complain that fondant doesn't taste as good by itself. This helps.
😘😘😘😘😘😘😘😘😘😘😘very very nice
Can you cover a cake with this n is it 1:1 when adding the fondant
Desculpe por n falar inglês. Mas aprendo muito com você e já estou fazendo coisas vem bonitas. Muito obrigada.❤️
Felicidades es un arte lo que hace soy de la C D M
Love the video! I have more of an understanding for modeling chocolate! Can you do the 50/50 with fondant for even large amounts?
Wow
Спасибо огромное Вам, что делитесь секретами!🌷🌷🌷 Рецепты для глазури и шоколада, я правильно поняла?🌹🌹🌹
Мария Наумова Рецепт моделирующего шоколада. Все фигурки у меня из него
@@MyLittleBakery это я поняла, первая голубая масса из кукурузного стропа и глазури шоколадной+мастика, а вторая из кук.сиропа с шоколадом +мастика, верно?)
I love chocolate.
Muchas gracias, hoy aprendí algo nuevo, no sabía que se podian mezclar fondant y el chocolate para modelar. Una pregunta, yo tengo chocolate para modelar desde hace unos 6 meses lo tengo en el congelador, todavía servirá?
Muchas gracias y Bendiciones.
Gracias por compartir, siempre me abia preguntado como es que le quedaban las figuras firmes y manejables sin que se quebraran, que es lo que a mi me pasaba comunmente, saludos y muchas gracias,!!!
modelling chocolate suitable for hot weather im from malaysia..
Thank you!!! It’s been years since I’ve made modeling chocolate and lately the recipes I’ve been using are not working.
After 2 hrs in the fridge before kneading?
Muito obrigada!!!😍😍
Hi
Can we use modeling chocolate decoration on whipped cream cake?
Hi may i know wat kind of chocolate are you using it? Thanks
Do you use chocolate or chocolate compound?
Miss shell we double boil the modeling chocolate ah miss?
Esto se derritira con facilidad o aguanta mucho tiempo en una galleta?
alessandra de Valle No, no se derrite.
"after two hours"... is that just on the counter, or in the fridge?
Can you tell me in ounces how much you use and how much corn syrup I’m cups or tbsp. Thank you
We can cover cake 🎂 with these right and why using amodling with modeling chocolate 🍫
Hi Can i use to cover cake instead of fondant ?
How do you store the left over modelling chocolate. Also, will it dry hard like chocolate? Thanks
I usually store it in a fridge for 2-3 weeks... It’s dry hard but not like chocolate
Do you think you could cover a cake with this modeling chocolate instead of fondant?
I am going to be making edible tea cups. I understand how to achieve it but what would you recommend, modelling chocolate or fondant?
Надя, скажите пожалуйста, а можно окрасить белый шоколад, вернее его смесь с сиропом кондитерскими красками?
Do you warm the corn syrup up before adding to the chocolate?
Mem, am i use same prosses in cake decorations? Plz ans
I did same recipe as you showed...but it’s losing lots of oil....whats the reason
You most likely over stirred it. You have to make sure and not over stir otherwise the oil will start separating. You slowly stir and fold just until the syrup is incorporated into the chocolate then stop stirring. You can fix it by kneading it some more, releasing more of the oils out and patting the oil off with a paper towel, repeat this step a few times, then knead and pull until it has the consistency of taffy and then wrap in plastic and let it sit out to set for a few hours. After it has set then knead as you normally would until it softens and is pliable and it should be good to go! If it has already set and your chocolate is dry/crumbly when trying to knead it, then just microwave it a few seconds and proceed with the method above. Some people actually prefer this method of making their modeling chocolate. There are also several videos of how to fix your modeling chocolate. Same concept but different methods of getting the oil out.
Can we use liquid glucose instead of corn syrup?
Здравствуйте, Надюша, скажите, пожалуйста, можно ли заменить кукурузный сироп на глюкозу?
Заранее благодарю за ответ.
Думаю можно
@@MyLittleBakery
Спасибо за ответ.
На днях с дочкой пекли шоколадное печенье по Вашему рецепту, то, где в силиконовых молдах верхняя часть делается. Получились маленькие произведения искусства 😁, мы почти все раздарили, народ боится их кушать, говорят "хоть на стену вешай"! Спасибо Вам ещё раз огромное, за идеи, за красоту...
С огромным приветом из Гамбурга.
Ирина
Hi :) When you say “don’t overheat the chokolate”.....how many degrees is that?
Oh my gosh thank you so much for sharing this! I've tried to make modeling chocolate and it just wouldn't work for me. Just a quick question, what's your ratio of modeling chocolate to fondant? is it equal? Thank you again, you're amazing
She said 50-50
Здравствуйте! А с переводом на русский язык можно увидеть это видео? Спасибо
Напишите пожалуйста сколько масло добавили это ростительное масло ??
оооыаопьлал стстьаа Никакого масла.. ни в коем случае, только кукурузный сироп.
My little bakery спасибо за ответ
MyPor favor el vídeo lo puedes hacer también en español gracias y un abrazo
After watching side surf cake studio use modeling chocolate to sculp it made me never want to use fondant
❤️😍🙏!
Спасибо за Ваши уроки. Всегда смотрю с огромным удовольствием. Скажите, пожалуйста, можно ли заменить кукурузный сироп инвертным сиропом ?
Галина Я Никогда не использовала инвертный сироп. Но, думаю что можно, во всяком случае попытайтесь сначала с маленьким количеством шоколада
Спасибо. Попробую)
😍😍😍😍😍😍😍👍👍👍👍👍👍😘😘😘❤️❤️❤️❤️❤️
I do not like the taste of fondant! I think it’s really gross! Now modeling chocolate is very tasty!
I agree!
Music dene k jagah muh se bol bol ke samjha deti aap ,,,,,,
I love your videos but without gloves it's not very healthy. It's my idea. Sorry
Came back to your site to see if you can do something for breast cancer but I see and nothing I guess breast cancer is not that important to you..? Pray nobody in your family gets diagnosed with breast cancer all I asked was just for some freaking breast cancer cookies..! The last post on your site deleting..! 😢
get a grip..omg!