How to Make Modeling Chocolate with Candy Melts | ONLY 2 INGREDIENTS!
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- Опубликовано: 25 авг 2024
- How to Make Modeling Chocolate with Candy Melts 👩🏼🍳✨ Hi everyone! Today I am demonstrating for you a foolproof modeling chocolate recipe. This recipe works for both white chocolate modeling clay and dark chocolate modeling clay. There are so many things that you can use chocolate dough to make! I can't wait to see what you all create. 🤩
#modelingchocolate #modelingchocolaterecipe #brittneekay
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▪ Venmo: @BrittneeKay
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Supplies used in this video:
▪ Guittard dark chocolate a'peels: amzn.to/3mutgO9
▪ Guittard vanilla a'peels: amzn.to/3oxxYMC
▪ Guittard milk chocolate a'peels: amzn.to/2J15kTU
▪ Wilton gel food colors: amzn.to/35BufFl
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• How to Make Modeling C...
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Hi friends! What do you plan to make with your sculpting chocolate? Unicorns, trees, rock climbers, lemons, yogis, a couch....or something else? 😄 Let me know in the comments!
Love modeling chocolate.
Me too! It’s so fun!
You are really a lovely young lady! Thank you so much for sharing your knowledge with us! I am 70 years old and learn a lot from you! Kisses from South Africa!
Aww you are so sweet! Thank you! I am so glad you find them helpful!
What a brilliant👍👍 work
Thank you! 🥰
Oh my heck all those cakes at the beginning are legit!!!
Love the video! Fun and educational all at the same time. Really laughed at the molded play and notification bell! Super creative. And all the molded items you show at the first were impressive. .
Thanks!! :D
I have always wondered how you do this!!🤯 Your pictures are are amazing!!
Thank you so much!! :D
That bell and youtube logo at the end are awesome. Some day you're gonna have a youtube subscriber milestone plaque (or whatever those are called 😆) and I can't wait to see what kind of cake you make for that!
That's a good idea!...that will be a cool cake... 😏
Your sculptures are so cute!! :D
😊 thanks!
I am going to try to use in my fondant mold to make unicorn horn and flowers for my granddaughter 4th birthday party
Awww cute!!
Wow love all your pictures 😍😍😍
thanks!!! :::::::))))))))
Love your videos..love the way you tell everything in details..
Could you please tell me how to preserve the modelling chocolate??..
Thank you..❤
Aww thank you so much! Double wrap it in plastic wrap and just keep it in the freezer. I’ve kept mine for up to 2 months. 😀
Thanks a lot.. Take love..❤
@@mintleaf182 You bet!!
Hi Brittany is it only candy melts that you use for modelling or can your ingredients do for callebaut white and dark. Thanks your cakes are just amazing the detail is incredible 😊.
Thanks so much! My recipe works with candy melts, using real chocolate would need to be altered but I don’t like to spend the money on more expensive chocolate for modeling chocolate just because most times they don’t get eaten ☺️
HiI am watching from Tehran. Can I use glucose instead of corn syrup because I don’t know from where get in Tehran, please can you help me
Yes I think glucose will still work great! Thanks for watching!!
How long does it last? Does it dry completely ?
It will eventually dry hard if left out. You can freeze it to store it if you have extra!
So I just made some with whites chocolate candy Mehta but I was told to warm up the the corn syrup? Also I think the chocolate and the corn syrup might have been a bit too warm when I mixed it together so I’m
Wondering if I ruined it? 😞
Hmmm sorry it didn't turn out. My biggest tips would be to melt the chocolate in the microwave very slowly so that you don't burn it. Melt it until there are still a few chunks and stir it until those melt. Then add your corn syrup. But only stir the corn syrup into the chocolate until it starts to get clumpy, then immediately stop and wrap it up. I used to warm my corn syrup, but I've found it just doesn't seem necessary so I don't do it anymore! Hope this helps!
Hi Brittnee , are the measurements the same for milk chocolate? 8oz of chocolate to 2 oz of corn syrup? I am making ears & spots for a large puppy dog cake, will that be enough modeling chocolate or do I need to make more? This is my first time using modeling chocolate any tips will be appreciated! Thanks, Lori
Yep, the measurements are the same if you are using stabilized chocolate like candy melts or wafers with milk, dark, or white. I always used that type of chocolate when I make modeling clay. Good luck on your cute puppy cake! My only tips are don't overmix when you add the corn syrup to the melted chocolate, let sit at least 4 hours, knead well to get rid of small chunks, and use gloves if you want to avoid leaving fingerprints! :D
@@BrittneeKay great thank you so much!
Hello Brittany, thank you for sharing the recipe! Super easy. Had one question. Do I put the mix in fridge for 4 hours for the clay to set or leave out? Thank you
You are welcome!! Just leave it out right on your countertop! 🙂
Thank you so much Brittany. I will share my pics
@@hridyawarrier760 Of course! Yes, please do!
@Brittnee Kay Thanks so much for this link once more. It helped me make the Golden Snitches for my daughter's Harry Potter cake... Sorry, not able to share the image here.. I will try to email you. Thank you so much🤗🥰
@@hridyawarrier760 Yayyy I am so glad!!
I only have Callebaut chocolate, can i use that instead?
Yes but it may end up with a different texture. My modeling chocolate is formulated to make with candy melts and compound chocolate. You may have to experiment to get the texture how you like it but it will work as a starting point for you. It usually isn't eaten so I don't like to use my expensive chocolate on it!
Hi, I finally bought melting chocolates today. Now, I'm curious: can I use glucose syrup instead of corn syrup? Are they the same thing?
@@elizabethlindor9512 Oh great! They are not the same thing, corn syrup is quite a bit thinner. But they are similar so you maybe could swap them but to get a workable texture you may have to add more glucose syrup! I haven't tried it though so I can't say for sure!
@BrittneeKay ok, thanks Brittnee!!
@@elizabethlindor9512 Sure thing!!
Mine came out crumbly and I don't know how to fix it☹️
It’s most likely from stirring too much. When you incorporate the corn syrup only stir JUST until combined and then wrap and let sit. Then knead together until smooth. It doesn’t get crumbly from overmixing! Hope that helps!
@@BrittneeKay I appreciate the fast response!
Sadly no, this didn't help much.
As far as I'm aware I followed all instructions to a T, and was VERY careful while stirring to make sure that I did not over mix. In trying to fix it, it ended up getting caramelized...
Hey, at least it's tasty!
...but I can't really cover a cake with it...😅
Hmmm what kind of chocolate are you using? Also is there any way your overheated your chocolate before adding the syrup? I’m trying to think of anything else that could be the problem 🤔🤔
@@BrittneeKay
I used Ghirardelli white chocolate melting wafers, and it is a possibility that I might have slightly over heated the chocolate...
@@kittenslitteone8269 Maybe that's it! If you overheat chocolate it actually turns into a paste and gets thick and can also get crumbly. Try it again and be very careful with the melting. 20-30 seconds at a time, stirring in between each warming, until it's almost smooth with small bits still left and then stir them to finish melting it!
you mentioned Candy Melts and Chocolate, aren't Candy Melts different than Chocolate?
Yes they are! I use candy melts in this recipe. I talk about the differences in this video if you're interested: ruclips.net/video/g1G9u7HmVTc/видео.html