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.
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!!!
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.
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!
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!!
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.
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 .
***** 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 :)
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!
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. :)
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?
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.
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 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?
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
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
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*
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.
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.
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?
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.
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.
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!
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, 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
Hi Julia, No one says anything about how to handle leftover tempered chocolate for future use. (I'm using white chocolate) . When I reuse the leftovers do I go through the tempering process again?
I was pretty sure that would be your answer but wanted to double check. Craftsy has good instructions on how to temper various types of chocolate so I'm going to follow their guidelines. Thanks.
Holy cannoli! You weren't kidding about the price of those machines. Definitely not for an amateur like me. My tempering turned out to be much easier than I anticipated. Craftsy's instructions were great!
I was dipping a small batch of gingerbread cookies so no problem with it changing consistency. I ended up pouring the leftover chocolate into my Wilton silicone melting pot. I let it cool and it was super easy to pop it out and store it. I was also thinking that pouring the chocolate into the pot and keeping it on the warm setting would steady the consistency while working with it. I'll try that next time I want to work with chocolate.
Looked for a self-regulating heating pad but couldn't find one. I think the reason I felt I had success is because I was using white chocolate. It hardened very nicely but it wasn't as shiny as dark or milk chocolate would be when tempered properly. I didn't notice any streaking, probably because it was white. For dipping, the shine didn't really matter to me. There is a small tempering machine that would be good for someone like me and it's less costly. However, I doubt I'll be doing much candy making so I won't make the investment at this point. Thanks for all your advice, Julia.
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.
Hi blessings ty for the video I have a question I did this 2 one with globosa and the other with corn syrup but after they cool they crumble and I can do nothing please help ty for you help
You can't substitute glucose one for one for the corn syrup as it has less water in it; if you do, you will get a much harder dough. So that's likely your problem there. I can't say why your one with corn syrup did not work, because as you can see in the video, it works consistently for me. Though as I do mention in both the video and in the written recipe, you do need to work the dough through a pasta machine to homogenize it (and/or to knead it well) before working with it.
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
what does it mean after I made the modeling chocolate, I did following the recipes and after letting it set for a day. the next morning I got it and started to work with the modeling chocolate and it had bumps. What did I do wrong
can you use light corn syrup I get friends who travel to the states to pick some up for me I have regular and dark (don't know what to use that for !) Thanks
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!
I'm trying to use the modeling chocolate in a mold to make a rope knot, it keeps breaking when I take it out. Its moist when I put it in, and hardens well, do you have any suggestions?
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.
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, i followed your recipe for White chocolate and It is as hard as a stone. What did I do wrong? Did I take too much of the buter out? Can I fix It?
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!
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 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
will moisture in the fridge affect the modeling chocolate in any way after you mold it? can you let the modeling chocolate set up in the fridge before using or should it just be left outside?
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.
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, ruclips.net/video/vCEa_ZFI93o/видео.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.
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!
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
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 just love how you teach your tutorials very descriptive
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.
*****
Excellent recipe and wonderful instructions. Thank you Julia.. Namaste. 💚💜
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!!
Finally someone not using a microwave! Thank you!
Thanks Juliamusher
For sharing your great chocolate molding recipe 😋 it's amazing
My pleasure 😊
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
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.
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 .
Thank you Julia....You are the BEST!!!
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 :)
Muy lindas tus flores de chocolate.felicidades . gracias por compartir tu trabajo...
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!
thanks Julia for the storing tips
After covering with modeling chocolate is it OK to put the cake in freeze?
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
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. :)
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!
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?
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.
Thank you very much Julia, you've been most helpful indeed. I will try it out and let you know my findings.
What an Awesome tutorial! I cannot wait to try this recipe ;) All your videos are AMAZING!! huge Thank you! =D
Hmmm I kinda’ like everything about this lady... how many talented people do we have in our lives?
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'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?
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?
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?
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 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
can you suggest the brand of chocolate that should be used? does the Hersheys chocolate chips work?
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
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*
Hi ,another question. If let say you bring it to outside then get contact with sun will it melt??
Can you add Americolor 'bright white' colouring to make the white modelling chocolate whiter?
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.
Hi Julia, would the same amounts still apply when using white chocolate?
Awesome thanks so much! ⭐️⭐️⭐️⭐️⭐️ keep your plastic wrap in the freezer it makes a world of a difference!
Are you able to make a milk chocolate dough, instead of semi-sweet? Or is using the semi-sweet chocolate better?
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?
What brand of chocolates do you recomend?
Is it possible to use morsals?
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.
Thank you for this great video 👍
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
any advice on making this in humid/ hot environment? cause im living in singapore. :/
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!
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?
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.
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.
I made the chocolate dough as directed but my white chocolate dough was still very oily. I kneaded it for a good 5 minutes or until it was smooth then wrapped it in plastic and stored it in an airtight container overnight. I live in Hawaii, and I think the warmer climate may have effected the outcome but do you have any suggestions on how to save it? I have a wedding coming up and was planning on making flowers to decorate their cake. Please, please, please I need your advice!
Hi, would u mind to give like the ratio of chocolate and the corn syrup? For all white chocolate, milk chocolate and dark chocolate. Thankyou.:)
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 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?
Is there any way you can paint the modelling chocolate after it has been shaped? I want to add a few details.
Will the Dark Chocolate bloom if it is not the correct temperature?
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
I live in australia and i cant get hold of corn syrup up here in Queensland. Is there a shop that sells corn syrup in Queensland
Hi Julia, No one says anything about how to handle leftover tempered chocolate for future use. (I'm using white chocolate) . When I reuse the leftovers do I go through the tempering process again?
I was pretty sure that would be your answer but wanted to double check. Craftsy has good instructions on how to temper various types of chocolate so I'm going to follow their guidelines. Thanks.
Holy cannoli! You weren't kidding about the price of those machines. Definitely not for an amateur like me. My tempering turned out to be much easier than I anticipated. Craftsy's instructions were great!
I was dipping a small batch of gingerbread cookies so no problem with it changing consistency. I ended up pouring the leftover chocolate into my Wilton silicone melting pot. I let it cool and it was super easy to pop it out and store it. I was also thinking that pouring the chocolate into the pot and keeping it on the warm setting would steady the consistency while working with it. I'll try that next time I want to work with chocolate.
Looked for a self-regulating heating pad but couldn't find one. I think the reason I felt I had success is because I was using white chocolate. It hardened very nicely but it wasn't as shiny as dark or milk chocolate would be when tempered properly. I didn't notice any streaking, probably because it was white. For dipping, the shine didn't really matter to me. There is a small tempering machine that would be good for someone like me and it's less costly. However, I doubt I'll be doing much candy making so I won't make the investment at this point. Thanks for all your advice, Julia.
When dipping items I use a mini crock pot, it works perfectly!
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 blessings ty for the video I have a question I did this 2 one with globosa and the other with corn syrup but after they cool they crumble and I can do nothing please help ty for you help
You can't substitute glucose one for one for the corn syrup as it has less water in it; if you do, you will get a much harder dough. So that's likely your problem there. I can't say why your one with corn syrup did not work, because as you can see in the video, it works consistently for me. Though as I do mention in both the video and in the written recipe, you do need to work the dough through a pasta machine to homogenize it (and/or to knead it well) before working with it.
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.
and.... what is the best brand of food coloring to use (with chocolate) to create different colored flowers?
Love your videos Julia - thank you so much. Does the molded chocolate stay pliable or does it harden?
Fantastic :o) I don't like fondant, so will be making thus for the next cake. Xx
Hi, may i ask you what happen if you keep it in the chiller? Can you thaw it back?
what does it mean after I made the modeling chocolate, I did following the recipes and after letting it set for a day. the next morning I got it and started to work with the modeling chocolate and it had bumps. What did I do wrong
can you use light corn syrup I get friends who travel to the states to pick some up for me I have regular and dark (don't know what to use that for !) Thanks
***** its " lite " as opposed to light sorry didn't make myself clear
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?
Hello, I really like your tutorials. I had a question...can I use golden syrup for this recipe?
I'm trying to use the modeling chocolate in a mold to make a rope knot, it keeps breaking when I take it out. Its moist when I put it in, and hardens well, do you have any suggestions?
Thank you Julia!!!
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
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.
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.
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, i followed your recipe for White chocolate and It is as hard as a stone. What did I do wrong? Did I take too much of the buter out? Can I fix It?
Can u use candy melt disc for this to add color or just for white and chocolate?
Thank u so much. I mix modling chocolate and foundent the other day and it was so good.
Is the chocolate you use just ordinary chocolate or a cooking or compound chocolate?
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!
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! Will you please tell me how to color the white modeling chocolate? Thank you!
Hi Julia!
Would you be so kind as to post the recipe for creamy cholate to make flowers using a palete knife?
I wish I could, but I don't specialize in palette knife flowers. So sorry.
Dear Julia,
Nevertheless thank you so much for your reply and may God always bless you.🙌🏻
@@anamariaassisdemoraes7483 So sweet of you to say! Thank you!
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.
Do I need to refer irate it for storage?
Can I cover a cake with modeling chocolate? Thank you for your video.
how much white chocolate do i need and how much corn syrup do i need ty
hi!! if I don't have corn syrup, how can I replace it for? Thank you!!
Hi Julia, we don't get Corn syrup in South Africa. Is there anything else I can use? Love your videos! Bianca
*****
Hi I had a same problem while making white modelling chocolate..thank for this video
Most welcome 😊
will moisture in the fridge affect the modeling chocolate in any way after you mold it?
can you let the modeling chocolate set up in the fridge before using or should it just be left outside?
No ..you need to leave it in airtight container never refrigerate...
Pp
Hi honey you have a very nice kitchen and I love your voice,good tutorial
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.
Will u please let me knoe if I can do this with milk chocolate?!?????