How to Make Modeling Chocolate (with Recipes)
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- Опубликовано: 4 окт 2013
- Not a fondant fan? Well then, you're in the right place! Here, I show two simple one-bowl recipes for making semisweet and white modeling chocolate (aka chocolate dough). Chocolate dough is a a very tasty, Tootsie Roll-like medium for cake and cookie embellishments such as flowers, ribbons, and bows.
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RELATED LINKS:
Semisweet Modeling Chocolate tutorial: www.juliausher.com/semisweet_...
White Modeling Chocolate tutorial: www.juliausher.com/white_mode...
How to Make Ribbon Decorations video: • How to Make Ribbon Dec...
NOTES ABOUT CHOCOLATE:
This recipe was formulated for use with real chocolate. I prefer to use high-grade chocolate brands, such as Valrhona, Callebaut, or Guittard, for optimal chocolate flavor. Candy melts or coating or compound chocolates (that have palm or other oil substitutes for the cocoa butter in real chocolate) can be used as well, but they will set much more quickly (typically in 2 to 3 hours) and firmly. I do not knead any oil out of the dough when working with candy melts (as I sometimes do in working with real white chocolate). Instead, I just mix the dough per this recipe, let it sit for 1 to 2 hours, and then work it through a pasta machine's finest setting to get it perfectly smooth before allowing it to fully set.
NOTES ABOUT COLORING WHITE MODELING CHOCOLATE:
I usually add oil-based (aka "candy") coloring to the melted chocolate; then stir in the corn syrup as directed in the recipe. Do not use water-based coloring, as it can overly seize the chocolate. You can also knead in coloring after the dough has set, but this approach takes more time - and is harder work!
CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, www.incompetech.com
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Хобби
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.
Excellent recipe and wonderful instructions. Thank you Julia.. Namaste. 💚💜
Thank you Julia....You are the BEST!!!
i just love how you teach your tutorials very descriptive
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!!!
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
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 :)
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 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.
Muy lindas tus flores de chocolate.felicidades . gracias por compartir tu trabajo...
Thanks Juliamusher
For sharing your great chocolate molding recipe 😋 it's amazing
My pleasure 😊
What an Awesome tutorial! I cannot wait to try this recipe ;) All your videos are AMAZING!! huge Thank you! =D
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!
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 😊
Thank you for this great video 👍
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
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
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.
*****
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 Julia 😀
Awesome thanks so much! ⭐️⭐️⭐️⭐️⭐️ keep your plastic wrap in the freezer it makes a world of a difference!
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!
digging your the style!
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!!
This is very helpful
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. :)
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?
Fantastic :o) I don't like fondant, so will be making thus for the next cake. Xx
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!
Chef great job
Thanks!
thank you
thank u so much
Adorei o seu video parabéns
Thank you Mam
it is wow 😍😍
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
Hi I had a same problem while making white modelling chocolate..thank for this video
Most welcome 😊
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 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?
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.
Hello, I really like your tutorials. I had a question...can I use golden syrup for this recipe?
Love your videos Julia - thank you so much. Does the molded chocolate stay pliable or does it harden?
Hi honey you have a very nice kitchen and I love your voice,good tutorial
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?
that are good
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!
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?
'Hi I'm back' sound like a something a creepy person says in a nightmare lol
Can I use the precolored Wilton candy melts for this?
thank u mam
hi!! if I don't have corn syrup, how can I replace it for? Thank you!!
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.
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 ?
After covering with modeling chocolate is it OK to put the cake in freeze?
Wow super
Thanks!
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'm doing your recipe to make chocolate swirls on a cake , will it dry hard ? I'm afraid it will get soft or melt... any advice!?
Can you add Americolor 'bright white' colouring to make the white modelling chocolate whiter?
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?
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, 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!
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 ,another question. If let say you bring it to outside then get contact with sun will it melt??
can you suggest the brand of chocolate that should be used? does the Hersheys chocolate chips work?
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..:)
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
Do I need to refer irate it for storage?
How do you color white chocolate dough?
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
which syrup u added mam
is it possible to color the white dough?
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.
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 I cover a cake with modeling chocolate? Thank you for your video.
Will the Dark Chocolate bloom if it is not the correct temperature?
any advice on making this in humid/ hot environment? cause im living in singapore. :/
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.
What brand of chocolates do you recomend?
Is it possible to use morsals?
Hi Julia, would the same amounts still apply when using 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
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!
Is there any way you can paint the modelling chocolate after it has been shaped? I want to add a few details.
Are you able to make a milk chocolate dough, instead of semi-sweet? Or is using the semi-sweet chocolate better?
Hi, may i ask you what happen if you keep it in the chiller? Can you thaw it back?
how much white chocolate do i need and how much corn syrup do i need ty
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:) 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?
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?
and.... what is the best brand of food coloring to use (with chocolate) to create different colored flowers?
can you do it milk chocolate ?
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
good
Thanks so much!
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
Is it possible to use chocolate melting wafers? Thank you for your tutorials! I have learned so much from you. :)
Julia M Usher Yes, I did. Thank you for responding! I'll check those off the list. :)