How to make Modeling Chocolate, using REAL chocolate!
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- Опубликовано: 16 июл 2024
- Kaysie Lackey shares her recipe, tips, and tricks for making the perfect modeling chocolate! This method uses REAL chocolate to make a smooth product you can count on every time.
Ingredients:
500g White Chocolate
250g Glucose
1 Teaspoon water
Gel color (optional)
Tools:
Plastic lined sheet tray
Double boiler
Silicone spatula
www.sugarworks.com
Thanks for sharing this method sure makes the modelling chocolate much smoother. I add colour to the corn syrup before adding to chocolate worked really well.
Thank you so much! Much love from New Zealand!
great tutorial easy and concise for a newbie like myself hope to try this when the recipes posted and a huge ty for showing adding colour im in UK
ButterflyFlutterby Cakery Great to hear the tutorial helps! The ingredients and supplies list has been added to the text portion for easy reference.
I cannot tell you thank you enough for teaching this and giving the details. I've made two batches and it works awesome! Thank you!
I just must to tell you, that after trying so many recipes to make modeling white chocolate your technic is the best. Thank you for sharing.
We're so glad to hear it! Kaysie really has all the tricks up her sleeve! :D Thanks for sharing!
Yes it sure is I had very grainy modelling chocolate, used her method & so smooth. Will be making it this way now
after searching a while this is the first video I found that does not use candy melts. thank goodness as I was asked to make some for my mother this evening for a cake she wants to make in two days and I don't think I could get hold of candy melts at such short notice. Thanks for coming to the rescue. here's hoping I don't mess it up.😊
Glad we could help! And good luck with your modeling chocolate! :D
Awesome. Thank you very much!!
Yay! Thank you for sharing with us!
im going to try this :3
Thanks 😄
hello, and thank you so much for this video, i'm in the uk, can i use any chocolate? or do you recommend a brand?
Hi and thank you so much for the tutorial, which chocolate do you recommend for the UK please ?
Many thanks 😃
hi kaysie! thanks for the video!! just asking....were you able to post a list of international chocolates anywhere? thanks!!
Would it be easier to use dark chocolate to make black? If so, do you use the same amount of glucose?
Hi Kaysie! Is there a particular KIND of color you have to use to color the modeling chocolate? Thank you!
Hi! It was so hard to find a recipe with glucose, so THANK YOU for this video!
What brand of chocolate you can recommend? I'm from Finland.
And if I use paste color, when I should add it?
You're welcome! :) Kaysie has never been to Finland, so she doesn't have a preferred brand. But she says generally a cheap compound chocolate will work best. As for the coloring, Kaysie says for dark colors add the color to the glucose mixture, removing one tsp of the liquid for every tsp gel color. For other colors, add it once the chocolate is ready to be panned. Stir in until desired color is achieved and pour out onto the sheet pan.
Thanks for watching!
Hi from south africa, i love this recipe...ive made it twice now and is super easy to do...i do want to know is it normal for it to stay on the soft side, it doesnt solidify like othe r modeling choc unless i let it cool in the fridge but it does go soft again. It doesnt make it harder to work with in a way it helps with my toppers like dinos and carp, however with the S.A heat things go south really fast.....it this normal?
What if we use colours for chocolate. Seems easier plus u can get more deep colours .
After you add glucose syrup. Did you turned off the heat??
Hi I asked you about the ratio of ingredients for dark and milk chocolate you very kindly told me but you said the water added to the glucose was 75g for dark and 50g for milk chocolate is this right as I have converted that via a converter to 15 tsp and 10 tsp hope this makes sense
Hi. Luved your video!! I hate the taste of candy melts. I'm in the U.S., can u recommend a dark & semi sweet choclate, in different price ranges( would like the lowerend to practice &higher end for cakes) & give me the proportions? I'll be useing corn syrup to, should I warm it like the glucose? I'm soooo excited to try this!
Hi! Kaysie recommends Guittard for both dark and semi-sweet chocolate. It's usually not too pricey, but if you want something lower end just to practice with, she says just go with the candy melts. And yes, warm your corn syrup so it gets nice and liquidy. :)
Hi please answer :> should I use compound chocolate or not?
good..
Hi, looks amazing. What brand do you recomend. I'm from México
Kaysie says her favorite chocolate anywhere is a Mexican brand called Chocomex. Give it a try! And thanks for watching! :)
Hi kaysie, finally i found your video, i Dont have a microwave, if possible to Double boil of Glucose?
😊😊
thank you so much for you video. First video which explains by gramms , glucose,and real chocolate(not candy melt). just would like to know if this recipe will work for milk chocolate?thank you.
Hi Svetlana! Kaysie has never used milk chocolate for making modeling chocolate, so she's not sure if it would change anything. If you decide to try it, let us know how it turns out! And thanks for watching! :D
Hi, can you use golden syrup instead of glucose?
Hi when you say this can be stored for a year, would that be in a tightly sealed container in a cupboard?
Sounds like a great recipe with Glucose YAYY!!.. haven't yet tried it lol... Will this work with Whittakers chocolate? Love Whittakers chocolate.
Hi Lisa! You can use any brand of solid chocolate. Just don't use any varieties with add-ins like nuts, fillings, dried fruit, coffee beans, etc. Thanks for watching!
I like your video and can I get the ratio for the milk chocolate and dark chocolate modeling recipe? And is there some difference between using compound or covertule ?
Hi Dipu, Here are the ratios Kaysie uses:
500g Milk Chocolate, 200g glucose, 50g water
500g Dark Chocolate, 275g glucose, 75g water
And she says to use compound.
Thanks for watching!
I have tried it three Times and it did not work🤔 Is the water still boiling or just hot? Maybe the choclate was to hot?
Is it possible to use this using piping techniques? Or does it not have the right viscosity?
Hello can we use honey instead of corn or glucose
I just want to ask you if I can use Karo syrup instead glucose?.....Many thanks!!!! Congrats for such a great tutorial!
You sure can! Use this ratio, though: 454g chocolate and 115g corn syrup. (You won't need the tsp of water used in the glucose recipe) Enjoy!
Sweet Art siempre hay sitio para el postre the
@@InnovativeSugarworks
Is this ratio for the white chocolate? If using karo?
I'm not able roll the paste. Too too hard for rolling. I'm able to fold but.
Wt is quantity of glucose nd dark chocolate
I am in the US and have access to corn syrup. I would like to use guittard as you suggested but would my ratios of corn syrup be the same as candy melts or what would it be for milk, semi sweet and bittersweet chocolate?
Hi Nancy! Use this recipe, but change the glucose to corn syrup (same amount) and omit the water. Kaysie always uses white chocolate (so it can colored or easily painted on), so she's not sure if the different types of chocolate will need different ratios. She recommends making a small test batch using the ratios in this recipe and seeing how it turns out. If it's not quite right you can tinker with the ratio until it suits your needs. :)
I hope that was helpful! Thanks for watching!
I'm in SA, please can you specify what brand of chocolate was used?
Real chocolate is mostly those made with veg oils so she probably used chocex or one of those large 500g slabs you get in the baking shops. It should work with any real chocolate.
hi there.
what make of chocolate did you use.
I am in SA
I used Chocex and that seems to go the same consistency you just need to mix the fat back in once it comes out.
Hi thanks for this tutorial, now my question to Kaysie is,which chocolate to use in The Netherlands? I know that she was here some time ago (missed it, such a bummer,but next time I'll be at the front row hahaha) Back to the chocolate brand...I just started a year ago with MC (my shop 6yrs now) and tired of using the prepacked MC. I tried a few times with Callebaut (best chocolate to every pattisier ever.....just not for MC😕) So I love to hear from you wich brand to use?Thanks in advance and a bakers high 5😉 Love Tamara👍👉❤👈
Hi Tamara! Kaysie recommends a brand of chocolate called Chocovic. Also, she'll be back in the Netherlands in June teaching a class at The Little Cake Shop. :)
More info here: www.sugarworks.com/pages/classes-with-kaysie-lackey
Hi! can you suggest how to color the chocolate if i need a pure white color? since white chocolate it self isn't pure white, how do i get it to a perfect wedding white color? thank you!
Hi Nadia, Kaysie says you can use white powder color or gel color, but she warns it will be an opaque white. Thanks for watching, and we hope this helps!
hello i have one question can I cover all the cake with this like I do with "mazapan"? thank you
Hi Gin! Yes, you can cover your cake in this just like with marzipan. Thanks for watching!
Hi, I tried with cacao barry white chocolate. I was able to get the oil back into the chocolate and achieve a smooth consistency. I tried to use it a couple of hours after it cooled down and a lot of oil separated while I was kneading it. Is it normal?
Hi Audrey! Yes, this is normal for cacao barry. Kaysie says that cacao barry has too much cocoa fat to make a good modeling chocolate; it will always be soft and oily. She says to look for a chocolate with 20% or less cocoa fat. (cacao barry white chocolate has 28%). She also reports that "Using crappy, cheap chocolate is always better." ;)
I hope that helps! And thanks for watching!
Hi there, I am in Australia and I have got light corn syrup can you tell me the ratio of white chocolate to corn syrup? and what is the best brand of Chocolate to use?
Thanks Mandie
Hi Mandie, the ratio is 454g chocolate to 115g corn syrup. Kaysie recommends Nestle Snowcap chocolate. :) Thanks for watching!
hi Kaysie, I made this today (half of the recipe) and I'm not sure what ive done wrong but I left it wrapped up for about an hour and decided to break a bit off to see how well it worked. within about 10 seconds of kneeding in my hand all the cocoa butter came out and its a total mess. it does seem quite soft still and its not hard at all. does it need longer to set or was my glucose mix too hot maybe? is there any way to rescue it? thanks xx
Hi Claire, what kind of chocolate did you use?
+Innovative Sugarworks hiya, i used some cheap white supermarket own brand chocolate. the texture is better now but its quite soft and i can pull a piece off nit break it lol xx
Hi Claire, Kaysie says that you shouldn't use white chocolate chips because the fat structure is different because they're intended to not really "melt" in your cookies, but keep their chip form. What country are you in? We might have a recommendation for a better chocolate. She also adds that using glucose instead of corn syrup will give you a slightly chewier, less brittle modeling chocolate.
Oh my word I could kiss your feet for this! I'm in SA and always use Real chocolate and can never quite nail down how much glucose to chocolate I need to use! Do you warm your glucose prior to adding it in.Thank you thank you thank you Kaysie!
Thanks for the reply I tried your method but the chocolate seized after a few mixes It was a gooey mess Where did I go wrong
What type of chocolate did you use and what type of glucose? Thanks!
Hi can you tell me where I can find the list of chocolate you talked about in your video? Im in the UK.
Hi Elle! The list compilation was a project that sort of got away from us. :( But! I asked Kaysie what chocolate she would recommend in the UK and she says Lidl brand chocolate works really well! I hope that helps. And thanks for watching! :)
I've just used Asda's own brand white chocolate. It comes together really well using this technique. However, it gets oily once you start working with it. I'm going to try kneading this batch and get rid of as much of that fat out as possible, let it set again then re-work it to see if that helps. Otherwise, the ratio of white choc to Glucose syrup is perfect!
Hi there.
I'm from Australia and was wondering how do I go about colouring it to make it gray? As I got told it will not turn out due to the white chocolate being a bite to the cream colour side.
Hi Elsa, Kaysie recommends using black coloring. She says the purple in the black will balance out the cream color of the chocolate and you'll get a nice neutral elephant grey. :)
Thanks for watching!
Thank you so much
why did my modling chocolate not set
I was searching a lot for glucose modelling chocolate. Finally got now. I used 340gms of white compound and 1/3 cup of glucose. Freezed it for 2 hours. Before kneading left it on counter top for 2 hours. But all was crumbly just not able to knead. After your watching your video I'm guessing I must be wrong with the measurements.
Am I correct?
Is there any way to save my crumbly chocolate? Or I have to just throw in garbage :((
Hi Tarika! If your chocolate is crumbly it most likely means there's not enough glucose. The glucose content should be half the weight of the chocolate. We'd recommend weighing it because cups aren't always an accurate weight gauge. You also shouldn't need to freeze it. Letting it firm up at room temperature should be fine. You might be able to salvage your crumbly chocolate by melting it again and adding more glucose, but I would probably start fresh. I hope this was helpful!
Innovative Sugarworks .. did according to your measurements shown in the video. This time I didn't go with cup measurements. I weighed chocolate compound and glucose. But it's too stretchy. Too hard to knead.
Hi Tarika, modeling chocolate made with glucose will tend to be stretchier than MC made with corn syrup. It's hard to know what too stretchy might mean without seeing it. But if you want to send us a video we can try to troubleshoot a little more. You can email it to info@sugarworks.com
I'm in US. ..would any chocolate work with this method...did u say shelf life is 1 yr
Hi Ana! Kaysie's preferred brand of chocolate to use in the US is Guittard Gourmet White Chocolate: www.worldwidechocolate.com/gt-252-1kgbag.html
And yes, if stored in an airtight container your modeling chocolate should have a shelf life of one year.
Thanks for watching! :)
Hi if I want to make modeling chocolate with dark or milk chocolate are the ingredient quantities the same thanks in advance
Hi Lynette, that's an excellent question! The ratios will be different depending on the type of chocolate you're using. Here are the ratios of glucose and water assuming you're using 500g of chocolate- Dark Chocolate: 275g glucose and 75 g water, Milk Chocolate: 200g glucose and 50g water.
Thanks for watching!
Innovative Sugarworks thanks so much for the fast reply I really to appreciate it
You're very welcome!
Can candy like Hershey's be used?
Hi Alicia! Unfortunately the milk content in candy like Hersey's means it won't work well. Thanks for watching!
I am in South Africa please let me know what brand of chocolate was used
HI there! Kaysie has never been to South Africa, so she doesn't have a preferred brand. But she says generally a cheap compound chocolate will work best. I hope this helps!
Looks like she's using chockex. I use it for modeling chocolate and it's really good. I mix half my modelling chocolate with regular fondant and its magic to work with!
Hi, if I want to make 4lb of white chocolate how much syrup would I need. Thank you
Hi Almar, do you want to end up with 4lbs of modeling chocolate, or are you starting with 4lbs of white chocolate?
I have 4lb of white chocolate to start.
I actually try yesterday 1000g of white chocolate and 500g of syrup. Everything looked fine, let it cool and wrapped it. But this morning it still soft.
Then you'll want 900g of glucose.
2lb
How many pounds of modeling chocolate does this recipe make?
Hi Deana! This makes about a pound and a half of modeling chocolate. Thanks for watching!
Thank you so much for that I really enjoy this recipe however I usually work with measurements of cops have cups and teaspoons tablespoons that kind of measuring is a possible you can give me the recipe with those kind of measurements cups and have cups