How to Make and Use Modeling Chocolate

www.winbeckler.com/modeling-c... for supplies used in video.
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Cake Decorating: How to Make & Use Modeling Chocolate

[@sarah0rose]

...for every 1 pound of chocolate... 1/2 cup of syrup. Thank you for that. Everyone else has Oz/grams/lbs & oz... its so frustrating. Thank you for simplifying it. GREAT RECIPE.

[@CakeSuppliesPlus]

For colored modeling chocolate, either use colored candy or color melted candy with paste/gel/oil-based colors (not liquid colors). Yes, other brands of candy coating will work--they all produce a little different modeling chocolate depending on their fat content, etc.

[@CakeSuppliesPlus]

Yes, that's what it should do. Being pliable when warm (when modeling) and firm when cool (finished modeling) are the benefits of modeling chocolate. It lets you model with it and then holds its shape when cool.

[@CakeSuppliesPlus]

Hi, Modeling chocolate reacts like chocolate. It melts in heat and firms quickly when cooled. Decorators love that it's soft and pliable (easy to form and model) when they're working with it, but firms up quickly when chilled. It remains firm until it gets warm again. Humidity is not necessarily a problem, but it getting too hot is often the issue.

[@CakeSuppliesPlus]

Yes, you just use a rolling pin when it's pliable. You may need to use cornstarch or spray with vegetable oil spray to keep it from sticking to the rolling pin.

[@CakeSuppliesPlus]

Yes, you can. You can experiment with different percentages of each until you find which works and taste best for you.

[@claudettebaker1843]

I have learn a lot by watching these videos thanks

[@CakeSuppliesPlus]

You can use it to cover a cake. When it's rolled thin, it cools quickly and gets firm so you have to work rather quickly when covering a cake.

[@silverteacakes]

Great! Thanks for the info and the quick response. Have a great day!

[@pimpjuice2damaxx]

best modeling chocolate ever!!!!

[@olgagallardo4084]

Gracias por tu explicación Mariana. Un saludo.

[@Cakeladyd]

Marsha, I am making a fire truck from Crispy treats, would you use 100 % Modeling Chocolate, or a 50/50 mix with fondant ? Love you guys, I remember very well meeting your husband at McCalls in Toronto years ago at a colour workshop, at the beginning of my cake decorating journey, simply amazing you both are !!!

[@CakeSuppliesPlus]

1 pound candy and 1/2 cup clear corn syrup 1 libra de caramelo y 1/2 taza de jarabe de maíz claro

[@CakeSuppliesPlus]

For each 115g of candy, you want to use about 2 tbsp of corn syrup. Also, you may be stirring your mixture too long--that breaks down the modeling chocolate.

[@jasminebombeo3209]

hello...if you dont have corn syrup can you use the home made one?

[@CakeSuppliesPlus]

El líquido claro es el jarabe de maíz claro (a veces también llamado jarabe de maíz blanco).

[@CakeSuppliesPlus]

If you mean black candy coating, yes. You can also make it with dark chocolate.

[@olgagallardo4084]

gracias por responder tan rapido. Espero vuestro proximo video . Un saludo.

[@Folkette]

Great video. Thanks for sharing x

[@CakeSuppliesPlus]

Glucose can be used--not sure the exact amount because the viscosity varies , but close to the amount of corn syrup mentioned in the video.

[@29greta]

thank u very much for the great video, can u please tell me why mine always break into pieces its not pliable i cant even roll it is it because of corn syrup? i used 1 1/2 tbsp for a 130g choco

[@kristinefaraidon7038]

Yes. Its actually glucose syrup in uk no have corn syrup I heard its same as corn one. Thanks. You are helping a lot.

[@CakeSuppliesPlus]

Another possibility may be that your chocolate got too warm when heating (overheating will seize chocolate). Or if your glucose is very thick (which corn syrup is not), you might try adding a teaspoon of water to it before adding it to the chocolate--mix water in glucose completely before adding glucose to warm chocolate.

[@CakeSuppliesPlus]

En realidad, no lo refrigere durante la noche - sólo la temperatura ambiente. Sería mucho más difícil de amasar si estaba refrigerado.

[@25arlena]

Thanks for the idea!!!

[@ginettecourchesne8225]

thank you for the video

[@CakeSuppliesPlus]

Yes, but you may need to adjust the quantity by trial and error.

[@silverteacakes]

How do you color the modeling chocolate? Will the Wilton candy melts work? Thanks for sharing the video. It was very helpful.

[@CakeSuppliesPlus]

If the modeling chocolate is not too thick and heavy and is attached well (with piping gel, etc.), it should be fine. It would be no heavier than fondant.

[@CakeSuppliesPlus]

If you're absolutely sure you did not overmix (this is usually the reason for being "super greasy"), you can try a different brand of candy/chocolate.

[@CakeSuppliesPlus]

If you have access to glucose, that will work also--any clear syrup should work.

[@CakeSuppliesPlus]

You might try lowering the power setting. The only things that will burn it is too high of heat or cooking too long.

[@CakeSuppliesPlus]

It could be mixed too much or is too warm. When mixed too much the fat separates. When it's too warm it stays soft.

[@kvee4229]

Mornin, I have a giant cupcake cake mold that I'm going to make a cake in and I was wondering if the modeling chocolate would hold up if I cover the bottom part of the cupcake (the paper liner looking part) and not fall/collapse?

[@BLUEJAYCONSTRUCTION]

Ok, thank you!

[@uadoremej]

Cool! Thanks

[@bcgylling]

Thanks for this tutorial! My modeling chocolate always s separated on me...now I know why!

[@CakeSuppliesPlus]

No, just room temp on the counter.

[@irene_said]

Do you think modeling chocolate would work for petit fours? instead of icing? what would you recommend?

[@silvijakrznaric4972]

Thank you for this tutorial.I don`t have a corn syrup but i would try this with liquid glucose.You mention that I could add a little bit of water in glucose.Do I need to reduce quantity of glucose for that quantity of water?Thank you.

[@CakeSuppliesPlus]

You would use the measurement of the diluted glucose in place of the corn syrup.

[@CakeSuppliesPlus]

Not sure--the chips are measured by weight instead of cups.

[@CakeSuppliesPlus]

Yes, stirring too much separates the fat.

[@SilverBralia2]

Yeeeiii thanks for the tutorial!;)

[@MsClarika]

Hi, how long can you store modeling chocolate?

[@CakeSuppliesPlus]

Unfortunately, we do not know of any way to "fix" overmixed modeling chocolate. But let us know how adding more chocolate worked.

[@SHER7067]

Thank you so much for this video. 1) Could I use colored candy melts? That way there would be no need to add color to the mix? 2) Could I roll the modeling chocolate out like fondant and cover a cake like fondant? And if so would it hold up like fondant?

[@CakeSuppliesPlus]

+Designs By Sher Hi, Yes, you can use pre-colored candy coating. You can roll out modeling chocolate like fondant but it does cool when rolled thin and begins to firm up so you would need to work very quickly to cover a cake while it is still pliable. It holds up very well except in warm temperatures.

[@SHER7067]

OK Thank you so much!! :)

[@rubyslippersparkle22]

Can you mix modeling chocolate with fondant to cover a cake? I'm thinking it might make the fondant taste better.

[@CakeSuppliesPlus]

It lasts quite a long time--as long as the candy is good.

[@nicolejefferson5411]

I tried makin some yesterday and the chocolate after I laid it on the plastic wrap had greese build up after it sat a while. Did I stir it to much?

[@rekhamandot4084]

Can we mold d dark chocolate d same way? Good video.Thanks .

[@CakeSuppliesPlus]

Yes. Depending on the fat content of various flavors/brands of candy/chocolate, sometimes the corn syrup amount needs to be adjusted slightly.

[@xaleysan]

Hi, when do we use this and not fondant? Is this more like gumpaste (hardens quicker than fondant). Since it is chocolate, can this withstand humidity. I live in a tropical place and our humidity 90-100 percent all year round. Thanks!

[@CakeSuppliesPlus]

It probably would work, but it would not taste very good since bakers chocolate is not sweet.

[@olgagallardo4084]

me gusta muchísimo las cosas que haceis, soy una gran seguidora vuestra. querria saber por favor si hay alguna forma de saber en español la explicación del video y que es el liquido blanco que añadís al chocolate. Os lo agradecería enormemente. Un saludo.

[@bereniceperez2647]

Glucosa o miel Karo

[@katluver09]

I have a question after the chocolate is pliable; how do I make it thin again? Can I just use a rolling pin? I need to make calla lilies, and I mother hates, hates fondant; so, I thought about using the chocolate. Except no video shows how/if you can re thin the chocolate back out. So if you could just tell if I can use a rolling pin, then that would be helpful. Thanks you.

[@Pseudochick01]

Thanks!

[@123anniexoxofish]

To answer your question Kristen n. use cake food coloring

[@nicolejefferson5411]

I made a new batch and it didn't have the greasy build up like my other batch's. now when I try to work with it my hands start to get oil on them, is that ok or did I mess up again? thanks for the help

[@kristinefaraidon7038]

Hi. When should I can colour the modelling chocolate. ?

[@croberson785]

At what point do you add the coloring? I think adding it to the mixture caused me to over stir. Should I wait to kneed it in after its cooled?

[@CakeSuppliesPlus]

You do not need to evenly mix the color during the mixing stage. It can be made even in the kneading stage.

[@aminathblossom5564]

im confused...is that white cooking chocolate or candy melts?? which one is best??...thnx for the video

[@flyingattreexlevel]

I don't think I overmixed, it pulled away from the bowl like it does in the videos I have watched. I tried melting it down and adding a bit more chocolate... I hope this works.

[@0427bere]

Hiw long will it last? How do you store it? Thanks

[@destinysmith3]

Could you use dark corn syrup?????

[@katluver09]

Oh Okay! Thank you so much XD

[@1KnOcKoUt5]

Is it possible for them to melt? I usually bake a day before pick-up and have the cakes ready in their boxes.. If I make modeling chocolate figures, will I have to keep it refrigerated?

[@CakeSuppliesPlus]

Modeling chocolate will melt if it gets too warm. Room temperature (climate-controlled room temp--not warm room temp) is usually fine though.

[@1KnOcKoUt5]

Oh, thank you for the quick response! :)

[@desdemona77dracul]

Will this harden? So that i can make figurines that I usually make out of chocolate?

[@CakeSuppliesPlus]

Yes, it firms up when it cools. It is not quite as firm as 100% chocolate but is firm enough to hold it's shape. And it's pliable consistency before hardening makes modeling much easier.

[@hang03]

can we use this as fondant?

[@adikimbarak5054]

Can I do it with dark chocolate? And when cooling over night - in the freezer or not..?

[@CakeSuppliesPlus]

***** Yes, dark chocolate works well. Cool at room temp.

[@hang03]

Thx! :D

[@aunuskalerm9071]

Hi i made my modeling chocolate and it set for 10 hours but when i took it out it was to sticky and all the chocolate came off on my hands. i think i used to little corn syrup. Is there any way i can still save it? Thanks

[@dIxIklo85]

thanks!

[@shehrzads6831]

If the chocolate chips are in a measuring cup how many cups would it be and with the corn syrup

[@thies1984]

My modeling chocolate is still soft after cooling 24hrs. I set it on my counter over night and its too soft to mold with can you tell me what I might have done wrong or should I give it more time to set or would putting it in the fridge help or not?

[@CakeSuppliesPlus]

Unless you're in a very warm room, the modeling chocolate should be firm after sitting overnight. It could be the candy or chocolate you're using needs a different ratio of corn syrup. Try using just 1/3 c. of corn syrup.

[@dIxIklo85]

I need help! I try to make modelling chocolate with a homemade glucose because I can't get cornsyrup or glucose!, I just cooked glucosepowder with a bit water for a syrup consistency. Then I used 3/4 cup of this mixture on 400gr of milk chocolate...but it doesn't work....it won't become pliable, it won't become a plate...it's just like...very thick, sticky chocolate....also after a whole night in the freezer!

[@HannasNails]

Do i have to use CORN syrup? Or can i use syrup only? I cant find it here in Sweden ....

[@kristinefaraidon7038]

Thanks. But that crumbling happens when it's been kneed. Chocolate was 26,5 g fat per 100grams milk chocolate. What should I do next time when I try to make? Really want to get it right before my sons birthday. Thanks

[@CakeSuppliesPlus]

Are you using 1/2 cup corn syrup per each pound of candy?

[@miriamsevenich8943]

What can I do. I mad it but it get's to soft the Minute i take it out of the refrigerator and there is to many oil getting out of it

[@fitmeeka]

can you use bakers chocolate?

[@Glucosa91]

what can I use instead of corn syrup??? and what amount

[@CakeSuppliesPlus]

Just the website.

[@olgagallardo4084]

Perdón, no quisiera molestar mucho pero podrías decirme qué cantidad tendría que poner. Muchas gracias.

[@AlexJuanAndFamily]

I used candy melts but the chocolate feels to soft n greasy, it doesn't break it just feels way too soft. Is there anything I can do to make it harder?

[@flyingattreexlevel]

Mine turned out SUPER greasy and sticky even though I -know- I didn't overmix. What happened and how can I fix this?

[@mikebarry417]

Can I use modeling chocolate figurines on top of pastry pride without it getting slimmy?

[@CakeSuppliesPlus]

Not sure, you can give it a try. It does have sugar in it and Pastry Pride is moist so the modeling chocolate may get somewhat sticky..

[@kristinefaraidon7038]

Hello. I don't know what mistake I making my modelling chocolate when I kneed its gets kinda dry. Can you please tell me what is wrong?thanks

[@CakeSuppliesPlus]

Kristine, It will be firm and crumbly until you warm it up by kneading it. If it's still dry then, perhaps the chocolate/candy you're using has a low fat content--if so, try using one with a higher fat content.

[@silvanapacheco2681]

can I use glucose instead of corn syrup??

[@cynthiasantos2076]

So cute

[@123anniexoxofish]

Can u use a rolling pin in the 1 to 2 hour things

[@CakeSuppliesPlus]

Yes, but you would need plastic wrap on top before using the rolling pin, otherwise it would stick to the rolling pin. (We answered Kristine's question about coloring the modeling chocolate but had to do it directly on her channel since the reply button does not appear for her question.)

[@cmllmndz7558]

Hi! Can this stand into hot weather like in the philippines?

[@tanahiryfranceschi7606]

cmll mndz no. It’s chocolate so it will melt.

[@Szissszy]

What should I do if my modeling chocolate is crambling? :(

[@uadoremej]

can you use this for covering a cake?

[@CakeSuppliesPlus]

It can be but since it gets firm quickly as it cools, it's used more often for panels on square cakes to get sharp corners.

[@29greta]

thank you very much for replying I had a pound of white choco wasted for doing it the wrong way

[@mavxlaniog4725]

can i use this to make ny tiara for my cake topper

[@CakeSuppliesPlus]

Yes, it could be used for a tiara cake topper.

[@tutujohnson9114]

What does it mean when its all liquidly and won't slick together?

[@CakeSuppliesPlus]

It means that it was either stirred too much or was too warm.

[@shehrzads6831]

ok thankyou

[@abdullahnadeem7501]

how can we make corn syrup at home

[@kristinefaraidon7038]

Should I put more syrup?

[@CakeSuppliesPlus]

You should be using 1/2 cup corn syrup per one pound of candy.

[@veronicaalmaguer1916]

OKAY, THANK YOU..

[@destinysmith3]

Can you use dark corn syrup? instead of light?

[@CakeSuppliesPlus]

+destiny smith Any corn syrup should work, but if you're making colored modeling chocolate, dark corn syrup would affect the final color.

[@CakeSuppliesPlus]

+CakeSuppliesPlus Also white modeling chocolate would be affected by using dark corn syrup.

[@veronicaalmaguer1916]

CAN YOU FROST A CAKE WITH THIS? AS YOU WOULD WITH FONDANT.

[@CakeSuppliesPlus]

+Veronica Almaguer It can be done; but because it gets firm when it is cool (and cools quickly when rolled thin), covering a cake it not its best use. It's used more for modeling or apply textures.

[@YourLife2Live]

Could I use Toll House Semi Sweet or Milk Chocolate Chips?

[@CakeSuppliesPlus]

You can give them a try and see how they work for you.

[@evelynfigueroa2097]

What can i do if my mc us very crumbling like crumbles apart

[@CakeSuppliesPlus]

Evelin Figeroa MC often crumbles before it is kneaded enough. It may be just fine if you continue to knead it. But if after the required kneading, there may be other issues. Here's a great article on trouble-shooting MC problems. www.craftsy.com/blog/2013/12/using-modeling-chocolate/