White Modelling Chocolate / Candy Clay and Methods of Colouring

I am Gayathri Kumar and I blog at gayathriscookspot.com
In this channel I would like to share with you my passion for eggless baking and cake decoration. If you have any cake or technique you want to see in this channel, please comment below and I will make sure to make a video of it in the future.
You can buy my eBook Delicious Eggless Cakes on Amazon:
www.amazon.com/dp/B018C8TQCO
www.amazon.in/dp/B018C8TQCO
I usually write about my experience about making the cake in my blog along with printable recipes. So visit my blog for some interesting facts, tips and tricks on making this candy clay - gayathriscookspot.com/2016/11/...
Let us now see how to make white modelling chocolate.
I have used 200 gm of white compound chocolate and 100 gm of liquid glucose. It is better to weigh your ingredients rather than using a cup.
First chop your room temperature white chocolate.
Take it in a bowl and melt it wither on MW or on a double boiler until the chocolate is smooth without any lumps. Use low heat as white chocolate is so sensitive and may sieze on high heat.
Heat the liquid glucose / corn syrup until warm.
Add it to the melted chocolate and with the help of a spatula, gently mix it.
Make sure that the glucose is totally incorporated in the chocolate before the mixture begins to thicken.
Once the mixture is thick, stop mixing immediately. Overmixing will cause the oils in the chocolate to ooze out.
Place the chocolate in a cling film, wrap it up and set it aside for one hour.
By the end of one hour, the chocolate will be hard at the sides and a little soft at the centre.
Remove the cling film and press the chocolate together with your fingers. Do not knead it vigorously.
Once the chocolate comes together as a soft and smooth dough, wrap it again in two layers of cling wrap and store in an air tight box for 24 hours.
After 24 hours, the clay would be stiff and if you break it it will break into an uneven block. DO not panic. Just press it together to form a soft ball. Again do not knead it too much.
At this point you can use the chocolate for any decorations or for covering the cake.
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[@Chazlid]

incredible video thanks!

[@gayathrimuthukumar6220]

Hi! Will try it again and thanks for the quick reply.your reply helps me to try your recepie more faster.

[@shwetaawasthi]

Mam what is the quantity of glucose and corn syrup

[@fatemajesmin6559]

Thnx for your recipe.

[@ashishpandey6795]

Thanku for all yammu recipe

[@AshrafAnsari-ll8he]

Thanks for granting us the trick

[@mustakimmustu4519]

Ashraf Ansari .

[@muffcuddles]

Hello maam! I tried out your recipe and it came out really well. After keeping it for sometime , my chocolate clay has become dry and crumbly. Can you please advice ?

[@dbaby1051]

Thanks so much!!!

[@thevideosofgunjanchetry3010]

I very like it

[@advharinishreni]

Awesome video. cute daughter asking " enna seireenga?"

[@wendyguinto2902]

I really like the white chocolate 🍫 Oh

[@cutiepie-cc4lk]

Thank you,Plz can u share the recipes of making colorful mirror glaze at home in bakery style

[@zeem1030]

thnx 4 reply i m waiting for your next video. ... please make a video for chocolate garnishes using morde chocolate byeee

[@jeannetebanis6093]

Hi. i tried this recipe it's really nice. Thank you for sharing.. How do I store it and how many days can it be stored? If I make figures from them how can I store them? Please help.. thanks

[@faridafoodz007]

Thanks..mam...❤❤❤❤❤❤❤❤❤❤❤🌷🌿🥰

[@sheshusandeep2055]

thanks mam

[@Sajshrungarjewellery]

if cling wrap not available because of ban on plastic what should use ?

[@rockingrakshanszone3723]

hi. could you please give us the details about how many days it can be stored and whether it need to be stored refregirated or in an air tight box?

[@anushreesharma3308]

can I use any other colour to colour modelling chocolate Instead of gel colours?

[@zazby1]

this is great... thank you for sharing... what do you suggest fondant or chocolate clay on whipping cream

[@gayathriraanicookspot]

You can't use both of them for covering whipped cream cakes, but you can add accents made from both chocolate clay and fondant to decorate the cream cakes.

[@zazby1]

Gayathri's thank you

[@rajikaur4554]

can i use this to cover my cakes.... because in my town fondant is not available ... plzzz reply me at the earliest😊

[@darshanavyas4305]

Hello Mam , I m using modeling chocolate for my cakes as per your recipe and it's really work well. Thank you for nice recipe. Can we use edible print out on this modeling chocolate? How

[@vidhisahni4376]

Did you try using edible print?

[@hetalgala1080]

Agar chocolate mold ek baar set hone k baad zyada soft ho jaye toh glucose add kar sakte hai ?

[@rishigupta7348]

Ma'am liquid glucose n corn syrup both r different ingredients but both function the same

[@ameerasulaiman8607]

Hi mam Can we use dark corn syrup ?

[@rizwan1994]

Hi Api, 100 gm white chocolate + ? ( table spoon) glucoses / corn syrups.

[@Mahrukhfamilyvlog]

Mam mare modeling chocolate theek nhi bn rhe chocolate blkul dry ho rhe ha rest k bad please reply

[@ashishpandey6795]

Plz give fondant recipe

[@JyotiSharma-kk3ic]

Hi.. mam thanks for sharing this recipe and I want to know that how long we can keep this chocolate

[@gayathriraanicookspot]

This stays good even for a year if stored properly. Cling wrap it and store in an airtight box in a cool place. No need to refrigerate.

[@anshunamita8934]

Is liquid glucose and neutral gel one n the same?

[@varshadhodi4910]

mam please show how to make flower using this paste thank u 😊

[@gayathriraanicookspot]

Will show it in my next video.

[@Minuz_cakes]

How many days we can store it?And how to store it dear?

[@nanditav]

how long we store it in cling film??

[@farhaiqbal5511]

How much proportion of white chocolate and liquid gulocose

[@darshanavyas4305]

How long can we keep this modeling chocolate?

[@mukeshkhandelwal2231]

Plz share the recipe of liquid glucose

[@samreenpathan4265]

Can I use homemade corn syrup?

[@nanditav]

thanks for the video.... how long can we store?

[@gayathriraanicookspot]

You can keep it for months if placed in a good airtight box.

[@vaisukumari6876]

Mem 200 gm chocolate & 100 gm glucose he to fir corn syrup kitna Lena he. ? Please reply mem

[@dilipchhabaria8357]

Teach liquid glucose or corn syrup. .

[@parveenmehta9191]

Hi Gayathri thanks for this wonderful recipe, can u please share the Liquid Glucose recipe? If u r purchasing from somewhere please share the brand name. Thanks please reply soon

[@gayathriraanicookspot]

I buy it from the whole sale bakery store at my place. I am not sure how good homemade glucose will be.

[@susantartaglia6586]

Hi Gayathri, could you please tell me the proper way for storing candy clay, and how long it lasts after making it?

[@gayathriraanicookspot]

Wrap it up in two or three layers of cling film, place it in an airtight box and store it at room temperature.

[@thivyasam71]

can we use light corn syrup instead of liquid glucose? if yes same amount ?

[@gayathriraanicookspot]

Yes, you can use. Use the same amount as glucose..

[@devasmagicoven5882]

Hello Gayathri ma'am can we heat the glucose directly in a pan?

[@gayathriraanicookspot]

No, use a double boiler or mw

[@zeem1030]

thnx a lot dear ..... yesterday i made one cake n white chocolate flowers for decorating but it was difficult to melt white chocolate it started burning on slow 10 second gaps also... i added vegetable oil for liquid consistancy what can be reason of difficulty in melting white chocolate. ... one more thing last time when I made white moulding chocolate i added 1 tsp water to liquid glucose and after warming I added colour to it and mixed in chocolate to gain colour in chocolate byee thnx

[@gayathriraanicookspot]

White chocolate is very sensitive to heat, and it takes lots of time time to melt. Keep on heating on medium power for 15 seconds and stir in between until it melts.

[@devasmagicoven5882]

Ma'am, I think I have over mixed the modelling chocolate it's looking fibrous or grainy can it be fixed or used in any other way,😓 I don't want to waste the chocolate and corn syrup

[@gayathriraanicookspot]

You can add more glucose and let it rest for 24 hours before kneading.

[@mrsvaibhavivaidya]

We have to keep for 24 hours in airtight box on counter or in cupboard or fridge..... can u tell the measures of corn syrup and chocolate

[@gayathriraanicookspot]

Please check the description box below. I have given the recipe with measurements. You can just keep the box at room temperature. No need to refrigerate.

[@anushreesharma3308]

liquid glucose has to be melted at direct heat or double boiler?

[@gayathriraanicookspot]

It is better heated on double boiler..

[@shimushimu93]

what spoon... corn sirup measurment plz

[@ashwinijoshi1564]

Can we use modelling chocolate shapes on whipped cream cake??

[@gayathriraanicookspot]

You need to place them at last minute because modelling chocolate is heavy and it may sink into the cream.

[@neelzraj]

How color dark black 🖤 color in this white modelling chocolate?

[@JyotiSharma-kk3ic]

Hi mam I tried modeling chocolate but when i add little warm glucose then in under 30 seconds chocolate thick and glucose not mixed well with chocolate what goes wrong with me please suggest and thanks for sharing recipe

[@gayathriraanicookspot]

As soon as you add glucose you need to mix it immediately. Otherwise they may not mix up properly. Try reheating the mix in MW for 4-5 seconds on low power and try to mix again.

[@RupsSweet]

Do we need AC to work with this

[@ganjikuntapravallika776]

Mam one more doubt pls don't mind,I have a non convention microwave at my home,where I don't have direct temperature settings,I have only low ,medium,high like that,if u know can u pls let me know the mode of temperature and duration I should bake for a cake

[@gayathriraanicookspot]

MW method is not valid Ng but cooking. The cake won't turn out as a baked one, but you can cook it on high for 3-4 minutes or until done.

[@ganjikuntapravallika776]

Gayathri's Cook Spot k mam thank you very much for the reply.

[@kavitascollection3043]

Maine ek din phele banya tha or freeze mai rakh aj main dophar se bhar rkha hai per vo hard hi hai 6to7 hour hogaye kya abhi kuch kar sakte hai or reson bhi

[@gayathriraanicookspot]

Why did you freeze it? Freezing makes chocolate hard. Keep it at room temp. Thaw it in MW.

[@krithikavijayakumar3300]

Hi ....how to store it and what is the shelf life of the modelling chocolate

[@gayathriraanicookspot]

If properly wrapped in cling film and stored in an airtight box, it will last for a year.

[@dee_patel15]

Hy, can u show how to make corn syrup at home ?

[@gayathriraanicookspot]

I am sorry, I haven't tried that.

[@dee_patel15]

Ohk😌

[@sheshusandeep2055]

which brand of red colour have you used.thanks

[@gayathriraanicookspot]

+sheshu sandeep it is a local brand.

[@arundhutib]

What colour did u use to colour large batch. Was it candy colour or normal gel colour?

[@gayathriraanicookspot]

It is liquid colour.

[@arundhutib]

Will try tmrw and let u know. Thanks

[@MyDiamond99]

can i use powder color instead of liquid color? can i add water to the powder color and use it???

[@gayathriraanicookspot]

You can add a few drops of warm water to powder colour, mix it well and use it.

[@gayathriraanicookspot]

You can add a few drops of warm water to powder colour, mix it well and use it.

[@MyDiamond99]

Gayathri's Cook Spot thank you

[@bhavanshimyangel8281]

can I use honey plc of corn starch

[@gayathriraanicookspot]

No, you need either liquid glucose or corn syrup..

[@creativeyashi1353]

Can I substitute neutral gel in place of corn syrup

[@gayathriraanicookspot]

No, they both are completely different

[@creativeyashi1353]

@@gayathriraanicookspot thankyou so much ma'am

[@inaayaved1004]

My dough becomes to hard in 1 hour only .. what is the problem .

[@ganjikuntapravallika776]

Mam I have a jar of glycerin with me,can I know where can I use glycerine in making chocolates or cakes.thanks in advance

[@gayathriraanicookspot]

Glycerin is used in making fondant.

[@ganjikuntapravallika776]

Gayathri's Cook Spot k mam thank u

[@mypassionforart8768]

Y no videos fm u??

[@dolphinn2376]

100 gram liquid glucose in cup please...?

[@shreyabiswas9219]

How much corn syrup?

[@gayathrimuthukumar6220]

I tried it twice but the oil from the chocolate oozes badly. I could not able to work any more with that,what went wrong in my chocolate.

[@gayathriraanicookspot]

The reason is you are over working the chocolate. If the oil starts oozing, you need to stop kneading and place it in cling wrap with all the oil. Set aside for 24 hours. The oil will solidify and then you can knead it back into the chocolate.

[@nehasaxena3251]

I tried your recipe, but my dough became very hard.. on kneeding it's oozing butter. How can I save it.. please help

[@Maahisbake]

Mine too😒

[@dharshinikarthik153]

Yes, oil is oozing out when I kneaded it gently after one hour after mixing chocolate and liquid glucose. Please help

[@jerryshaikh2043]

cn we use liquid colour

[@gayathriraanicookspot]

If using liquid colour, try mixing it with glucose.

[@kavitascollection3043]

I have kept in room temperature for 1 day full but then also it is hard

[@gayathriraanicookspot]

Reheat it in MW for 4-5 seconds. Refrigeration does that to the chocolate.

[@ganjikuntapravallika776]

How long can we store them mam,and where should we store them

[@gayathriraanicookspot]

It stays good upto a year. Wrap it in two layers of cling film, place it in air tight box and keep it at room temperature.

[@ganjikuntapravallika776]

Gayathri's Cook Spot thank u for the response mam

[@archanasharma1839]

Gayathri's Cook Spot mam i m from mumbai , weather is different ,so can i keep this in fridge nd whenever i need i take iut few hrs before.pls rply

[@simranbhojwani7676]

Can you help plz i made this I used 7oz of chocolate n 4oz of corn syrup .....but after knead my chocolate gets cracked while giving shape ....what should i do plz help?

[@gayathriraanicookspot]

Add a little more corn syrup and try to knead it to incorporate.

[@simranbhojwani7676]

@@gayathriraanicookspot ok thank you will try

[@poojan1479]

can we use modelling chocolate to cover cakes ?

[@gayathriraanicookspot]

Yes, check my next video. I have used it to cover cakes.

[@poojan1479]

Gayathri's Cook Spot thank you ma'am ..i just love your channel 😀

[@madhura2026]

Hi how many days we can store it??

[@gayathriraanicookspot]

You can store it for an year. Wrap it in cling film and store in air tight container. No need to refrigerate.

[@madhura2026]

@@gayathriraanicookspot thank you mam

[@kalpanagoel5143]

Mam ye hath pe chipak jati ha hlki si aisa kyun ???

[@Achu984]

How to make liquid glucose at home?

[@gayathriraanicookspot]

I haven't done it Aswathy. If I try will share it here..

[@Achu984]

K thanks

[@darshanavyas4305]

How long can we store this modeling chocolate n how ?

[@gayathriraanicookspot]

If cling wrapped and stored in a air tight box, it would stay good for even a year at room temperature.

[@darshanavyas4305]

@@gayathriraanicookspot thank you for reply , one more thing wanted to know can we store it in freeze in an airtight container?

[@gayathriraanicookspot]

@@darshanavyas4305 No, don't store it in fridge or freezer. The texture would change and the condensation will make it too sticky.

[@darshanavyas4305]

@@gayathriraanicookspot thank you so much for your help

[@suvijadhav1420]

proportion kitna Lina he??

[@gayathriraanicookspot]

Check the description box below..

[@bushrashaikh2931]

Glucose means Corn syrup ??

[@gayathriraanicookspot]

They are not the same but you can use corn syrup instead of liquid glucose.

[@archanasharma1839]

Gayathri's Cook Spot which one is easy to handle

[@mohsin.husen.123shaikh9]

aap no.milega

[@smritisingh2602]

It looks shitty and i dont even feel like eating it