I am so glad that the first tutorial I come back to is yours. I was so disillusioned by everyone wanting to create outrageous designs that were ridiculous in a practical setting, like actually cutting a cake without all the piled high decorations falling off when you wanted to portion the cake out. Thank you Renee for staying true and always being down to earth and honest in your cake tutorials. For having a lovely presence on camera and always above all, wanting to help everyday bakers and decorators. So glad you are still posting, that was a great tutorial, one that will make lives easier, though I am not sure how the Magic Chocolate will do here in Sydney,Australia with our humidity and 95F and we are starting the second month of Autumn!
Thank you for such a wonderfully sweet comment! I try really hard to make sure my videos are projects that people can actually re-create. It may mean that my channel is not as popular, but I want to teach people how to make things. It is so good to hear that you appreciate my efforts
Thank you for reviewing the magic chocolate! I really appreciated that you showed us how different the results were between the incorrect and correct technique. Its super helpful because I know I would have done the same thing!
Thank you! I'm so glad you appreciated it... I struggled with how to handle it, knowing it was a longer video. But, I know I would have wanted to see the mistake as well! So glad you found the video helpful :)
Saw this on Global sugar art as well. I was happy to see your demo of it. Great job. I never get to decorate with fondant because no one will even taste it. Even though I've assured them I've found some that doesn't taste bad, like a specific brand I won't mention. Maybe I could actually use this sometime and get someone to try it, since it's "chocolate". Then I could start playing with fondant techniques and it not be thrown in the trash.. heh
Thank you for your review of this product. I watch the Global Sugar Art video first. Yours make me think this is something worth investing in. I finally got fondant down, but this looks more forgivable. It does seems more time consuming but less headache would be worth the extra time :)
+chickapey thank you so much for saying that! I'm working on a set up that will make it easier to be on camera (it's just me working on my videos), so it's encouraging to hear that you like this videos done this way!
Thank you so much for reviewing this!!!! I have a 2lb block of the white just waiting to be played with. I was afraid it was too good to be true. Also thank you for showing the misstep too. A lot of people don’t do that. I’m sooooo excited to play now. May I ask, have you tried any painting on the chocolate?
I haven't tried painting on it yet... I'll post back if I get a chance to try. If you give it a shot first, let me know! They said in the video on GSA that you can, but I haven't tried for myself.
Thank you so much, I am using mine today and this is so helpful! I watched the globalsugarart video also, but wanted to see if anyone else had tried it!
I looked on their webpage and it doesn't list the ingredients but it appears to look and perform like "Modeling Chocolate", which is a mixture of white chocolate and corn syrup. When I use the modeling chocolate to cover cookies/cakes I usually add a small amount of fondant (satin ice) to it to make it easier to soften and roll as yours was after adding a bit of buttercream. You might enjoy doing a comparison for a video.
I didn't realize that the website didn't list ingredients, or I would have included a shot or still of my package! I added the ingredients list to the description box, as they are written on my package of Pink Magic Chocolate. It is basically a modeling chocolate, and I suspected as much when I ordered it. The claim is that it is made of 75% White Chocolate... based on the ingredients list, I would guess they use something like Merkens White Chocolate and not a pure white chocolate as there is no "cocoa butter solids" listed. It behaves a lot like a traditional modeling chocolate. However, it handles a bit differently. It doesn't melt as easily- I have "hot hands" and white chocolate easily becomes oily and overly soft when I handle it. Also, I can smooth seams on modeling chocolate with just the heat of my hands and I couldn't with the Magic Chocolate. It could be that I always use "real" white chocolate when I make modeling chocolate and that works differently than Merkens? I think your suggestion for a comparison is a great idea... if I don't get to it, then I hope my quick assessment here helps anyone with the same thoughts about the similarity. I would be curious if the same heating/smoothing technique would work with a regular modeling chocolate.
Great info. thank you. Hmmmmm.. You could definitely be right with the type of chocolate. I've only used the candy melts type. I'd have to do a comparison of the two chocolates against the ingredients you've listed. Anyways, I always find it interesting to compare products and find ways to save money by making it on my own, (like adding tylose/cmc powder to fondant to turn it into gumpaste, etc...) Thank for taking the time to answer so thoroughly. Look forward to seeing more of your videos.
I've been very curious about this product but I hadn't seen many reviews on it, awesome thanks! You did a great job like the reviews with so many new products! I'd love to see one on some of the new food coloring and glitters! Or fabriliquid I think is one of the products and it has a competitive product I can't think of at the moment but it's for wafer paper! I should just break down and buy it 😉 Thanks
Thank you! I've been wanting to try some of the new glitters too... I hadn't heard of fabriliquid, but now I'm curious!! Thank you for so many great suggestions, I will get my hands on some of this a try to get some reviews done!
I use fondant all the time... I saw this product on a website when I was ordering some fondant and thought it sounded interesting because it's made out of chocolate. I just wanted to try it, since I hadn't heard of it and couldn't find any reviews other than videos from the manufacturer, I thought other people might want to see how it works.
I think for a small cake like this, it would be much faster to just cover with fondant- especially if you are experienced with fondant. However, when it comes to much larger tiers, or taller tiers that can be tricky to cover this would probably be about equal in time, if not a tiny bit faster. I'm sure with experience and practice even the smaller tiers would be about equal in time. The first attempt took forever because I kept messing with it and it was just not turning out right.... but the second time it was very quick!
The seeming technique can you do that same technique with reg modeling chocolate on cakes? I’ve made homemade modeling chocolate in the past. But never tried it in a cake like that.
I have not tried this with regular modeling chocolate... I've only worked with homemade modeling chocolate using real white chocolate (it's sometimes made with candy melts). In may experience it melts a little faster- it will get super soft and melted with just my hands. This product seems to handle heat a bit better, so I think it may have some sort of stabilizing ingredient(s). However, it is a modeling chocolate product so it may work. That would be a good experiment! If you try let me know... if I try I'll post back my results!
I have not, but it is so wonderfully pliable (when conditioned), but keeps it's shape so easily I think it would be really nice to work with for embossing and molding!
You're welcome! When considering this product, I think you have to think of the applications... for most cakes, especially smaller tiers like this, it probably is not worth the time. But for larger, taller or sculpted cakes where it is more difficult to cover with fondant anyway I think this would be a great product- especially sculpted cakes. I also think this is a good option for beginners, who may not be experienced with fondant. And, it tastes pretty good... so could be considered as an up-sell to clients who like the look of fondant but are put off by the taste/texture.
It tastes just like white chocolate but not too sweet. It has a nice smooth consistency, not gummy and doesn't get hard or crunchy. It cuts nice and smooth for serving... A lot like cutting through a stiff ganache, I guess would be a close comparison.
I think with practice a person could get pretty quick with it. But, I agree with you as far as use in a business setting. My first thought was that I could have covered the cake with fondant in minutes and been done. The Magic Chocolate took a little extra time to smooth (keeping in mind it was my first experience with it). But, for clients who like the look of fondant but not the taste, this would be a great up-sell, and it really doesn't take more than a little extra time. Otherwise, I think the ideal use for it would be 1- beginners who aren't experienced enough with fondant to work quickly, it's very forgiving, plus you can fuss with it forever to perfect the edges and 2- sculpted cakes. It's pretty cool to work with though.
+Ann E. Clarke it specifically says they don't recommend it.my guess it is really easy to overheat and melt the Magic Chocolate. I suppose if it was at low power and just a couple of seconds at a time it might work. But, it wasn't too difficult to get it going without the microwave.
Way to time consuming , rather use modelling chocolate dont need a heat gun for that, it seems the new stuff coming out requires Tools ? that to me is extra cost . this looks great but not for me . Thanks for sharing tho .
I think like any new process you get faster with practice. For me, I am much faster just covering a cake with fondant... but I do think this product has it's applications... like covering a sculpted cake that you can't cover in one piece or larger cakes if someone is not as skilled at covering cakes. It's not something I have adopted in my cake-making, but it was fun to play with!
I understand your concern... the taste and texture are nothing like gumpaste or fondant. It actually tastes like White Chocolate, it has white chocolate in it! It's also very smooth and doesn't have a gummy or crunchy texture like fondant or gumpaste. I was impressed!
Yes, it is... and i don't think they are claiming it to not be modeling chocolate. I believe it has additional stabilizers in it, it doesn't melt as easily as a traditional modeling chocolate- which would be important because of the heat gun used in the smoothing method. It is only a bit more expensive than other ready made modeling chocolates, but it's nice that you can get a wide variety of pre-colored product.
I am so glad that the first tutorial I come back to is yours. I was so disillusioned by everyone wanting to create outrageous designs that were ridiculous in a practical setting, like actually cutting a cake without all the piled high decorations falling off when you wanted to portion the cake out.
Thank you Renee for staying true and always being down to earth and honest in your cake tutorials. For having a lovely presence on camera and always above all, wanting to help everyday bakers and decorators. So glad you are still posting, that was a great tutorial, one that will make lives easier, though I am not sure how the Magic Chocolate will do here in Sydney,Australia with our humidity and 95F and we are starting the second month of Autumn!
Thank you for such a wonderfully sweet comment! I try really hard to make sure my videos are projects that people can actually re-create. It may mean that my channel is not as popular, but I want to teach people how to make things. It is so good to hear that you appreciate my efforts
I saw Global Sugar Art's video too. I wondered if it was really as easy to work with as they made it look. Thanks for doing a video.
It took me the one try to figure out what NOT to do, lol! Once I figured it out, it really was that easy. Thanks for the feedback on my video :)
Thank you for reviewing the magic chocolate! I really appreciated that you showed us how different the results were between the incorrect and correct technique. Its super helpful because I know I would have done the same thing!
Thank you! I'm so glad you appreciated it... I struggled with how to handle it, knowing it was a longer video. But, I know I would have wanted to see the mistake as well! So glad you found the video helpful :)
i know I am pretty randomly asking but do anyone know a good place to stream newly released tv shows online ?
Saw this on Global sugar art as well. I was happy to see your demo of it. Great job. I never get to decorate with fondant because no one will even taste it. Even though I've assured them I've found some that doesn't taste bad, like a specific brand I won't mention. Maybe I could actually use this sometime and get someone to try it, since it's "chocolate". Then I could start playing with fondant techniques and it not be thrown in the trash.. heh
I can't say I use it a lot, but it was fun to try and experiment with. It is a great option for people who don't like or have a bias against fondant!!
Thank you for your review of this product. I watch the Global Sugar Art video first. Yours make me think this is something worth investing in. I finally got fondant down, but this looks more forgivable. It does seems more time consuming but less headache would be worth the extra time :)
I can definitely see why a Pasta Roller would be great to have for this
I love these videos. It's nice to see who is talking and you have a great teaching manner
+chickapey thank you so much for saying that! I'm working on a set up that will make it easier to be on camera (it's just me working on my videos), so it's encouraging to hear that you like this videos done this way!
Thank you so much for reviewing this!!!! I have a 2lb block of the white just waiting to be played with. I was afraid it was too good to be true. Also thank you for showing the misstep too. A lot of people don’t do that. I’m sooooo excited to play now.
May I ask, have you tried any painting on the chocolate?
I haven't tried painting on it yet... I'll post back if I get a chance to try. If you give it a shot first, let me know! They said in the video on GSA that you can, but I haven't tried for myself.
Thank you so much, I am using mine today and this is so helpful! I watched the globalsugarart video also, but wanted to see if anyone else had tried it!
Thank you your video was very informative and will help when and if i come across a question with the magic cholate.
Ahh yeah I didn’t think about sculpted cakes, so on that note I’ll give it a go. Thanks for thar Renee xx
Thanks so much for reviewing the magic chocolate!! It was incredibly detailed and informative 👌🏽
Thank you for the feedback! I was hesitant to upload such a long video, but I'm glad that my thorough review was appreciated!
Renee Conner b
Thanks Renee. Very useful. If would definitely like to see you do more reviews like this.
Thank you! I'm so glad everyone seems to be liking my review. I will definitely do more!
Thank you for this review and I am really thinking about purchasing some.
Thank you for this video. Just bought some from Global Sugar Arts and 'Im going to try this. This video was very helpful.
I looked on their webpage and it doesn't list the ingredients but it appears to look and perform like "Modeling Chocolate", which is a mixture of white chocolate and corn syrup. When I use the modeling chocolate to cover cookies/cakes I usually add a small amount of fondant (satin ice) to it to make it easier to soften and roll as yours was after adding a bit of buttercream. You might enjoy doing a comparison for a video.
I didn't realize that the website didn't list ingredients, or I would have included a shot or still of my package! I added the ingredients list to the description box, as they are written on my package of Pink Magic Chocolate. It is basically a modeling chocolate, and I suspected as much when I ordered it. The claim is that it is made of 75% White Chocolate... based on the ingredients list, I would guess they use something like Merkens White Chocolate and not a pure white chocolate as there is no "cocoa butter solids" listed. It behaves a lot like a traditional modeling chocolate. However, it handles a bit differently. It doesn't melt as easily- I have "hot hands" and white chocolate easily becomes oily and overly soft when I handle it. Also, I can smooth seams on modeling chocolate with just the heat of my hands and I couldn't with the Magic Chocolate. It could be that I always use "real" white chocolate when I make modeling chocolate and that works differently than Merkens? I think your suggestion for a comparison is a great idea... if I don't get to it, then I hope my quick assessment here helps anyone with the same thoughts about the similarity. I would be curious if the same heating/smoothing technique would work with a regular modeling chocolate.
Great info. thank you. Hmmmmm.. You could definitely be right with the type of chocolate. I've only used the candy melts type. I'd have to do a comparison of the two chocolates against the ingredients you've listed. Anyways, I always find it interesting to compare products and find ways to save money by making it on my own, (like adding tylose/cmc powder to fondant to turn it into gumpaste, etc...) Thank for taking the time to answer so thoroughly. Look forward to seeing more of your videos.
inventor says you're supposed to use a pasta machine to condition it and to make the pieces to apply to project.
Your work is beautiful
I've been very curious about this product but I hadn't seen many reviews on it, awesome thanks! You did a great job like the reviews with so many new products! I'd love to see one on some of the new food coloring and glitters! Or fabriliquid I think is one of the products and it has a competitive product I can't think of at the moment but it's for wafer paper! I should just break down and buy it 😉 Thanks
Thank you! I've been wanting to try some of the new glitters too... I hadn't heard of fabriliquid, but now I'm curious!! Thank you for so many great suggestions, I will get my hands on some of this a try to get some reviews done!
Sounds interesting. Nice review. Iam going to try it out 😊
It's a cool product!
Thanks. But why did you have to go the hard way. You can roll out the fondant and covered the cake top to bottom
I use fondant all the time... I saw this product on a website when I was ordering some fondant and thought it sounded interesting because it's made out of chocolate. I just wanted to try it, since I hadn't heard of it and couldn't find any reviews other than videos from the manufacturer, I thought other people might want to see how it works.
Nice work love the magic in the chocolate but how can we get this in Nigeria - Abuja
Thanks for the informative review!👍
+XxPiNkTwiLighTxX thank you! So glad you liked it!
It’s fantastic I live in Australia
I am just now working with it, so your video is so helpful. Can you freeze the cake after doing it in magic chocolate? Or will freezing it ruin it?
Oh, I haven't tried freezing the cake after covering... if you try it let me know how it works out!
Thanks for sharing the review and the process. Do you think this was similar, in time, as covering a cake in fondant?
I think for a small cake like this, it would be much faster to just cover with fondant- especially if you are experienced with fondant. However, when it comes to much larger tiers, or taller tiers that can be tricky to cover this would probably be about equal in time, if not a tiny bit faster. I'm sure with experience and practice even the smaller tiers would be about equal in time. The first attempt took forever because I kept messing with it and it was just not turning out right.... but the second time it was very quick!
The seeming technique can you do that same technique with reg modeling chocolate on cakes? I’ve made homemade modeling chocolate in the past. But never tried it in a cake like that.
I have not tried this with regular modeling chocolate... I've only worked with homemade modeling chocolate using real white chocolate (it's sometimes made with candy melts). In may experience it melts a little faster- it will get super soft and melted with just my hands. This product seems to handle heat a bit better, so I think it may have some sort of stabilizing ingredient(s). However, it is a modeling chocolate product so it may work. That would be a good experiment! If you try let me know... if I try I'll post back my results!
Does it harden like modeling chocolate? How it it to cut into?
Yes, it is basically modeling chocolate and behaves almost the same. I believe it has additional stabilizers in it...
Isn’t this the same as modeling chocolate?
Also, do you think you can achieve this same process with regular modeling chocolate?
Possibly! I have not tried it... it is basically a modeling chocolate, although it doesn't seem to melt quite as easily.
Thank you 😙😍❤💋💋
+هدى كب كيك 😄
I work with modeling chocolate..just 5/ 10 sec don't hurt😁
Is this product available in South Africas cake deco stores?
I'm sorry, I don't know what their distribution is. I ordered mine online at globalsugarart.com, I believe they ship internationally.
@@reneeconner Thankyou Renee
Great video ☺️ have you tried to emboss the chocolate ?
I have not, but it is so wonderfully pliable (when conditioned), but keeps it's shape so easily I think it would be really nice to work with for embossing and molding!
Love it😍😍😍😍
Thank you :)
I shan’t be using this its way to time consuming. Thank you for the review x
You're welcome! When considering this product, I think you have to think of the applications... for most cakes, especially smaller tiers like this, it probably is not worth the time. But for larger, taller or sculpted cakes where it is more difficult to cover with fondant anyway I think this would be a great product- especially sculpted cakes. I also think this is a good option for beginners, who may not be experienced with fondant. And, it tastes pretty good... so could be considered as an up-sell to clients who like the look of fondant but are put off by the taste/texture.
You are creative 😘
+Lovely Teacher awww, thank you
como se llama la máquina rojo con negro que usa para poder alisar el chocolate?
Es una pistola de calor, tengo la que utilicé vinculada en la descripción, pero cualquier pistola de calor debería funcionar.
But what's the flavor? Consistency? How does it cut for serving?
It tastes just like white chocolate but not too sweet. It has a nice smooth consistency, not gummy and doesn't get hard or crunchy. It cuts nice and smooth for serving... A lot like cutting through a stiff ganache, I guess would be a close comparison.
Renee Conner
Thanks! ♡ Sounds lovely! :)
Too time consuming if your running a business you don't have time for that.
I think with practice a person could get pretty quick with it. But, I agree with you as far as use in a business setting. My first thought was that I could have covered the cake with fondant in minutes and been done. The Magic Chocolate took a little extra time to smooth (keeping in mind it was my first experience with it). But, for clients who like the look of fondant but not the taste, this would be a great up-sell, and it really doesn't take more than a little extra time. Otherwise, I think the ideal use for it would be 1- beginners who aren't experienced enough with fondant to work quickly, it's very forgiving, plus you can fuss with it forever to perfect the edges and 2- sculpted cakes. It's pretty cool to work with though.
I love dis
+Enny Akam 😁
Couldn't you zap it in the microwave for a couple seconds?
+Ann E. Clarke it specifically says they don't recommend it.my guess it is really easy to overheat and melt the Magic Chocolate. I suppose if it was at low power and just a couple of seconds at a time it might work. But, it wasn't too difficult to get it going without the microwave.
Renee Conner Oh ok. I understand. Good. Thank you for the reply. 😊
Way to time consuming , rather use modelling chocolate dont need a heat gun for that, it seems the new stuff coming out requires Tools ? that to me is extra cost . this looks great but not for me . Thanks for sharing tho .
I think like any new process you get faster with practice. For me, I am much faster just covering a cake with fondant... but I do think this product has it's applications... like covering a sculpted cake that you can't cover in one piece or larger cakes if someone is not as skilled at covering cakes. It's not something I have adopted in my cake-making, but it was fun to play with!
But how does it taste???
Nolimetangere She said in the end that it tastes very good like white chocolate but not too sweet
Lisa R. Art is correct, I did mention, it tastes very good. Just like white chocolate, but not overly sweet :)
Could have microwaved it for 10 sec intervals
They specifically mention in the instructions not to... so I went with their recommendation.
I guess I am always concerned about taste because gum paste and fondant is soooo gross.
I understand your concern... the taste and texture are nothing like gumpaste or fondant. It actually tastes like White Chocolate, it has white chocolate in it! It's also very smooth and doesn't have a gummy or crunchy texture like fondant or gumpaste. I was impressed!
This is modeling chocolate, they just calling it something else to charge more for it.
Yes, it is... and i don't think they are claiming it to not be modeling chocolate. I believe it has additional stabilizers in it, it doesn't melt as easily as a traditional modeling chocolate- which would be important because of the heat gun used in the smoothing method. It is only a bit more expensive than other ready made modeling chocolates, but it's nice that you can get a wide variety of pre-colored product.
time consuming
You give yourself a hard time for doing that.
👍🏻👍🏻👍🏻👍🏻😍🍰💝
:D
No thank you.To much stress