How to make Modeling Chocolate - No Fail Method - Dark, Milk Semi-Sweet
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- čas přidán 18. 02. 2018
- MODELING CHOCOLATE RECIPE - DARK MILK AND SEMI SWEET
Modeling Chocolate has become a valuable ingredient in cake decorating. This simple, easy and effortless recipe is a no-fail method to making dark modeling chocolate weather you use dark, milk, or semi-sweet chocolate. Use this modeling paste for chocolate roses, modeling figures, or sculpting decorated cakes.
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Veena has done a very good job making this modeling chocolate. I've just spent the last few weeks making Christmas treats (all various chocolates, both modeling chocolate and melted chocolates) and have a few additional comments that may help explain the reasons for each step.
I've found that the container used to melt chocolate makes a difference in the success of melting chocolate in the microwave. Glass containers are best because they heat up as well and will retain the heat better so it continues to melt the chocolate after you take it out of the microwave and while you're stirring. Plastic heats, too, but not as evenly and can easily scorch edges. Also, plastic cools too fast once it's removed. Either a glass measuring cup, drinking cup or bowl are the best. Because glass retains the heat better after heating, it also keeps the chocolate from hardening too quickly. That's another hazard when it comes to using melted chocolate.
Using a plastic baggy is the worst. You would think that's the best because you melt it and can snip a corner and there's no waste. But it scorches very easily in the microwave and cools too quickly, even though you're handling it.
Also, it is essential to melt chocolate for shorter periods and stir it thoroughly in between. It may seem more efficient to heat the chocolate all at once for 1-1/2 minutes, but that is likely to over heat the chocolate and cause to burn or seize. Stopping and stirring thoroughly transfers the heat throughout the chocolate and cools it slightly, preventing it from being ruined.
Putting the modeling chocolate into a baggy and flattening it ensures that it will firm up as quickly as possible because this exposes as much surface as possible. A round ball will take much longer and the inner area may not be hard enough for some time. The amount of time varies, depending on the ambient temperature and humidity of your kitchen. Generally, you need only wait until the entire slab is hard. It will be quite hard before working with it. If you try to work with it too soon you risk separating the oils at that point, too.
Also, be aware that in cooler temperatures, the air is also drier than when it's warm so the chocolate will harden again quite quickly after it's kneaded. To work with this, prepare everything else before kneading the chocolate and only knead the amount you intend to use at the time.
And, the best method I found for pouring regular melted chocolates into molds is to use a small spoon and a popsicle stick and work very fast. If anyone knows a better method, please comment with them.
Thank You !!!
Beautiful ❤️❤️👏👏
Thank you amazing💯👍🏻🌹
OMG this is amazing recipe. Thanks Veena
Is this edible.
Thanks..a lot....♥♥♥♥🌷🌿
maam u are really amazing ..... hats off maam :)
Sorry just saw your comment. Thank you Pooja
Wonderful.. can i make add buttercream flowers on the chocolate model
Thank you for the recipe and the useful information on your blog. It turned out well. You mentioned you were in the middle east, do you happen to be in Jordan as i would like to ask you where you get some ingredients, like "candy melts" i couldnt find it anywhere
I am based in Israel - Thanks
Mam can you pls show how did you made the fondant decoration for the cale
Mam it is warm in India. Would this modelling chocolate with conditioning method that you used would work for figurines?
Informative video thank you...jus one query ... chocolate used is compound or real ..thank you again
Real!!
Mam love ur all recipe and tips.... ❤️❤️❤️❤️ Can I use morde dark compound?
Yes you can use compound chocolate too
nice..please share a video on perfect n tasty buttercream recipe please..
I have a buttercream recipe video already. You can find more buttercream recipes on my blog
Can we place the modelled figure on cake and refrigerate it???
Is it does not work without microvave after settel down ?
Hi how much warm or hot when we add corn syurp in chocolate. Becuse most of time i can,t make modling well i losse it please sent massage
Hello 🙂 i read on your blog that you can add flavoring or liquor? At which step can I add it? Will it affect the consistency of the modelling chocolate? Thank you!
I worried about the same thing and added flavorings while kneading the chocolate. I did a small test first (because different flavors may have different reactions), using 1/8 teaspoon of the flavoring to a bit of the chocolate. Once I saw it had combined well, I returned the test piece to the main amount and added more flavoring. I used mint and strawberry extracts on colored compound chocolate (chocolate melts). Bailey's extract or almond or mint extracts would all work well with dark chocolates. I'm not sure using actual Bailey's would work, though because of the alcohol and cream. But, you never know.
It's honestly so much easier using a double broiler
Hi, amazing video on MC.
Can I use the same recipe to make a sculpture of an animal in a big size?
Yes, as long a it is not too hot and humid where you are = otherwise the chocolate will stay soft and make it difficult to work
Got it, I will work in ac and store the sculpture in a glass cooler to display.. Hope it stays good 🤞🏼
@@shivaninaik3564I know I’m super late, but how’d it go?
I’m very New to this ! What is C&C Thank you ! Your so Talented! I just found you tonight !!! Amazing !!, Thank You for teaching me !!! Debra
Sorry, Debra - just saw your comment. CMC is edible gum. Thank you
What are the exact measurements u used of powdered sugar & tylose to modeling chocolate please?
How to store ,n for how many days it can be store?? Mam
Do we need to work in an AC room while working with modeling chocolate
hi... can i use this for my figurines
Yes, you can use these for figures if you have good weather. Warm weather does not work well when modeling because you have to work a lot with the paste - I hope that makes sense.
Mam can we use this like fondant covering?
Yes. You can mix modeling chocolate with marshmallow fondant to help give your modeling chocolate more stretch.
👍👍👍
Can we use any chocolate or real chocolate is must
Any chocolate works for this. Sorry just saw your comment
Hi thank you so much but I am asking if this modeling chocolate can be pressured but extruder to be like a rob
If you make it soft you can. Knead in some veg shortening
I am asking about real chocolate
@@waelanis7691 You asked if you can press modeling chocolate thru an extruder? I said yes, as long as you soften it with some veg shortening.
1/2cup of suryp how much in grams ?
can we use dark compound
Yes you can !!
Can i use golden syrup
Sorry just saw your comment. Yes, same amount
How many days it can store n where plz guide
Sorry just saw your comment. Please click the link to my blog for more details.
How and where would you store the cake after it's covered in the modeling chocolate? :)
Unless you have some kind of heavy cream in the icing, I would store it at room temperature. If you do store it in the fridge, remove it about 45 minutes before serving. Otherwise the chocolate will be hard and difficult to cut.
Normal fridge or deep
Hi veena
I just subscribed to u
I went through ur chocolate modeling blog
Please can u mention the measurements for cmc n powder sugar
You can use 1/2 tsp CMC for every 25 grams of MC
@@Veena_Azmanov thanks for reply back
Veena can I use dark corn syrup Instead of light ?
@@Veena_Azmanov
How much powdered sugar for every 25g of mc please?
Need to ask you is this coverture chocolate or compound ?
You can use either for this recipe
If we use glucose syrup into the option of corn syrup ?? Is this gone work ????
Yes, corn syrup works as well
Ma'am, is liquid glucose and corn syrup same?
NO but they can sometimes be used interchangeably
Please show how to make rose from this recipe
💚
What did you mixed with the powered sugar?
I did not understand your question - Sorry just saw your comment.
CMC/Tylose with the powdered sugar
I tried clicking the link to get to your blog page but it says not found. Could you give us the measurements for the modeling chocolate? And what type of chocolate you were using.
The full recipe and shot video is still on the blog veenaazmanov.com/modeling-chocolate-recipe-no-fail-method/
For this recipe need compound or covrture?
You can use either for this Thanks
does the tylose alter the taste any?
No
we can replace liquid glucose with same quantity?
Yes!!
Can i use glucose? If yes how much?
Yes, same amount
@@Veena_Azmanov thanks a lot
1/2 cup means how much ml
My paste sticks to the silicon mould.it does not come out .what is the problem.can we add some cornflour or tylose powder
Sounds like it may need some powdered sugar and yes, you can add cornstarch to the mold before using the paste.
Can I use honey instead of corn syrup?
NO I don't know if honey works. Never tired it. Don't think it will.
What about for white chocolate?
I do have a white modeling chocolate recipe
How many chocolate in greams plz tell us
Click the links below the video please - very thing is explained in detail
What is its shelf life??
Has the corn syrup to be warm
no
Can I use white chocolate to cover the cake? If yes how long I can keep it in fridge?
You can use the panel method. White chocolate has a goog shelflife but it still depends on the cake and filling too
White chocolate also needs a different amount of corn syrup. It would need 1/4 - 1/3 cup. The amount of corn syrup needed depends on the cococa butter content in the chocolate. So dark chocolate needs the most and white chocolate needs the least.
Audio is very slow quite difficult to hear
Sometimes I noticed that theres oil in my paste I don't know why
we dont get light corn syrub we get gluecose havy can i use.plz if yes measurements
Yes you can use glucose - same amounts Thanks
Chocolate chip is important can I skip
Almond bark or compound chocolate is best for making modeling chocolate
I THOUGHT YOU WEREN'T SUPPOSE TO PUT MODELLING CHOCOLATE IN THE FRIDGE?
Why not?
Can I cover the cake with it