Posts by ChocolateCraftKits

warm it just a little in the microwave at half power, a few seconds at a time.  When it is pliable work in a little corn syrup or water, just a little at a time until it is the consistency you want. Where did you purchase the...

HiThe dark glaze is a type of ganache coating used by professionals when more stability is needed. It is used the same way that ganache is used, to coat pastries.

Hi thereIt's Peggy from Chocolate Craft Studio. In my experience, the issue would be moisture. Most recipes for ganache are very sensitive to moisture - are you refrigerating the cake? Do you live in a humid area? Will the cake go...

Shamelessly promoting my website- you can buy precolored modeling chocolate at chocolatecraftkits.com; Charm City Cakes is one of my customers (they purchase the white in bulk quantities and color it as they use it).RegardsPeggy...

I use only real couverture chocolate (all cocoa butter, no other fats) in my modeling chocolate. This requires more care, because you are creating an emulsion with ingredients that are more difficult to blend together than when you use...

I'm not sure how complicated you want to get, but the benefit of modeling chocolate can be that it doesn't get completely hard, so it is easy to manipulate and also to cut thru later for the sides of a cake. You can roll it out really...

on my site I have pictures of cakes covered with modeling chocolatehttp://www.chocolatecraftkits.com/modelingkit.phpPersonally, I like modeling chocolate because it all stays pliable.

Microwave is fine as long as you do it for SECONDS at a time, or low power. Really, just a couple seconds and check it, then a few more if needed. If it gets too soft, reworking on a cold surface is also good - if you don't have marble...

Both the syrup and chocolate are best incorporated at body temperature, or slightly warm. I use weight measurements and also a heavy glucose, so my ratios are different, but about 2 parts chocolate to 1 syrup is the standard...it really...

Candy melts are less expensive and may be easier for you to work with. Real cocoa butter based chocolate will taste better and have a better melting point and mouthfeel for eating. I sell modeling chocolate made with real chocolate on...