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White chocolate modeling clay

post #1 of 58
Thread Starter 
Good Morning Everyone, This is probably a stupid question but What is modeling Chocolate? We don't have it here in Dothan,Al or if we do nobody seems to know what i'm talking about. Is it the same as candy melts?Can I use them in the place of modeling chocolate? icon_confused.gif TIA
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post #2 of 58
Modeling chocolate is the same thing as candy clay or chocolate leather. You can make it using corn syrup and candy melts (or other chocolate), or you can use Michele Foster's recipe that uses marshmallow creme instead of corn syrup. That's my preferred recipe.

Modeling chocolate is similar to fondant and can be used in much the same way as fondant.

HTH,
Deanna
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post #3 of 58
Thread Starter 
Thanks I will try to find that recipe beause I need some to make some deer antlers.
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post #4 of 58
Thread Starter 
TooMuchCake, I can't find that recipe do U have it on hand. TIA
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post #5 of 58
TooMuchCake - I would appreciate that recipe as well. I can only find her fondant recipe with corn syrup and would be very interested in the one you are talking about with marshmallow creme. Thanks!
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post #6 of 58
She published a cookbook that has the recipe in it, in a slightly different form than what was posted on here. I recommend the cookbook and her gumpaste flowers DVD, but I digress....

Wait here, I'll go find the recipe.

Deanna
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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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post #7 of 58
Here you go:
http://cakecentral.com/cake_recipe-6383-0-Chocolate-Leather.html

Michele refers to hers as "chocolate leather" which is probably why you were having trouble finding the recipe. I have a chocolate background, so I learned to say "modeling chocolate."

If you go to my tutorial website at www.cakedalaska.com and look at the "Welcoming William" page or the "Monkey See" page, this is the recipe I used for those cakes, as well as the "Um, A Little Help?" bear cake on the OSSAS 2008 page (scroll down for that one).

HTH,
Deanna
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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post #8 of 58
Thanks for this information, Deanna! What a great site you have! I see 'almond bark' listed - what kind of chocolate do you like to use? How far off is this recipe from the one you use?

Thanks again for your help!
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post #9 of 58
Thread Starter 
Thanks a bunch for the recipe icon_biggrin.gif Do you have any idea how much powdered sugar I will need in the white or do I just add it to my specification? How did u get your chocolate on the Monkey See 2 different shades? I will need a light brown for my deer. Thanks Again
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post #10 of 58
Thread Starter 
By the way TooMuchCake those are awesome looking cakes You have on there.
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post #11 of 58
The one I use from her cookbook is only slightly different. I don't have it with me, but as I recall the one on here has a little more marshmallow creme? I forget.

I prefer to use almond bark when I can. The book recipe states to use the cheapest chocolate you can find, and it does actually seem to work better. Sometimes the candy melts make a weird batch, and sometimes they don't. If I need a specific color of modeling chocolate, I'll occasionally use combinations of candy melts to achieve what I need, but when I can, I'll make a white batch with almond bark and tint it whatever color I need. Sometimes I'll mix in a little colored fondant to the white mod choc to get the color, rather than tinting it.

HTH,
Deanna

P.S. Thanks for the compliment on my website!!
My free tutorial website is:
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http://www.prettytreats.com/critters.php

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Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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post #12 of 58
Thanks, Nanatrucker!

I made two batches of mod choc for the monkey, one in a pale blue and one in chocolate color. The blue was dusted with some petal dust in places to give it some additional shading when it was on the monkey.

While you can mix in powdered sugar to stiffen up the white mod choc (and if you do, just add small amounts gradually until it's stiff enough for your particular needs), but I prefer to knead in a little bit of fondant, which is what I did for the William cake.

For a light brown, I would either make a batch of white mod choc and add some chocolate fondant to it to get the shade of brown I like, or make two batches of mod choc - one white and one chocolate - and mix them to get the shade I wanted. If you or the person receiving the cake don't like milk chocolate flavors (weird, I know, but they're out there!) you can make the white and use brown icing coloring.

Chocolate should normally not be colored with regular icing colors due to seizing, but once the mod choc has been made, you can then add icing color to it and don't have to use special colorings that are meant for chocolate.

Did that help, or did I ramble? That felt sort of rambly.

Deanna
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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post #13 of 58
Oooh, thank you for that link. I don't know why I couldn't find it when I was looking last week.. I ended up making some w/ corn syrup & it was just to soft to work w/----it never did harden. What is the consistency like when it's set? When you knead out the oil do you just knead until it's absorbed? One last ?---I'm planning on making a small pirate ship cake. Do you think I could use this or should I stick to chocolate fondant?
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post #14 of 58
When you knead out the oils, stand over the kitchen sink and squeeze out the oil. It will run through your fingers and make an awful mess, but don't skip that step. Keep kneading until the oil is no longer coming out much. On other threads, you will find people who say you should never knead out the oil from mod choc, and I didn't used to, but now I do it each time. The consistency when it sets up will be comparable to fondant but a little harder. Pinch off what you need (or work in batches if you need the whole amount) and knead it until it warms up from the heat of your hands and becomes pliant.

I would probably go ahead and use the mod choc on a pirate ship myself, but if it makes you nervous, add a little chocolate fondant to it to make it a little firmer and it will be fine.

HTH,
Deanna
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

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post #15 of 58
Might as well try it, it'll be for my daughter--she loves Veggietales & I thought it a perfect time to try a ship! I always go overboard & stress myself out. Why not?!
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