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Modeling chocolate - Australian recipe - Page 2

post #16 of 20
Hi all,
I know this is an old post, but I was wondering if any one can answer this?
I have made a couple of batches of modelling chocolate with white chocolate, not this recipe though (yet) and it works well enough for what I have needed it for, except for a little problem with excessive oil. to the point when I knead it it runs down my arms icon_sad.gif I need to keep blotting it on paper towel.
I am guessing it is the chocolate I am using (nestle professional snowcap).
Any other suggestions what it could be, or a different brand of chocolate to use?
post #17 of 20
I am in America so I am not familiar with that nestle product but I use callebeaut chocolate for my modeling chocolate and the cocoa butter will come out. All I do is keep working it on a marble with a metal scraper till it cools (tempers) together. I use an Ewald Notter recipe for all my chocolate. He has a great new book out called The Art of the Chocolatier. Great book, he also has The Art of the Confectioner. Hope that helps.
post #18 of 20
Quote:
Originally Posted by ashleabrowncake View Post

Hi all,
I know this is an old post, but I was wondering if any one can answer this?
I have made a couple of batches of modelling chocolate with white chocolate, not this recipe though (yet) and it works well enough for what I have needed it for, except for a little problem with excessive oil. to the point when I knead it it runs down my arms icon_sad.gif I need to keep blotting it on paper towel.
I am guessing it is the chocolate I am using (nestle professional snowcap).
Any other suggestions what it could be, or a different brand of chocolate to use?

 

Its not the recipe or the brand of chocolate its the operator :)

Have a look at Lauren Kitchens Youtube clip - How NOT to make Modelling Chocolate where she will make a 'failed' batch on purpose to show exactly what you are doing wrong

Then watch the 'How to Make Modelling Chocolate' - once you know the 'do not's'  it makes success that little bit easier  :)
 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
Reply
post #19 of 20
thank you, I will check that out icon_smile.gif
post #20 of 20
Will try this as I have bn having same problems. Our liquid glucose is thick too.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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