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your favorite modeling chocolate recipes!!!

post #1 of 9
Thread Starter 
i made 2 batches of modeling chocolate recently and the white chocolate batch came out great and is very similar to gumpaste once it is kneaded. BUT when i tried to make a regular milk chocolate batch it didnt turn out as well at all...i used chocolate chips instead of the wilton candy melts(which i used for the white chocolate batch) and it kept crumbling, like it wouldnt knead at all plus it kept sticking to everything!! so i was wondering what everyones favorite chocolate modeling chocolate(not white chocolate) recipe is... TIA!

p.s. the white chocolate recipe i use is 16oz of wilton white melts and 1/3 cup of corn syrup. i did the same thing with the regular chocolate, except i used hersheys milk chocolate chips, but im assuming maybe the measurements needed to be different then the white chocolate?
post #2 of 9
I use the following recipe:

2 cups of Merkens chocolate melts( I like dark choc.)
1/3 cup corn syrup

Melt choc. in microwave- don't get it too hot(stir to melt chocs. good). If you get it too hot, I find it gets oily.

Add corn syrup, stir. Let cool and place in ziplock bag until ready for use(can store in fridge, but let it come to room temp before use). Will be very firm(solid) but softens as you need it.

Just used this recipe for my My Little Pony cake in my pics.:
http://cakecentral.com/gallery/2066285
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SANITY-Minds are like parachutes. Just because you've LOST yours. Doesn't mean you can borrow MINE!!!....
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post #3 of 9
I heard that choc. chips for modeling choc. is not ideal because it does crumble..YOu need to stick with a premium choc. with like 70% cocao or higher in order to use that for this method. The premium choc. is expensive lieke 2.50/$3 for just a bar of it,,so I would stick with the candy melts to save you money and to know it works best! SAME with white choc..do not use chips!
post #4 of 9
Thread Starter 
Quote:
Originally Posted by jenscreativity

I heard that choc. chips for modeling choc. is not ideal because it does crumble..YOu need to stick with a premium choc. with like 70% cocao or higher in order to use that for this method. The premium choc. is expensive lieke 2.50/$3 for just a bar of it,,so I would stick with the candy melts to save you money and to know it works best! SAME with white choc..do not use chips!



i thought that might be what was wrong, Thank you! icon_smile.gif
post #5 of 9
FYI, I tried using the almond bark and chocolate candy coating last time I made the modeling chocolate and it did not turn out very well. So, just going by my own personal experience, I wouldn't recommend using those either.
post #6 of 9
Quote:
Originally Posted by Debi2

FYI, I tried using the almond bark and chocolate candy coating last time I made the modeling chocolate and it did not turn out very well. So, just going by my own personal experience, I wouldn't recommend using those either.



Which candy coatings? Are you talking the Wilton or Merckens?

I thought that's what everyone uses.

http://sugarsweetcakesandtreats.blogspot.com/2011/03/how-to-make-modeling-chocolate.html
post #7 of 9
Thanks
post #8 of 9
I just made some with Baker's semi sweet. I needed black so I added a fair amount of black coloring. It worked out well. I used this site for recipes.
http://www.epicurious.com/recipes/member/views/MODELING-CHOCOLATE-1230009
post #9 of 9
These modeling chocolate recipes are from joy of baking. Weigh your chocolate and note the different amounts of corn syrup for different chocolates.

Dark Chocolate Modeling Paste:

7 ounces (200 grams) bittersweet chocolate, chopped

1/4 cup (60 ml) light corn syrup

Semi-Sweet Chocolate Modeling Paste:

7 ounces (200 grams) semi-sweet chocolate, chopped

3 1/2 - 4 tablespoons light corn syrup

White Chocolate Modeling Paste:

7 ounces (200 grams) white chocolate, chopped

1 1/2 - 2 tablespoons light corn syrup

Milk Chocolate Modeling Paste:

7 ounces (200 grams) Milk Chocolate

2 1/2 - 3 tablespoons light corn syrup

Side note, please melt your chocolate in a stainless steel bowl over simmering water, in my opinion using the microwave ruins chocolate.
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