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Question. About modeling chocolate

post #1 of 8
Thread Starter 
Hi quick question can I make modeling chocolate out of a normal bar of white chocolate or I have to buy white cooking chocolate. I don't seem to be able to find candy melts what I see they use on you tube I wouldn't be able to find them in the country I live so can I just use normal chocolate?
post #2 of 8
it'll be fine :0) the higher the cocoa butter percentage the better though; you may find that cheaper bars will give a softer MC if so either use less syrup or kneed in a load more melted choc if you find its too soft after making it. :0)
post #3 of 8
Thread Starter 
Thanks crazy-gray x
post #4 of 8

 

Hi there,

Candy melts are an imitation product...you are definitely better off going with a better brand of chocolate but no, you do not need to use 'baking chocolate.' Just a decent brand of white chocolate will do. 

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

Reply
post #5 of 8
Thread Starter 
Wow thanks for that where could I find your book to buy please? I really want to learn to do more with this modeling chocolate I see so much of it used on the American tv shows I had never heard of it before but you must use it a lot in USA .
post #6 of 8
Thread Starter 
I done some modeling chocolate today but must of done something wrong as it wasn't firming up anyway I can correct it or I have to throw it away?
post #7 of 8
Just add more melted chocolate itll be fine icon_smile.gif
post #8 of 8

First, make sure that you are giving it ample time to firm up. I pause 30-60 between all the stages of handling (after kneading, after rolling, after shaping, etc.). Second, make sure your work environment is cool (60-65 degrees F is best) because if it's not, chocolate can be very difficult to use.  If you are already doing both of those things and after an hour or so, the modeling chocolate still does not firm up, consider kneading some more melted chocolate into the batch to help give it some more strength. 

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

Reply

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

Reply
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