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That was easy! I'll tell ya what I know! - Page 3

post #31 of 72
You can't use regular gel colors to color chocolate or the candy melts because it's water based and water causes chocolate to seize. It's pretty much ruined then. Anyway, they make special coloring for candy, or you can buy the Flo-Coat from Americolor and use your regular gel colors (which I recommend, because the candy coloring is available in a huge amount of colors and you have already bought all of those gel colors anyway).

Modelling chocolate is so cool! I love making the roses out of it.
"Love is grand, but all I really need is chocolate." -Miss Piggy
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"Love is grand, but all I really need is chocolate." -Miss Piggy
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post #32 of 72
The flo coat works great. I was shocked to see how nice the chocolate colors with it. I had some chocolate that added color to it and it started to stiffen up but once I added the flo coat it thinned right out. There is no taste to it either.
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #33 of 72
you are such an enabler....of course we all want to try it now. I have a question - on the tutorial, I am not grasping what she means by teepee shape. Any help on that?
post #34 of 72
I love working with chocolate clay too! I'm pretty sure that chocolate plastique/plastic is the same thing as candy clay.

To keep it from seizing up you can use oil based candy colors.

I haven't tried to cover a cake with it yet, but it worked great to make the bones and skull on my skeleton cake. I've also played around with mixing a little fondant into choc clay and that works too.

Courtney
Courtney
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Courtney
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post #35 of 72
Quote:
Originally Posted by wendyintx

you are such an enabler....of course we all want to try it now. I have a question - on the tutorial, I am not grasping what she means by teepee shape. Any help on that?



A teepee is a Native American tent or a cone shape. HTH.
post #36 of 72
I have worked with the chocolate clay before, and it is true it is very very yummy.
IMH it's harder for covering a cake than fondant, because fondant is softer and "falls" arround the borders of the cake better than chocolate.
It's very easy to make the roses and it looks very nice.
For some reason all brides love the look, but very few actually order it, I think it's because of the color.
Don't do the roses too much in andvance, chocolate is not so good for storage, and cake dummys just last perfect for about 3 month, and then start to deteriorate.
Here is a great tip, there is a lacquer specially made for chocolate,it makes the product shine beautifully,it is from Switzerland. HOLLINGER the brand name.
Paola
post #37 of 72
I didn't know about flo-coat, thanks for the tip golfgirl1227!

Paola is the lacquer for chocolate available in the states? Sounds great!!
"Do anything, but let it produce joy!"

~Henry Miller~
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"Do anything, but let it produce joy!"

~Henry Miller~
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post #38 of 72
Does this stay soft when put on a cake? I guess I'm confused about it hardening up, then able to soften it by working with it-does it then harden up again?
post #39 of 72
thanks for this info....I am really curious to try it out!
post #40 of 72
when you are working with the chololate, do you need to wear gloves. I know with fondant you don't have to worry about fingerprints, but how about chocolate. I scrub real good before I start, but gloves are so hard to work in when molding.
Co-Owner of Fat and Happy Confections
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Co-Owner of Fat and Happy Confections
Partner's User Name: FatandHappy
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post #41 of 72
Thread Starter 
Quote:
Originally Posted by nattyk

Does this stay soft when put on a cake? I guess I'm confused about it hardening up, then able to soften it by working with it-does it then harden up again?



I imagine that it does harden back up a bit because i made roses last night and they hardened by this morning. I think the corn syrup probabaly keeps it from breaking. If it were just plain chocolate coating nothing else it would break but the syrup makes it like a doughy consistency.
post #42 of 72
I made the chocolate clay and colored it red before adding the syrup. After a couple days, the formed parts were blotchy with white everywhere. I had to throw it out and use fondant instead. Anyone else had this issue?
post #43 of 72
Quote:
Originally Posted by JoanneK

The flo coat works great. I was shocked to see how nice the chocolate colors with it. I had some chocolate that added color to it and it started to stiffen up but once I added the flo coat it thinned right out. There is no taste to it either.



Hi, could you tell more on how the flo coat works and how to use it? I´ve seen it but never used it, so I´m wondering. I´ve always used oil based colors for chocolate. Thanks so much.
Gaby
www.SweetArtShop.com

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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #44 of 72
You just add some of the flo coat to your chocolate as you're coloring it (if you're using the gel paste colors) and it keeps it from seizing. Sometimes you have to add some, then go back and add more because it can thicken back up a bit but the flo coat doesn't impact flavor so if you need to add more it's okay.

I've also heard of people using a bit of Crisco to keep chocolate from seizing (just a little bit at a time, you can always add more if you need it).
post #45 of 72
[

Paola is the lacquer for chocolate available in the states? Sounds great!![/quote]

I think I got mine from JB PRINCE...or albert uster import, let me check, and I'll get back to you
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