You’re welcome…BUT…when you mentioned Mike McCarey I remembered that with with his car cake DVD was a list of resources, including where he gets his Guittard white chips!
Here you’ll find the Choc-Au-Lait chips I mentioned in the first comment AND “GOURMET WHITE CHOCOLATE CHIPS” for a few bucks more. I’m thinking now these are the ones Lauren is talking about.
Please feel free to delete my first comment…I would never want to steer anyone wrong.
This is really helpful, thanks. Does anyone know what would be the British/UK equivalent items? We have golden syrup readily available, but not clear corn syrup… Thanks
Hi Jessica! Thanks for all your amazing tutorials and cakes — I was wondering how you get vibrant colors in modeling chocolate when there aren’t candy melts already in that color? For example, I wanted to make a patriotic blue recently, but Wilton only had melts in a pale blue. I tried to add candy color when melting the melts but then the modeling chocolate came out really oily and totally unusable. Would love your help with this!
Lately I’ve been adding regular gel colors to my corn syrup, mixing that up, then adding that to the melted chocolate. It colors it without seizing because the corn syrup does something to it! – don’t ask me what!! It’s sooo nice to use regular gel colors because there are a lot more available! The only challenge with this method is you have to guess how much color you need because you can’t add it later. The other thing I’ll do if I need to adjust the modeling chocolate a shade or two is to color a small amount of fondant a darker shade of what I’m going for and mix in a little of that fondant a bit at a time until I get the color right. You can mix the two.
If it gets oily, just dab off a bit of the oil while it’s resting. Then, before it hardens up (about an hour to two hours after I make it), I go ahead and start kneading it to work all the oils in while it’s not solid yet. Try doing that before it gets rock hard.
Great recipe. I made my nephew this cake for his 21st and used your modelling chocolate recipe to make the wooden barrel. easy to make, easy to use. Brilliant. Thanks heaps
That looks great!
If she’s referring to the Guittard Choc-Au-Lait gourmet white chips, you don’t have to purchase wholesale, but you do have to purchase on-line.
I found them here: http://www.groovycandies.com/pc/viewPrd.asp?idproduct=102374&idcategory=671
They’re very tasty and less sweet than regular supermarket white chips.
(I used them for ganache)
Mimi
Thanks Mimi for the link!
This is the same recipe Mike McCarrey uses too!
You’re welcome…BUT…when you mentioned Mike McCarey I remembered that with with his car cake DVD was a list of resources, including where he gets his Guittard white chips!
http://worldwidechocolate.com/shop_guittard_chocolate_chips_and_wafers.html
Here you’ll find the Choc-Au-Lait chips I mentioned in the first comment AND “GOURMET WHITE CHOCOLATE CHIPS” for a few bucks more.
I’m thinking now these are the ones Lauren is talking about.
Please feel free to delete my first comment…I would never want to steer anyone wrong.
Mimi
ciaooo ti seguo sempre….:-)
This is really helpful, thanks. Does anyone know what would be the British/UK equivalent items? We have golden syrup readily available, but not clear corn syrup… Thanks
We would use glucose syrup
Thank you so much for this video. I really wanted to know how I could make modelling chocolate. I usually use fondant.
When would you color the modeling chocolate? Thank you very much for putting this video is now seems so much easier to make.
chocosphere.com is another great resource for chocolate as well.
Becca, you can buy light corn syrup from amazon.co.uk
Hi Jessica! Thanks for all your amazing tutorials and cakes — I was wondering how you get vibrant colors in modeling chocolate when there aren’t candy melts already in that color? For example, I wanted to make a patriotic blue recently, but Wilton only had melts in a pale blue. I tried to add candy color when melting the melts but then the modeling chocolate came out really oily and totally unusable. Would love your help with this!
Thanks!
Lately I’ve been adding regular gel colors to my corn syrup, mixing that up, then adding that to the melted chocolate. It colors it without seizing because the corn syrup does something to it! – don’t ask me what!! It’s sooo nice to use regular gel colors because there are a lot more available! The only challenge with this method is you have to guess how much color you need because you can’t add it later. The other thing I’ll do if I need to adjust the modeling chocolate a shade or two is to color a small amount of fondant a darker shade of what I’m going for and mix in a little of that fondant a bit at a time until I get the color right. You can mix the two.
If it gets oily, just dab off a bit of the oil while it’s resting. Then, before it hardens up (about an hour to two hours after I make it), I go ahead and start kneading it to work all the oils in while it’s not solid yet. Try doing that before it gets rock hard.
I hope that helps!
Great recipe. I made my nephew this cake for his 21st and used your modelling chocolate recipe to make the wooden barrel. easy to make, easy to use. Brilliant. Thanks heaps
Yay!