How to Make Modeling Chocolate - Easy Recipe
Our Easiest White Modeling Chocolate Recipe:
Today, I’m sharing my recipe for home-made white modeling chocolate. It’s super easy and comes together SUPER quick, but there are some important things about the process and product that I will highlight. Disclaimer: I’m not a modeling chocolate pro. I know just enough to get by for my needs! So what I share today is what I know... so far. ????
First off – What is modeling chocolate?
Modeling Chocolate is an edible “clay” made with chocolate and usually light corn syrup. It behaves like putty or clay, and can be molded, sculpted, painted, airbrushed. Because it is so pliable, it can be used in so many dessert-art forms including on cakes (think cake toppers), as showpieces (huge sculpted art!), on cupcakes and cookies. There are so many other applications,
What makes it different from fondant?
Aside from the taste (modeling chocolate literally tastes like the chocolate base, so white chocolate or dark depending on what you use), it behaves slightly differently. It’s better for sculpting in general. It does not dry quite as hard all the way through like fondant can. In higher temperatures, because it is chocolate (fat) based, it can melt a bit easier (but honestly, it stays quite robust). I find that with home-made modeling chocolate which does not use stabilizers, it can be a bit harder to work with if you’ve got warmer body temp. In my YouTube video, I talk about a few things that can help make this a bit easier.
Ingredients:
- Light Corn Syrup
- White Chocolate, Candy Melts or Almond Bark (I prefer Almond Bark for this!)
Measurements/ratio:
The ratio of the light corn syrup to chocolate is between 1:4 BY WEIGHT, but no more than 1:3 — this is based on tons of experimenting and under various weather conditions. When it’s hot as hell or if you are in AZ in the summer, go with 1:4. For this video, I am using about 50 grams of light corn syrup to 200 grams of almond bark because it is warm in Sacramento right now! In the winter when it is colder, I will likely change up the ratio by adding more corn syrup.
Method – Very simple, but easy to @* up:
1. Melt the candy melts/white chocolate/almond bark over a lightly simmering pot of water (double boiler method).
2. Stir every once in a while to distribute the heat to help the melting process along and prevent the chocolate from burning (no coming back from chocolate burning). It shouldn’t happen as long as your water is at a light simmer.
3. Once the chocolate is almost all melted, take it off the heat, wipe off the bottom so there is risk of condensation getting into the chocolate, causing it to seize.
4. Stir so that the residual heat melts the rest of the chocolate– we don’t want it too hot.
5. Place the bowl on the scale, zero out the scale and put in the appropriate amount of light corn syrup based on how much chocolate you’ve used.
6. USE CAUTION at this step and WATCH THE VIDEO (I am not yelling at you, I just want to STRESS THE IMPORTANCE of this step). Stir about 15 times until the mixtures JUST comes together and thickens up. Then leave it completely alone.
7. Set aside somewhere cool-ish (on your counter away from the sun is fine) and let it rest ideally overnight but I’ve used it as fast as an hour later–so long it has cooled completely!
8. Take out the amount desired, knead and use.
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BEST ROYAL ICING RECIPE & Perfect Icing Consistency
Welcome to the quick and easy royal icing recipe that will be the best royal icing you will ever make! This icing is perfect for decorating cookies!
Little Cookie Co's Royal Icing
2 pounds powdered sugar (1kg)
3 tablespoons meringue powder (30 grams)
2/3 cup of water (158 ml)
1/4 cup corn syrup (60 ml)
1 tablespoon butter bakery emulsion (15 ml)
1 tablespoon vanilla extract (15 ml)
1 teaspoon white color (5 ml)
Make sure your bowl and beater are grease free. You can wipe down the bowl and beater with vinegar if needed.
In mixing bowl, add powdered sugar and meringue powder and mix on low speed. Once combined, add half of the water, corn syrup, butter and vanilla flavours and mix on low speed. Scrape sides and bottom of bowl. If the icing is still dry and thick, add some more water until combined and slightly glossy looking. Add white food coloring. Scrape down bowl again and mix on medium speed for 30-45 seconds or until the icing is light and fluffy. Be careful not to overmix as the icing can become crumbly once dry.
If the icing is too stiff, add a few more drops of water and mix until you reach a soft peak. If the icing is too soft, and cannot hold a soft peak, add a few tablespoons of powdered sugar and mix until the peak is soft but holds steady.
To pair with the perfect sugar cookies, see my tutorial here:
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Butter Emulsion:
Chef Master White:
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Thank you for watching & Happy Baking
Best Chocolate Sugar Cookies. No spread, easy cut out recipe.
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No Spread Sugar Cookie Recipe for Royal Icing- Updated Sugar Cookie Recipe and Process and Process
This is how I make sugar cookies to decorate with royal icing! This is the method that has worked best for me and allows me to have flexibility when I bake sugar cookies for decorating. However, this is simply a guide to my process. You do what works best for you!
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How to make delicious sugar cookies | Simple recipe, only 5 ingredients & perfect for decorating!
Hey ♥️! I hope you make these delicious sugar cookies! You don't have to refrigerate them and they don't spread! You only need 5 ingredients and they are so simple and easy to make. Enjoy ????
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Chapters:
00:00 Intro
00:06 Cookie Recipe Ingredients
00:20 How to make cookies
01:31 How to store the cookie dough
01:40 How to roll cookie dough
02:02 How to use a cookie cutter
02:25 How to bake sugar cookies
02:40 How to make fondant sugar cookies
03:00 How to use Outboss Stamp N Cup Sweet Stamp
03:42 How to paint on a fondant sugar cookie
The full recipe is available on my website.
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▪️ OUTBOSS STAMP N CUT - WEDDING CAKE
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▪️ METALLIC FAIRY FLOSS PINK 15ML - EDIBLE ART PAINT
▪️ METALLIC GREEN TEA 15ML - EDIBLE ART PAINT
▪️ SWEET STAMP- DELUXE DUSTING BRUSH 2PK
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How To | Peppermint Meringue Cookie Recipe | You'll Be Amazed!
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*recipe below* Meringue cookies are a light and sweet treat, and with a splash of peppermint, they are perfect for holiday cookie swaps and for gifting to your friends! When you bite into their crispy shell they begin to melt in your mouth… and then you get that soft marshmallowy inside… *drool*
Once, *twice* can you find the *fancy* easter egg at the end?
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--------------------------RECIPE:-------------------------------
4 eggs (just the whites)
¼ tsp cream of tartar (optional but helps stabilize the whites)
¼ tsp salt
1 ⅓ c superfine sugar
¼-½ tsp peppermint extract
Crushed candy canes
Red and pink gel food coloring
(optional: if you just scoop out the meringues and don’t pipe, try adding 1c white chocolate chips just before you scoop them)
NOTE: We recommend you use a stand-mixer and not a handheld mixer…. Trust us!
Instructions:
1. Preheat oven to 200 F and line pans with parchment paper
2. Separate eggs - you’ll only need the whites.
3. In a stand mixer (if possible), gently whip egg whites, salt & cream of tartar until foamy
4. Keep mixing and slowly add sugar - a spoonful at a time
5. Increase the speed and mix until sugar granules are gone and you have stiff peaks (about 10 minutes)
6. Add peppermint extract
7. Spoon or pipe onto pan
8. If piping, paint your piping bag with gel food coloring. We used pink, red and a combination of both.
8. Sprinkle with crushed peppermint candies (optional, but looks pretty!)
9. Bake for 40-60 minutes (more or less depending on size) - you know they’re done if they come off of the pan easily and have a hard outer shell.
10. Turn off the oven and open the door a bit. Let cookies cool on the pan IN the oven.
….OR if you’re impatient like us, take out and eat! They may crack on the outside, but they’ll still taste great!!!
You can cook these at 225F like our cereal milk meringues, but they will crack (like ours did in the video.... We were in a time crunch!…..)
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