Bunsen Posted 29 Aug 2009 , 4:12am
post #1 of

Hi there Aussies, I need your help!

I've tried several recipes for modeling chocolate but I always end up with a rock hard lump that kills my hands to get pliable enough to use. I think the problem is using recipes that rely on US/UK ingredients (I suspect the ratios vary according to different brands as the "best" recipes always seem to specify a brand...)

Does anyone have a tried and tested recipe that works with what we have available here?

Thanks guys!

19 replies
sugarandslice Posted 29 Aug 2009 , 4:41am
post #2 of

Hi Bunsen. Sorry I can't help you but I'll be interested to see what others have to say.
icon_smile.gif

cupsncakes Posted 29 Aug 2009 , 12:58pm
post #3 of

Sorry I don't have a recipe, but could you possibly use chocolate fondant? Not sure if it would work for what you want though. I buy it from Carolines Sugar Art.

Bunsen Posted 30 Aug 2009 , 11:49am
post #4 of
Quote:
Originally Posted by cupsncakes

Sorry I don't have a recipe, but could you possibly use chocolate fondant? Not sure if it would work for what you want though. I buy it from Carolines Sugar Art.




Thanks, one of the reasons I want to make it is so I can mix it with fondant, as I don't like the taste of commercial choc fondant (well, the one I tried anyway!). Which brand do you use - does it taste good?

sugarandslice Posted 30 Aug 2009 , 11:55am
post #5 of

I've just come across roberts confectionary (dot) com (dot) au
I don't know if they'll have what you're looking for but they might be able to point you in the right direction.
HTH

scgriffiths Posted 30 Aug 2009 , 12:11pm
post #6 of

I've had some issues with some of the recipes I tried from here too, but discovered it is because American measurements are different from ours. (1 cup = 236ml, 1 tbs = 15g, etc)

Bunsen Posted 30 Aug 2009 , 12:11pm
post #7 of

Thanks, I'll have a look icon_smile.gif

Bunsen Posted 30 Aug 2009 , 12:22pm
post #8 of
Quote:
Originally Posted by scgriffiths

I've had some issues with some of the recipes I tried from here too, but discovered it is because American measurements are different from ours. (1 cup = 236ml, 1 tbs = 15g, etc)




I double checked my measurements (been caught out with that one before icon_wink.gif) so I'm fairly certain there is difference in the corn syrup or the chocolate...

cupsncakes Posted 30 Aug 2009 , 12:50pm
post #9 of
Quote:
Originally Posted by Bunsen

Quote:
Originally Posted by cupsncakes

Sorry I don't have a recipe, but could you possibly use chocolate fondant? Not sure if it would work for what you want though. I buy it from Carolines Sugar Art.



Thanks, one of the reasons I want to make it is so I can mix it with fondant, as I don't like the taste of commercial choc fondant (well, the one I tried anyway!). Which brand do you use - does it taste good?




Sorry I don't know the brand of it, Carolines packaged it up with their own label on it, (I only bought a couple of kilos of it). I wouldn't say the taste was fabulous, but I needed to cover a cake for an outside wedding in February, and I didn't want to risk it melting. The guys there at Carolines are very helpful though, I'm sure if you contacted them they could tell you what brand they sell, or maybe even help you with your modeling chocolate problem.
http://www.carolines.com.au/

Bluehue Posted 30 Aug 2009 , 12:54pm

http://www.champagnecakes.com.au/icing2.html


Evening Bunsen,
I use the Renshaws Belguim Chcolate Icing from the above web site -
The link will take you straight to the *icing page* -
well page 2 actually icon_wink.gif

Great elasticity - very plyable - can be buffed to a smooth finish very easily and has a *chocolate* taste - unlike some that taste a bit plastic/chocolate - IYKWIM.

Just incase you ever want to buy pre made -
Or any one else for that matter... icon_smile.gif

Bluehue. icon_smile.gif

Bunsen Posted 31 Aug 2009 , 11:08am

Thanks Bluehue, I'll give that a try!

auzzi Posted 12 Sep 2009 , 7:46am

Are you trying to use something like this?

PLASTIC CHOCOLATE - Australian measures
500g dark chocolate
8 1/2 tb liquid glucose
5 ts water
Mix liquid glucose and water until completely combined.
Melt Chocolate either in double boiler of microwave.
Mix glucose mixture into chocolate until dough forms,
Wrap chocolate dough in plastic. Stand in a container on kitchen bench 4-8 hours [over night is fine].
Cut chocolate dough into 5 cm cubes then zap in microwave to soften before use.

Australian Liquid Glucose is thicker than American Corn Syrup. The addition of a feww teaspoons of water thins it sufficiently to use to make a pliable mixture.

There are a selection of Chocolate Rolled Fondant recipes available. Instead of flavouring a commercial brand, try this recipe:

Chocolate Rolled Fondant - Australian measures
1 tb gelatine in
1/3 c water
1 tb glycerine
½ c liquid glucose
2 tb shortening [not butter]
1 ts vanilla[optional]
½ c ordinary cocoa powder
1 kg icing sugar mixture [pure icing sugar is fine as longer as there are NO lumps]
Sprinkle gelatine over water. Sit the bowl in a pan of hot water for 5 minutes. Stir until dissolved. Add glucose, glycerine and shortening then stir until melted. Set aside.
Sift sugar and cocoa powder into a large bowl. Retain approx. 1 cup to use when kneading dough. Make a well in the centre and pour in the gelatine mix.
Stir with a large metal spoon, then knead by hand. As it comes together as a dough, add some of the retained sugar if required, if it feels sticky.
Dust surface of the bench with sugar before dumping out the dough. Knead until smooth. Add more sugar if sticking.

The sugar should be absorbed into the chocolate fondant and not sit on the surface discolouring the brown surface - a greased surface, should be used for the final roll-out before covering the cake.

Bunsen Posted 12 Sep 2009 , 9:39am
Quote:
Originally Posted by auzzi

Are you trying to use something like this?

PLASTIC CHOCOLATE - Australian measures
500g dark chocolate
8 1/2 tb liquid glucose
5 ts water
Mix liquid glucose and water until completely combined.
Melt Chocolate either in double boiler of microwave.
Mix glucose mixture into chocolate until dough forms,
Wrap chocolate dough in plastic. Stand in a container on kitchen bench 4-8 hours [over night is fine].
Cut chocolate dough into 5 cm cubes then zap in microwave to soften before use.

Australian Liquid Glucose is thicker than American Corn Syrup. The addition of a feww teaspoons of water thins it sufficiently to use to make a pliable mixture.

There are a selection of Chocolate Rolled Fondant recipes available. Instead of flavouring a commercial brand, try this recipe:

Chocolate Rolled Fondant - Australian measures
1 tb gelatine in
1/3 c water
1 tb glycerine
½ c liquid glucose
2 tb shortening [not butter]
1 ts vanilla[optional]
½ c ordinary cocoa powder
1 kg icing sugar mixture [pure icing sugar is fine as longer as there are NO lumps]
Sprinkle gelatine over water. Sit the bowl in a pan of hot water for 5 minutes. Stir until dissolved. Add glucose, glycerine and shortening then stir until melted. Set aside.
Sift sugar and cocoa powder into a large bowl. Retain approx. 1 cup to use when kneading dough. Make a well in the centre and pour in the gelatine mix.
Stir with a large metal spoon, then knead by hand. As it comes together as a dough, add some of the retained sugar if required, if it feels sticky.
Dust surface of the bench with sugar before dumping out the dough. Knead until smooth. Add more sugar if sticking.

The sugar should be absorbed into the chocolate fondant and not sit on the surface discolouring the brown surface - a greased surface, should be used for the final roll-out before covering the cake.




Thanks Auzzi, this is exactly what I was looking for - I knew something must be different here but I didn't want to waste anymore good chocolate experimenting!

sugarandslice Posted 12 Sep 2009 , 9:24pm

Thanks Auzzi, they look like great recipes. I wish I'd seen them before I bought RTR chocolate fondant yesterday! Oh well, I'll know for next time!

Cheers,
Emma

ozgirl42 Posted 12 May 2012 , 11:12pm

At last a modelling chocolate recipe that works! Thanks Auzzi!

ashleabrowncake Posted 26 Feb 2013 , 8:01am

AHi all, I know this is an old post, but I was wondering if any one can answer this? I have made a couple of batches of modelling chocolate with white chocolate, not this recipe though (yet) and it works well enough for what I have needed it for, except for a little problem with excessive oil. to the point when I knead it it runs down my arms :( I need to keep blotting it on paper towel. I am guessing it is the chocolate I am using (nestle professional snowcap). Any other suggestions what it could be, or a different brand of chocolate to use?

pastries rule Posted 13 Mar 2013 , 11:27am

AI am in America so I am not familiar with that nestle product but I use callebeaut chocolate for my modeling chocolate and the cocoa butter will come out. All I do is keep working it on a marble with a metal scraper till it cools (tempers) together. I use an Ewald Notter recipe for all my chocolate. He has a great new book out called The Art of the Chocolatier. Great book, he also has The Art of the Confectioner. Hope that helps.

ApplegumPam Posted 13 Mar 2013 , 11:34am
Quote:
Originally Posted by ashleabrowncake 

Hi all,
I know this is an old post, but I was wondering if any one can answer this?
I have made a couple of batches of modelling chocolate with white chocolate, not this recipe though (yet) and it works well enough for what I have needed it for, except for a little problem with excessive oil. to the point when I knead it it runs down my arms icon_sad.gif I need to keep blotting it on paper towel.
I am guessing it is the chocolate I am using (nestle professional snowcap).
Any other suggestions what it could be, or a different brand of chocolate to use?

 

Its not the recipe or the brand of chocolate its the operator :)

Have a look at Lauren Kitchens Youtube clip - How NOT to make Modelling Chocolate where she will make a 'failed' batch on purpose to show exactly what you are doing wrong

Then watch the 'How to Make Modelling Chocolate' - once you know the 'do not's'  it makes success that little bit easier  :)
 

ashleabrowncake Posted 17 Mar 2013 , 8:41am

Athank you, I will check that out :)

rosech Posted 17 Mar 2013 , 3:51pm

AWill try this as I have bn having same problems. Our liquid glucose is thick too.

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