The recipe I saw says to use 10 ounces of chocolate, and 3 ounces of corn syrup. Do they mean 10 ounces weight of chocolate and 10 ounces measured in a cup of corn syrup? Hope this question makes sense

Your question makes total sense.

But it would be good to know your source. Pastry chefs, especially people who make bread, weigh everything, including water!

This is the recipe I have, as you can see, she tells you about "3 ounces measured in a cup, or 4.5 ounces weighed".

http://sugarsweetcakesandtreats.blogspot.com/

Hope you find out what yours would be. I think it's most likely measured?

You're welcome. Yes, very detailed instructions for everything.

This is her profile in CC in case you ever need to PM. I love her blog.

http://cakecentral.com/cake-decorating-forum-userprofile-639191.html

Thanks for sharing. This is a great site.

Thanks so much! I have looked at so many sites, I can't remember. Some sites said 8 ounces of chocolate and some said 10. I think the syrup is probably measured, too. And thanks for that link, it's a great site!

Weigh it all - 16oz chocolate to 4.5oz corn syrup = so much easier this way. And you can round it and say 1:4 corn syrup to chocolate for ease. Using a little more corn syrup makes a softer modeling chocolate while using less makes it harder (I prefer to use a little less for modeling with but it's a personal preference). Once you get working with it you'll find what works for you best and adjust as needed.

Candy melts are big, round wafers while chips are small and if you buy blocks they are solid and it's hard to actually measure this stuff consistently and I just find it easier and quicker to just weigh it - love my digital scale!

I am glad I found this thread, I just made your white modeling chocolate and its resting as I type. I am going to mix it into my fondant about 30%, I am making scallops to go around the whole cake so I will need the fondant to be firmer. I will also be coloring the fondant/choc light blue. I'll probably have put the finished cake in the fridge...how does modeling chocolate do in the fridge? Thanks

Modeling chocolate is hands-down my favorite modeling substance to use!! Honestly though, I don't ever measure either the chocolate or the corn syrup. I pour corn syrup into melted chocolate until it looks like I've got about 3/4 chocolate and 1/4 syrup, and I mix. I've never, ever, had it come out poorly. Funny, as a scientist I measure EVERYTHING to within 100th sometimes 1,000th of a gram, but when cooking I have a hard time bringing myself to measure anything.

My modeling chocolate wafers from Michael's is 14 oz. So, maybe that is the way she is using the weight...her packages may be 10 oz packages.

One more question... how long does the modelling chocolate last after you make it? Can you make it ahead of time?

Thanks!

Divinecc - I've never stored my modeling chocolate figurines in the fridge. I just keep the figures aside and add to the cake right before delivery - too much detail and too much of a risk to me - they're fine just kept aside, covered, away from sunlight and direct heat.

I did make 3 cakes covered in modeling chocolate that were stored in the fridge for about 5 hours and they did fine - they did get droplets of condensation on them when they were coming back down to room temperature but it all dried up (see my character head cakes) - they didn't have a lot of detail on them either so I think that's why they did ok.

Thanks for all your help, I really appreciate it. Your modeling chocolate figurines are seriously awesome I made the chocolate two days ago and last night I kneaded it together. My husband couldn't believe how it came together after seeing the broken pieces. It's so fun trying new things! I love your blog and have saved it in my favs. I am actually crumb coating the cake in ganache too, I found your blog a while back and have been using your tutorial. Thanks for being so helpful and willing to share your knowledge

Please can you help me.
I am living in Europe and corn syrup is not available so i used golden syrup instead. However the white chocolate turned a light brown colour.
Is there any other alternative to corn syrup that i can use that will not change the colour of the chocolate ??

Thanks in advance

You should use glucose syrup instead of golden syrup. It needs to be thinned down slighty so it gets to corn syrup consistency but I'm not sure of how much water to add. Maybe someone can post the amount?

Thanks Lisapeps

I will try this out. I also another alternative to corn syrup is simple sugar and water syrup. I will try both and see the outcome.

I read once in a marshmallow recipe that liquid glucose could substitute corn syrup measure for measure. Same amounts.

I've made fondant and have substituted glucose for the corn syrup in the same amount, too.

So maybe you should try the same amount and if that doesn't work you could start diluting it a little?

And this is from Chowhound.

Why buy it? Equal parts water/sugar. Bring to a boil, and stir until sugar has been dissolved. Put it into a container and refrigerate. I've had a bottle in the fridge for about 10 months, with no ill effects

Many thanks for your assistance. I will try it out and advise the results

So...am I reading this right? You use the modeling chocolate for figures and the ganache for covering the cake before you place fondant over it? I looked at your blog and appreciate all your great information.

I also would like to thank imagenthatnj for the site. I've never worked with modeling chocolate but now I feel that must try it. Thanks

You're welcome, susie1.

Hopefully Angela comes back to answer lutie's question.

I read her blog, though, so yes, she uses modeling chocolate for figures, ganache for under the cake, swiss meringue buttercream, and she makes marshmallow fondant to cover the cakes (when she's not covering with swiss meringue buttercream).

And I want to try modeling chocolate too...all the theory is in my head, but no time yet to try anything!