katy625 Posted 28 Jan 2007 , 4:17am
post #1 of

So, I made two batches of Chocolate Modeling clay. So simple! I even used my soft Pink Americolor in the white chocolate before adding the Corn syrup....worked perfectly. (the other batch was semi sweet choc) Thats some neat stuff. When you add the syrup and fold it in, it turns itself into a ball then you just lay it on Wax paper. It didn't take long at all for it to set up. These two batches are for roses that Im making tomorrow so Im going to let them sit overnight. I did break a piece of the chocolate off and worked it with my hands. Once it warms up a little it made a perfect ball! You can work out any creases. Neat o! If I can roll this stuff (im making one more batch tomorrow) nicely tomorrow I might use this more than MMF! It is Sooooo much faster and easier. MMF is already easy but this is way easy! I love this stuff. It tastes sooo yummy!!!!!!! I heard you can also buy flavoring. Im in love with this stuff!

71 replies
aobodessa Posted 28 Jan 2007 , 4:25am
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Katy, I found the same thing. I recently made chocolate clay for the first time and was really impressed with the stuff. I even made white chocolate calla lilies that I put on heart-shaped cookies for a wedding, and they were awesome. I thought it was really great to work with, very little "drying/cooling" time once you form the item, and it tastes great! I agree, very easy to work with. I actually find myself trying to find ways I can use it in my cake projects (like I need an excuse to get creative.....)

Odessa

dodibug Posted 28 Jan 2007 , 4:32am
post #3 of

Is there a recipe on here for it? icon_smile.gif

Michelle104 Posted 28 Jan 2007 , 4:32am
post #4 of

Can you get this anywhere? About how much does it run? Do you cover cakes with it like you do mmf or just accents? I'm intrigued! I tried mmf for the first time today and am looking forward to much more creativity!!! WOOOHOOOO!

Sweetpeeps Posted 28 Jan 2007 , 4:33am
post #5 of

Alright Spill! lol What's this stuff all about? I've really fallen hard for fondant....are you telling me there's something better? lol Can you give a little instruction on it or a link on how to make it?
thanks
Sharon

tirby Posted 28 Jan 2007 , 4:35am
post #6 of

Ok we all want to know. And see how the roses turn out!!

ckkerber Posted 28 Jan 2007 , 4:36am
post #7 of

Does it set up "hard" in that you wouldn't want to eat the final decorations after they've set out for a while? That's the gripe / problem I have with so many of the "edible" modeling mediums. I can't see the point in striving to make sure everything on your cake is edible and then to make things that essentially no one wants to eat. I'd rather that everything on the cake be edible and be good / easy to eat!

jenncowin Posted 28 Jan 2007 , 4:36am
post #8 of

I too would like to know the scoop on this wonder....

cookiecreations Posted 28 Jan 2007 , 4:36am
post #9 of

Isn't the chocolate modeling clay great!!! I just started using it a few months ago and am also trying to find ways to work it into designs. It's so easy to make and work with and the taste is delicious!

The chocolate calla lillies sound awesome!!

katy625 Posted 28 Jan 2007 , 4:38am

The recipe is 10 oz chocolate (i used choc. chips in white and semisweet-two separate batches)
1/3 cup of light Karo Syrup (aka- cornsyrup)

Heat chocolate in the microwave till melted using 30 seconds intravels. Stir after each 30 seconds. It took me 1 min 30 sec. total. (before adding corn syrup-add your coloring if you want to change from white to another color)
When you get to desired color (if you are coloring it- you don't have to) pour in corn syrup and FOLD in with rubber spatula. The mixture will turn into a ball after about a min of folding. Then lay on wax paper and spread out to about 1/4inch thickness. It hardens in about an hour or so. When you are ready to use it, it will break into pieces but the warmth from your hands softens it up then you just knead it a little and its ready to go!

You can use it to cover cakes like MMF but Yummier! You can make decorations!!!!!!!!! Even on ACE OF CAKES the show the fondant guy said he loved working with it because unlike MMF you can actually rub seams together and they disappear since chocolate melts as it get warmer by your rubbing it. Im a Chocolate Clay lover now!

cookiecreations Posted 28 Jan 2007 , 4:41am

Katy how soon do you start working with your choc clay after you make it? I found a wilton recipe that recommends letting it sit overnight and it's like a rock but smooths out great after alot of kneading. Do you see any difference in the clay if you use it after a few hours???

Sweetpeeps Posted 28 Jan 2007 , 4:46am

You can actually knead it all until soft and roll it out to cover cakes? Is it the same as rolling out fondant? Thanks alot for the info. I like working with fondant but it tastes awful. I always feel like it's a waste because it will just be thrown away!

cakemommy Posted 28 Jan 2007 , 4:48am

The recipe sounds awfully familiar to the Candy Clay recipe on the back of Wilton's Candy Melts. Am I to understand you do not use the melts? I've tried coloring the white melts with my Americolor before but it just siezed up

Did you use store bought (Nestle's or another brand) white chocolate chips and milk or semi-sweet? I would imagine it takes quite a few batches to cover a cake with this stuff.

Where did you get the recipe from?


Amy

katy625 Posted 28 Jan 2007 , 4:56am
Quote:
Originally Posted by cookiecreations

Katy how soon do you start working with your choc clay after you make it? I found a wilton recipe that recommends letting it sit overnight and it's like a rock but smooths out great after alot of kneading. Do you see any difference in the clay if you use it after a few hours???




Im sorry my baby woke up....im back.
My chocolate has been sitting for about two hours and its ready to go whenever i want to use it. You can let it sit overnight but you don't have to.

Here is the website I used and i have to say that its the same trusty lady that i used for my mmf instructions. Peggy is the greatest!!! This page has the recipe and instructions. (yes it is the same amount that wilton uses but you really don't have to wait 8 hours. It really hardens pretty quickly)

http://whatscookingamerica.net/Candy/ChocolateRoses.htm

I did use Nestle white chocolate chips and I used the Ameri Color soft pink and it worked just fine. I don't know why it would seize.hhhmmm

cookiecreations Posted 28 Jan 2007 , 4:59am

I found the candy clay recipe on the wilton site, stumbled on it actually and was instantly intriqued. I didn't even realize it was on the back of the candy melts! icon_surprised.gif I buy the Wilton white chocolate but use merckens dark and milk chocolate, the flavors are better IMO. I've only made the recipe twice and haven't colored it. I did blend dark and milk to make the twigs on my fairy cake that's posted. Wilton has so many colors for the candy melts, have you tried any of those??

Does anyone know what to add to the choc modeling clay to soften it if it's too sift to roll out? Or is the heat of your hands enough?

katy625 Posted 28 Jan 2007 , 5:04am
Quote:
Originally Posted by cookiecreations

I found the candy clay recipe on the wilton site, stumbled on it actually and was instantly intriqued. I didn't even realize it was on the back of the candy melts! icon_surprised.gif I buy the Wilton white chocolate but use merckens dark and milk chocolate, the flavors are better IMO. I've only made the recipe twice and haven't colored it. I did blend dark and milk to make the twigs on my fairy cake that's posted. Wilton has so many colors for the candy melts, have you tried any of those??

Does anyone know what to add to the choc modeling clay to soften it if it's too sift to roll out? Or is the heat of your hands enough?




I popped a big piece off just a minute ago an just worked it with my hands and after about 30 seconds or so it softened up by that warmth. I made a rose easily and gave it to my DH. He likes it much much more than fondant. I think he just doesn't understand the concept of MMF icon_razz.gif Now, Chocolate he can understand!

Oooooooooh, Im going to dust my pink roses with luster dust tomorrow! Yeah! That will be pretty. i have a nice pink luster dust. yay!

loveqm Posted 28 Jan 2007 , 5:05am

I would love to try this as well... Do you just use any kind of regular chocolate chips? or chocolate? anything specific to look for? sounds soo interesting and if you want to cover a cake w/ it do you roll it out right away and use it or still wait overnight? Thanks!

cookiecreations Posted 28 Jan 2007 , 5:08am

Thanks for the link! I found Peggy's site too, just last week, when looking at different MMF recipes!! She is the greatest! When I make my next batch of modeling I'll use it in a few hours instead of waiting so long. It can be brutal on the hands after 8 hrs +.

I haven't tried coloring the white yet but like the fact that I can.

Seized up after adding color, maybe the recipe needs more corn syrup??

katy625 Posted 28 Jan 2007 , 5:09am
Quote:
Originally Posted by loveqm

I would love to try this as well... Do you just use any kind of regular chocolate chips? or chocolate? anything specific to look for? sounds soo interesting and if you want to cover a cake w/ it do you roll it out right away and use it or still wait overnight? Thanks!




I just used the 12 oz bag of Nestle White Chocolate chips (u use 10 oz of the bag) for the Semi Sweet choc. I used what i had in the pantry which was Ghiradelli Semi sweet choc. bars. Worked just fine! U can also use Wilton melts too. If you want to cover your cake I would wait just about an hour no longer, knead it then roll it out. The only reason why I am letting my first two set overnight is because they are for roses and I am in no hurry. I am making the clay for the cake cover tomorrow though because I want it fresh.

Szy Posted 28 Jan 2007 , 5:10am

I keep reading about MMF. What is it?
Kris

katy625 Posted 28 Jan 2007 , 5:13am
Quote:
Originally Posted by Szy

I keep reading about MMF. What is it?
Kris


Marshmallow Fondant. It is soooooooooo much better than Wiltons nasty nasty fondant.
Here is Peggys website that has the perfect description and instructions!

http://whatscookingamerica.net/PegW/Fondant.htm

cookiecreations Posted 28 Jan 2007 , 5:13am

I used luster dust for the first time yesterday. Do you mix your luster dust for the choc roses or just powdered?? That sound so pretty putting pink luster dust on the white choc roses!!!

I used some left over choc clay yesterday to make the nails for my dino cake and it did take only a few second for the small piece to soften up.

katy625 Posted 28 Jan 2007 , 5:18am
Quote:
Originally Posted by cookiecreations

I used for the first time yesterday. Do you mix your for the choc roses or just powdered?? That sound so pretty putting pink on the white choc roses!!!

I used some left over choc clay yesterday to make the nails for my dino cake and it did take only a few second for the small piece to soften up.




Well, the cake will be covered in White chocolate then the roses will be pink choc. that I dyed with Ameri Color pink first then I will dust them just with the powder. Honestly, I don't know how the vodka would react with the chocolate. I think that will be something I will have to test out. I don't see why you couldn't paint it on because I have a website that is ONLY chocolate clay cakes and they are ALL painted. So, im sure it won't be a problem.

Szy Posted 28 Jan 2007 , 5:22am

Katy,
Thank you for the reply. I am printing the recipe now.
Kris

Michelle104 Posted 28 Jan 2007 , 5:23am

Can you share the website? I love checking out everyone's work! I can't wait to try this! Thanks so much for sharing!

katy625 Posted 28 Jan 2007 , 5:24am
Quote:
Originally Posted by Szy

Katy,
Thank you for the reply. I am printing the recipe now.
Kris




No problem! I think I am off now to mold some chocolate roses! I think I ought to do them now since I have quite a bit left to do for this cake tomorrow! Good Night Ladies!

cookiecreations Posted 28 Jan 2007 , 5:27am

I just love those choc clay roses. I'll have to try some out next week, they look awesome. Thanks for the help!! thumbs_up.gif

nefgaby Posted 28 Jan 2007 , 5:37am

Wow, now I want to try too!!!! Thanks for sharing!

cakemommy Posted 28 Jan 2007 , 5:38am

I would hope this recipe "reacts" differently than Wilton's Candy Clay recipe. I would never use that recipe to cover a cake with. I would have ever considered attempting to roll that recipe out to cover a cake with. It's not THAT soft even if you work with it. It's just too much to try and soften even in batches and roll out.

Now if this particular Chocolate Clay recipe is easier/softer/less messy than Wilton's Candy Clay recipe then I will consider using it.

The Wilton white Melts seized when I added color to it. Even the tiniest amount of color ruined it.

I'll have to give it a try. Has anyone made and used Chocolate Plastique?


Amy

Cookie4 Posted 28 Jan 2007 , 5:40am

Thank you so much for sharing your recipe and ideas. I noticed this used on Ace of Cakes and thought I would have to purchase it, not make it myself. Great ideas!

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