Do you need to let this rest for a while before using it?
Thanks so much !
Will this recipe work the same for Dark Chocolate? The fat content is different in milk/white choc vs Dar Choc... thx!
thank you so much
Can you add color to this? If so at what point do you do that?
how long can you store this and where? like at room temp or in fridge or freezer? I have never used molding chocolate..sorry for such a stupid question!
oh ya, and can i use this milk chocolate morsels instead of white chocolate too?
Add color to is just as you would fondant, you can use any paste or gel. I keep mine out on the counter.
I've tried several different recipes for white modeling chocolate and this one was by far the easiest to make and easiest to work with. I've had trouble with other ones using "fancy" chocolate getting way too greasy or being too difficult to work with (too sticky, got soft way to fast, very difficult to work it to usable form after letting it set up, etc.) This one was wonderful off the bat. I actually made two different recipes side by side so I know the conditions were the same and this one came out much better than the other using "good" chocolate. The other bonus with using the white chocolate chips is that the modeling chocolate came out more white. Some of the others I've made have kind of an off-white tint to them which isn't good if you need to make something very white (like a Tae Kwon Do uniform). Thanks for sharing!!
I forgot to add in my (very lengthy) post. I did let it set in the refrigerator overnight so I don't know what it would be like only waiting 15 minutes before trying to use it as the recipe says. I'll have to try that sometime because that would be fabulous if that worked.
I just made this today and it turned out great! I was able to roll with with a rolling pin and cut it with a pizza cutter. I also colored it with americolor gel color and plan to use it to make chocolate stripes around a cake. Thanks for the great recipe!
I need green modeling chocolate, can i add color to this???
how long will this keep if stored at room tempature?
Great recipe, Can't wait to try it! Any idea how much this recipe will cover? Can it be doubled for more tiers?
Does this work if I want to use a mold? Thanks
Can you use modeling chocolate instread of fondant?
Hi! Forgive me, do you add the food coloring to the heated mixture -still on the stove or do you let it cool (and how long) before adding the color? Thank you so much for all of your help! :)
tatechloeandllucysmom: If you are using a color that has ANY water in it, do not add it in until after the chocolate has set up. If you add it while the chocolate is still "melted" it will sieze and become very lumpy! I found this out the hard way!
thanks a ton!!!!!! :)
having problems with it cracking when I try to make ruffles and when I'm rolling it out. thinking of going back to fondant. that seemed way easier to work with. very disappointed as I was going to make a Marilyn Monroe cake for granddaughter, and wanted to make ruffles that looked like MM's dress.
I followed this recipe exactly and I ended up with a VERY oily batch of squishy white chocolate. Tasty, but not model-able. Any insight? I know the recipe said it would be oily at first, but as I continued to stir, it just got worse and worse. :-(
Tried this recipe twice! Followed directions exactly and both times it never came "together" it was cracking and dry, it was a mess and a waste of money.
I have tried other recipes similar to this, and every time I try, it turns out crumbly...very similar to what lyndim described in the above post. What am I doing wrong?!