you have this listed twice. one says 300g chocolate, to 1 cup icing sugar. this one says 500g chocolate to 1 cup icing sugar. can you explain the difference. would love to try this. thanks
what is icing sugar?
Icing sugar is powdered sugar.
What kind of chocolate works best?
Sorry all this was a typo, should read 300g icing sugar, this needs to be squeezed and rolled in the warmth of your hands to get the consistency of play dough. Hope this helps.
Any chocolate I have found works the same expensive or not.
thank you karen_uk1 for the info. now i will try it.
No problem, hope it works for you now after all that, he he.x
Thank you for the recipe,sounds very easy.Could this be used for covering cakes too?
thx for sharing. when do you add iceing sugar, right away ?
I've never tried covering a cake but as it behaves like fondant I don't see why not, let me know. Yes add the icing sugar straight away, mix it and it will look really dry and crumbly. That's when you get your hands in and start squeezing and kneading.
Can you use white chocolate?
Yes, in fact I first tried this with white chocolate.
How many cups or tablespoons is the equivelant of 500 g of chocolate. I"m assuming the chocolate is cocoa?
In ganache, white chocolate is used in different ratios than dark chocolate, is it the same with this recipe and if so, how much white chocolate do you use. Also, I've made chocolate clay with chocolate and corn syrup, but it does not stretch well. How does this recipe stretch? (Sorry for the long entry!)
NannieBaker, no the chocolate is a bar of chocolate as it needs to be melted. TNTFundraiser, I have always messed around with the quantities so sorry not to be more specific, my suggestion would be try it and see, I have found this behaves much the same as sugar paste as far as stretching, hope this helps.
just making sure I have this right - is it 500gm chocolate and 300gm icing sugar?
I am a novice decorator and I need to make a figure of a boy using modeling chocolate. It needs to be white so I can paint it. I bought a bag of candy melts in off white tonight but do not know what to do to it now to make it into modeling chocolate. Can anyone help me?
Karen, Just a quick question ... does this dry hard like gumpaste or is it more like fondant?
according to a website. 500g is equal to 2.175 cups and 300g is equal to 1.305cups.. hope this helps
I haven't tried this recipe yet, but I do use a different one that is similar. I got it from Seriouscakes on youtube http://www.youtube.com/watch?v=ZpcMYqJ15GQ or you can go to http://www.youtube.com/user/SeriousCakes#p/u and look for a video entitled "Candy clay rose." She uses the Chocolate melts and Corn syrup.
Tiffany, it sort of goes like a solid piece of chocolate, so I would say fondant definitely not hard like gumpaste.
I have the same question as Helen51- is it 500gm chocolate and 300gm icing sugar?
Hi Karen, would this recipe turn solid enough so it won't flop over when rolled out thinly and stood upright?
How long can you store your finished work and under what conditions...I would like to make these as far ahead of time as possible. Thanks!
From what I read the recipe is: 300 grs chocolate 1 cup of icing (powered sugar)
For the people who where confused.
Hi Karen, Would you use eating chocolate or cooking chocolate?
No more comments, I just forgot to check the box for notification by e-mail so I am doing it now. :)
I am sooooooo comfused....... I understed 500g of powered sugar and 300g of chocolate, right?
I just made it with 500g of bittersweet chocolate (55% cocoa) block and although I added 300g of icing sugar I needed to add another 100g - 150g I just kept adding until it was right!! I think also it may depend on climate - humidity is high today so I had to add a lot more icing sugar. BUT WHAT A RESULT!!!!! It's gorgeous to taste and work with - I just covered a cake successfully and it tastes way better than regular choc fondant!!! Thanks so much for recipe
Thank goodness, someone tried and succeeded! And yes add more or less, you have to play with it. Way to go gillyb.x
harriet_87 - if you look at my photos for choc birthday cake, the roses are made of this, if it's not thick enough just add more sugar. basilbeancat - I have stored it in the fridge wrapped in cling film for a week and it was fine. FatCat_036 - cooking or eating is fine.
Thanks, I am going to try it. I will let you know.
I need to mold a face for a thomas the train cake. do you think I could die the white chocolate and use this recipe? is it fairly maluable?
Kbman - Yes I should imagine dyeing it would work well. If you make it with plenty of icing sugar until you make it the consistency of play dough you will get the pliable texture you want, hope this helps.
hi! could I use Merckens dipping chocolate discs for this? Thanks!
MariaK38 - I'm sorry I don't know what they are, I'm in England,lol.
i'm wanting to use this , never tried before ,do you think it would work for large arms and leggs on a 28 inch stand up doll im working on or do you think rice crispies would be my best op?i dont want the arms and leggs to slide down or off, any advice would be much appreciated , thank you.
please private message me , thank you
I would also like to know the answer to danielaxoo's question...would you mind posting it here too? Thanks!
I think because of the high chocolate content rice crispies would be the better option, I wouldn't like to risk it.lol.
I made this and it was wonderful, the day I made it. But I wrapped it airtight and went to use it a week later, and it was hard as a rock. I tried microwaving it for almost 1 minute then tossed it.
Sorry to hear that, oh dear. Like I said it was an experiment. I only used it on the day so this is good feedback on the recipe albeit at your expense, sorry again.x
do you think we could you the cheap candy melt chocolate from the craft store. It might not be the best flavor but if your using it to create a figuring. do you think it might work?