Enjoy Cake Decorating? Here's how to make Modeling Chocolate | Danielle Parisano | Skillshare

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Enjoy Cake Decorating? Here's how to make Modeling Chocolate

teacher avatar Danielle Parisano, Pastry Chef/Cake Designer

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

4 Lessons (12m)
    • 1. How to make modeling chocolate intro!

    • 2. Melting the chocolate

    • 3. How to knead and store modeling chocolate

    • 4. Ways to Use Modeling Chocolate / Conclusion

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About This Class

In this class I will be teaching you how to make your very own modeling chocolate from scratch!

Start to finish you will learn step by step, the process of how to make modeling chocolate with helpful tips and hints from me that will make it easier for beginners and maybe add to what others already know. This class is just the start to help you move in the right direction towards sculpting and working with modeling chocolate.

Meet Your Teacher

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Danielle Parisano

Pastry Chef/Cake Designer


I am a certified Pastry Chef.

I specialize in Custom Cake Design and I absolutely love what I do!

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1. How to make modeling chocolate intro!: Hi there. My name is Danielle, and I will be teaching you step by step in this video demonstration on how to make modeling chocolate at home from scratch. I will show you all of the equipment and the ingredients that you will need to make this recipe successful. And I will also show you how to store it properly for future use. Also, at the end of this video, I will show you one of the projects that I have done personally using the modeling chocolate just so That way you can see kind of a new idea of things that you can do with this for a sculpting. And I will also give you a quick tip on another way. You can use modeling chocolate that not many people think of. And I hope that it will be a good used to you and enjoy the video. Okay, so let's get started. First, we're gonna need a spatula. I like to use one with kind of a scoop on it because it makes it easier to handle chocolate when you're stirring. Yet you're gonna need a measuring cup, some light corn syrup. I like to use the light corns here Because that way it doesn't just color my chocolate. You're gonna need some white wafer Candies, chocolate coins. You can get them at any local craft store. It doesn't matter what brand you use or what color use. I prefer white because more versatile and whatever you may be making, you're also going to need a microwave safe bowl and some plastic wrap. So now I'm gonna show you how to matter chocolate down and how to make it in Mali chocolate . 2. Melting the chocolate: all right, now that I have my chocolate ready to go with my microwave safe bowl is balls my rubber spatula. I'm going to heat this in the microwave for a minute. Give it a good stir and them for another 30 seconds. I like to heat it in 32nd increments until they're mostly melted and then stir until there are completely melted because chocolate is temperature sensitive, so heating it in 32nd increments helps prevent the wafers from burning and becoming heart broken and ultimately unusable. So now I'm going to heat cheese in the microwave, and I will be right back. As you can see, my chocolate is almost melted, so I'm going to keep stirring until it's completely melted. And now you can see I'm scraping the sides of my ball. So that way, the chocolate doesn't harden because this kind of chocolate cools very, very fast. So for this recipe, I used 20 ounces of the white chocolate wafers that I got my craft store. The chocolate is ready to go, so I'm going to add four ounces of warm, clear corn syrup. I heated in the microwave for about 5 to 10 seconds maybe a little more less depending on how your microwave works. So now I'm going to gently stir it in after I pour it because you don't wanna over work it . So I'm just taking it from the sides of my bowl and I'm just kind of swirling it in there just so that way it doesn't stick to the sides and you'll see it starts to firm up a little bit, and that's when you want to start folding it in on itself. So that way you don't overwork it and you'll know what's ready once it starts to firm into a ball, and then you can push your spatula into it and it sticks now just getting the bottom of the ball, and I'm just pushing it into itself. All right, Now my chocolate is ready to go, and I'm gonna wrap it next. So now I've taken my plastic wrap, and I played on a flat surface because my modeling chocolate is ready to go. So I'm going to do is I'm just gonna spoon this right onto the to the table over my plastic wrap. Right now, I'm just gonna cover it lightly. How about size you'll notice that your chocolate is a little warm, but that's just from the corns here, and I'm going to press it down. So that way it expands a little bit, and it's more flat because of flatter. It is the firmer it's going to be, the faster it's going to take. So now that this is nice of why it's gonna firm up nicely in about an hour, we're just gonna let it sit at room temperature, and we will pick that back up what is ready to go? 3. How to knead and store modeling chocolate: her modeling chocolate has been wrapped in flat and and resting for about an hour. Mind seems to be a little bit pliable, which is perfect because that means it will be easier for me to work with it. Need it now. I can tell by unwrapping it and by feeling it that it's not too oily, which is a good sign. And it's not sticky, which is also a good sign to say that it's ready to be needed. If it is a little too oily or to Dickie, then you're gonna have to let it rest for just a little bit longer, and then just keep testing it until you feel that it's ready to be needed now, depending on how firmer, softer Meiling chocolate is, I found that working it up into smaller pieces is a lot easier. And now you may notice that there could be some smaller chunks in it, which is fine. But as you needing it, just try to get out of smaller chunks with your fingers first, and if you can't get some of them out, then that's OK. You can just take it. Put it in the microwave for about 5 to 10 seconds and then they should come out right away . So I'm working with it in a smaller piece just to make it a little bit easier again. Mine is a lot more pliable than normal. Sometimes it could be really, really firm, depending on how long you let it rest. I let my rest for about an hour. So now I have. It's nice and smooth. I don't seem to have any chunk, so that's a really good sign. So now I can need up the rest of this and then make it all into one big ball and then just keep meeting it until it's ready. Great. One thing I wanted to talk about was storing it and why your story and why you need it now . Needing it is for the purpose of making it more pliable and easier to work with. When you're sculpting something and when you store it, you need to make sure that no air gets to it because air gets to, it will dry out, and it will make it really hard to rework once it's already been set. Now that I have all my modeling chocolate needed together in one big bowl. I'm just gonna take it and fighting it out a little bit and then just kind of pull a smaller portion apart, really? Just taking it in half to put it into smaller sections so that when I can wrap it to store it, it will be a lot easier to rework once it's harden up. So I'm gonna take my plastic wrap. I'm gonna put my Meiling trap it on there and I'm gonna do is I'm just gonna wrap it. And then it's best to keep it in an airtight, sealed container. It's keep my flat. Makes it easier to rework if it's in a ball. It's gonna be a lot harder to rework and going to get a workout with your arms and your hands, so I usually just do that. I'll make a couple more of these and then I'll just put it in an air sea air taste container. Then it will be ready to go, and you can use it whenever you need it. And that's how you store my 4. Ways to Use Modeling Chocolate / Conclusion: This is an example of one of the things you can do to sculpt with modeling chocolate. I sculpted this guy for Halloween for a party, and I used all my only chocolate and fondant. So I decided to mix the two together and make 50 50. So I used half modeling chocolate and half found it. I put them together and I needed them, and then it made a combination of the two. So modeling chocolate helps with the sculpting part of a leaves clean lines, and it makes it a lot easier to sculpt wig with, and the funding part of it allows it to dry faster and dry. Easier. It doesn't dry as fast as long as you keep it covered with plastic when you're not working with it. So then that what you can always come back to it. It's moved out some unnecessary lines that may have been left there. Some cracks, but it drives like funding, which is great because it allows you to airbrush it with airbrush color, and it doesn't beat up on you. So this is one of the examples that I have to show you for what you can do with modeling chocolate and how you can scope with it. Thank you, guys, for watching this class. I hope that everything I taught you today was helpful for you. And I want to wish you good luck on your next Meiling chocolate project.