How to make Modeling Chocolate - No Fail Method - Dark, Milk Semi-Sweet

Veena has done a very good job making this modeling chocolate. I've just spent the last few weeks making Christmas treats (all various chocolates, both modeling chocolate and melted chocolates) and have a few additional comments that may help explain the reasons for each step. I've found that the container used to melt chocolate makes a difference in the success of melting chocolate in the microwave. Glass containers are best because they heat up as well and will retain the heat better so it continues to melt the chocolate after you take it out of the microwave and while you're stirring. Plastic heats, too, but not as evenly and can easily scorch edges. Also, plastic cools too fast once it's removed. Either a glass measuring cup, drinking cup or bowl are the best. Because glass retains the heat better after heating, it also keeps the chocolate from hardening too quickly. That's another hazard when it comes to using melted chocolate. Using a plastic baggy is the worst. You would think that's the best because you melt it and can snip a corner and there's no waste. But it scorches very easily in the microwave and cools too quickly, even though you're handling it. Also, it is essential to melt chocolate for shorter periods and stir it thoroughly in between. It may seem more efficient to heat the chocolate all at once for 1-1/2 minutes, but that is likely to over heat the chocolate and cause to burn or seize. Stopping and stirring thoroughly transfers the heat throughout the chocolate and cools it slightly, preventing it from being ruined. Putting the modeling chocolate into a baggy and flattening it ensures that it will firm up as quickly as possible because this exposes as much surface as possible. A round ball will take much longer and the inner area may not be hard enough for some time. The amount of time varies, depending on the ambient temperature and humidity of your kitchen. Generally, you need only wait until the entire slab is hard. It will be quite hard before working with it. If you try to work with it too soon you risk separating the oils at that point, too. Also, be aware that in cooler temperatures, the air is also drier than when it's warm so the chocolate will harden again quite quickly after it's kneaded. To work with this, prepare everything else before kneading the chocolate and only knead the amount you intend to use at the time. And, the best method I found for pouring regular melted chocolates into molds is to use a small spoon and a popsicle stick and work very fast. If anyone knows a better method, please comment with them.

OMG this is amazing recipe. Thanks Veena

Thank You !!!

Beautiful ❤️❤️👏👏

Thank you amazing💯👍🏻🌹

Wonderful.. can i make add buttercream flowers on the chocolate model

Thanks..a lot....♥♥♥♥🌷🌿

maam u are really amazing ..... hats off maam :)

Thank you for the recipe and the useful information on your blog. It turned out well. You mentioned you were in the middle east, do you happen to be in Jordan as i would like to ask you where you get some ingredients, like "candy melts" i couldnt find it anywhere

Mam can you pls show how did you made the fondant decoration for the cale

Mam it is warm in India. Would this modelling chocolate with conditioning method that you used would work for figurines?

Can we place the modelled figure on cake and refrigerate it???

nice..please share a video on perfect n tasty buttercream recipe please..

Informative video thank you...jus one query ... chocolate used is compound or real ..thank you again

Mam love ur all recipe and tips.... ❤️❤️❤️❤️ Can I use morde dark compound?

👍👍👍

Is it does not work without microvave after settel down ?

I’m very New to this ! What is C&C Thank you ! Your so Talented! I just found you tonight !!! Amazing !!, Thank You for teaching me !!! Debra

Hello 🙂 i read on your blog that you can add flavoring or liquor? At which step can I add it? Will it affect the consistency of the modelling chocolate? Thank you!

Hi how much warm or hot when we add corn syurp in chocolate. Becuse most of time i can,t make modling well i losse it please sent massage