Our mission is to enhance the overall experience, process and outcome of every cake artist’s creations. We are dedicated to be the leading innovator, developer, and provider of professional-grade, ergonomic, and responsibly made culinary tools inspired and designed specifically for the Sugar Arts.
We seek to enhance and elevate the efficiency, comfort, and creations of fellow Sugar Artisans. Our focus is on exceptional design, quality, comfort, and efficiency, instilling confidence throughout every stage of the Sugar Crafter’s creative process.
We utilize our professional and personal culinary experiences and relationships to continually design and produce professional-grade tools that help Sugar Workers and Artisans achieve a higher level of success within their craft. Our unique insight and experience allow us to identify and overcome the challenges and needs of creatives working within the Sugar Arts.
Thanks for sharing this method sure makes the modelling chocolate much smoother. I add colour to the corn syrup before adding to chocolate worked really well.
Hi from south africa, i love this recipe...ive made it twice now and is super easy to do...i do want to know is it normal for it to stay on the soft side, it doesnt solidify like othe r modeling choc unless i let it cool in the fridge but it does go soft again. It doesnt make it harder to work with in a way it helps with my toppers like dinos and carp, however with the S.A heat things go south really fast.....it this normal?
Hi Thanks for sharing your fantastic art with us.may i ask you to do me a favour,Unfortunately I can’t find that chisel ,would you please put the link if you have bought it online. Thanks 😊
Any tips how to deal with soft chocolate almost melty? I feel like the heat of my hands ruin the whole thing. I just pop it in the fridge to cool down, but in matter of time is just not working time consuming. I'm new to modeling chocolate so I'm not sure if maybe is the brand that I'm using that is not good. Is it normal to have that consitency? Or is it something else that i shoud be adding to it? Thank you for your video! 😊
My dear young man, not only are you very artistic, but you are very generous to share your craft with us. It is very much appreciated. Thank you. Sherie Rodrigues from Australia
I use this recipe anytime I need to make modeling chocolate and it’s fool proof. I very much prefer using modeling chocolate over fondant so I greatly appreciate this tutorial.
🙋🏼♀️Hello, I just want to say thank you for making this video. I have been a sculptor for many years now but I always working with clay. I have also been decorating cakes for many years, but about 7 years ago I started using my clay sculpting experience and used it to mold fondant, modeling chocolate, and gum paste. The reason I say thank you is because I was self taught, but I wished I had all of the wonderful videos you make to help me learn. Although I am now an experience sculptor (after years learning and practice) I know that there is so much more to learn. I guess you could call me a lifetime learner🤭 So I truly appreciate all of your videos, so thank you. I look forward to see what you do next. I’d love to learn more about sculpted cakes if there is a video you could makes about that. Take care, Dee☺️
Loved this! I have been modelling in everything from Sugar paste to paper clay, etc., and this is by far the calmest demo I've seen...Thank you. Where do I get the Eye Tool?? [always used my small finger nail....]
I tried this with white candy coating, and it turned out ok. It did get super oily for a bit but it incorporated back in after 10 min of stirring. I kept it on low/med low heat while stirring.
