No video :(

How to Make Modeling Chocolate (with Recipes)

Подписаться 429 тыс.

Просмотров 660 тыс.

50% 1

Not a fondant fan? Well then, you're in the right place! Here, I show two simple one-bowl recipes for making semisweet and white modeling chocolate (aka chocolate dough). Chocolate dough is a a very tasty, Tootsie Roll-like medium for cake and cookie embellishments such as flowers, ribbons, and bows.
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Semisweet Modeling Chocolate tutorial: www.juliausher...
White Modeling Chocolate tutorial: www.juliausher...
How to Make Ribbon Decorations video: • How to Make Ribbon Dec...
NOTES ABOUT CHOCOLATE:
This recipe was formulated for use with real chocolate. I prefer to use high-grade chocolate brands, such as Valrhona, Callebaut, or Guittard, for optimal chocolate flavor. Candy melts or coating or compound chocolates (that have palm or other oil substitutes for the cocoa butter in real chocolate) can be used as well, but they will set much more quickly (typically in 2 to 3 hours) and firmly. I do not knead any oil out of the dough when working with candy melts (as I sometimes do in working with real white chocolate). Instead, I just mix the dough per this recipe, let it sit for 1 to 2 hours, and then work it through a pasta machine's finest setting to get it perfectly smooth before allowing it to fully set.
NOTES ABOUT COLORING WHITE MODELING CHOCOLATE:
I usually add oil-based (aka "candy") coloring to the melted chocolate; then stir in the corn syrup as directed in the recipe. Do not use water-based coloring, as it can overly seize the chocolate. You can also knead in coloring after the dough has set, but this approach takes more time - and is harder work!
CREDITS:
Video by: Kat Touschner, katcory.wordpre...
Music by: Kevin MacLeod, www.incompetech...
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
www.juliausher....
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnectio...
TO HANG OUT WITH ME ON THE WEB:
Facebook: / juliamusherfanpage
Twitter: / juliamusher
Pinterest: / juliamusher

Опубликовано:

27 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 392

@ayeshajhumka3717 8 лет назад

Hello, may i use glucose please, corn syrup is not available in my country. what would be the amount then?

@ayeshajhumka3717 8 лет назад

okay thank you..yes indeed it ended up too hard :/

@marynamelo 7 лет назад

Ayesha Jhumka I have tried It with glucose too, and It ended up really hard. Could you fix It? How? Please Help me. I think I have Just wasted A LOT of chocolate 😭

@brotegla 6 лет назад

Lyle's Golden Syrup is an excellent substitute for corn syrup.

@mar25893 6 лет назад

Ayesha Jhumka hello, I just saw in a Spanish tutorial that you can use glucose but first you have to put the glucose on the microwave for rounds of 10 seconds till it is more liquid

@prmami63 5 лет назад

Ayesha Jhumka try this method, ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vCEa_ZFI93o.html

@empathyelephant 10 лет назад

Honored, I'm amazed how simply but again fully dedicated are all of Your video lessons. We all like short lessons, as a young mom I sure do :) but You, I'm watching without breathing, every single time. You make me remember the important things! Beautiful... Thank You n God bless.

@neela7030 9 лет назад

Thanks for the nice demo! Just a quick tip. If you initialize the scale after keeping the bowl of melted chocolate on it, then you can pour corn syrup until the scale reads 3.5 ounces. That way you don't need to do any additions in your head. Hope this makes sense. Thanks Julia for your excellent work.

@mehmanmozart2926 9 лет назад

super

@gohannitchi 5 лет назад

i just love how you teach your tutorials very descriptive

@kiokothecuddlyquailspud1389 4 года назад

Thank you sooo much for making this how to video! I just tried making modeling chocolate yesterday with white chocolate and I thought something was wrong when all the "butter substance" started coming out and I was Soo confused! Glad I did what I did! It came out perfect thank you!!!

@JuliaMUsher 4 года назад

You are so welcome! So glad to hear it worked well!

@bfamily4004 7 лет назад

hi all, pls don't waste her time asking some stupid questions which is clearly explained already in video. thanks julia! u r the great!!

@pollypockets508 5 лет назад

She doesn't have to answer them. Lol

@InaZeaAnaZazi 7 лет назад

It's very interesting to see this white chocolate dough. Usually, recipes (or video tutorials as the case may be) tell you to fold the syrup into the white chocolate until you don't see anymore steaking, because working it more will make the cocoa butter ooze out. Now, because Corn Syrup isn't available where I live, I used golden syrup. With dark chocolate it worked really well, my dough came out very nicely, but the white chocolate? I tried this about 4 times and I gotta say that folding it until I don't have any more streaking is a great way to make the modelling chocolate ooze cocoa butter ... so this way, where you work the cocoa butter out of the dough on purpose is a great silver lining. Maybe I'll try this way tomorrow. Thank you for the tutorial!

@gwenithroscoe27 7 лет назад

Finally someone not using a microwave! Thank you!

@JOHN-Culinaryarts 10 месяцев назад

After 10 years I saw your video really helps me, thanks my Mom ❤

@JuliaMUsher 10 месяцев назад

My pleasure 😊

@CambriaSantiago 7 лет назад

I would love to see a video of how many different flower's you can design by using chocolate. May I add, you have an awesome talent! You've inspired me to create visually beautiful desserts.

@danaattieh8290 4 года назад

You are a lifesaver! I had watched many videos on modelling chocolate and it seemed easy enough but i made sure to check your channel before i actually did it just as a reference. Anyway so as a trial i bought a cheap white chocolate (we dont have candy melts in my country) and because it was cheap i assumed it was a compound white chocolate.. and after mixing a lot of oil coated the beautiful white dough.. had i not watched your video, i would have freaked out and thought it went wrong.. but.. i said well, it seems to be cheap but real white chocolate not compound, so i did what u did, removed the spatula, took it between my hands and kneaded it gently and with a bit of paper towels kept drying my hands (it sticks like crazy to the chocolate so i didnt dare) until i felt the "oil" became a bit less i wrapped it up. So honestly thank you no other video mentions this.. they do ask for compound chocolate in their recipes, but for beginners like me we might make the mistake to assume that we have compound chocolate

@JuliaMUsher 4 года назад

You can sometimes keep the white chocolate from breaking like this by hardly stirring it at all, and making sure the white chocolate is barely melted (not too hot). But, still, there is usually a little excess cocoa butter (when dealing with real chocolate) that I like to sop up.

@suhakhaled1984 5 лет назад

Hmmm I kinda’ like everything about this lady... how many talented people do we have in our lives?

@coffebug 10 лет назад

Thanks for the vid cleared up an issue I thought I had with trying to make white choc dough , Thought I had messed up when all the oily stuff came out glad to know it's ment to. made roses out of it they looked great .

@sunshineandinkamedia252 8 лет назад

Excellent recipe and wonderful instructions. Thank you Julia.. Namaste. 💚💜

@marypaoletti69 8 лет назад

Awesome thanks so much! ⭐️⭐️⭐️⭐️⭐️ keep your plastic wrap in the freezer it makes a world of a difference!

@tinatillman2814 6 лет назад

I just made a bunch of roses with modeling chocolate I made with candy melts, after watching your tutorial. They turned out beautiful but I really don't like the taste of candy melts, also not a fan of corn syrup. I''m going to try using a good quality white chocolate, and add gel coloring and glucose instead to see if it tastes better. Thank you for your great tutorials!

@louiseshekell4902 10 лет назад

thank you - you have answered many of my questions and inspired me to give it a try!

@louiseshekell4902 10 лет назад

***** Hi Julia - finally got round to trying the recipe and followed your tutorial to the letter. My final product ended up a bit on the stiff side. Should I add more corn syrup to combat this? I'm in the UK and we have liquid glucose instead of corm syrup. Would this make a difference> TIA :)

@iamLynnerz 10 лет назад

Julia! You don't know how much your video helped me esp with your detailed instructions about -heat of choc and the kneading of white choc! After probably 5 fails (from other tutorials) i have finally managed to make this succesfully with your tutorial. I live in borneo and it's always so hard to find lots things esp Modelling choc. Now I can finally use it to create beautiful cake decorations.

@mostafazigzag4185 10 лет назад

*****

@helenbottomley6673 8 лет назад

Thank you very much Julia, you've been most helpful indeed. I will try it out and let you know my findings.

@pilycebrian 10 лет назад

Muchísimas gracias por la clase!!! Magnífica explicación de la técnica a realizar con ambos tipos de chocolate. La felicito es usted excelente!. Saludos desde Caracas- Venezuela.

@nayasgift 8 лет назад

thanks Julia for the storing tips

@realpinkmonkey 7 лет назад

i have commented on ur videos before and appreciate that u have even answered a question of mine in the past. i just love ur channel and thank u thank u thank u for all that u share! i learn sooo much. i feel like im in an online class when i watch ur videos!!! if u ever decide to make an online teaching series please let me know. ur work is incredible

@realpinkmonkey 7 лет назад

hi. wow. before posting that last comment i didnt know much about you. but after, i looked you up, you are my decorating role model. i feel stupid suggesting to you that you should teach when you are already a well known famous decorator! you are amazing. i wish i could take a class of yours. thank you so much. please keep it up!!

@tuandoole9651 2 года назад

Thanks Juliamusher For sharing your great chocolate molding recipe 😋 it's amazing

@JuliaMUsher 2 года назад

My pleasure 😊

@OrganicGardener75 9 лет назад

Thank you Julia....You are the BEST!!!

@elizabethvallely4044 6 лет назад

WOW this brilliant idea never seen this before, well I am just learning cake decorating! Enjoying the videos still thank you very much for Sharing!!! Liz...

@47bettie 6 лет назад

Thank You!

@marthatorres7820 10 лет назад

Muy lindas tus flores de chocolate.felicidades . gracias por compartir tu trabajo...

@TDupuis 6 лет назад

I read that you use Valrhona, Callebaut & Guittard in the description & am excited to see the endorsement of GOOD chocoates! You can actually brown & caramelize the valrhona white chocolate. It was surprisingly delicious with a mango dessert I once had, never thought it was possible. I only use valrhona cocoa & if making a rich filling that uses melted chocolate, I will use valrhona Nibs. Otherwise Guitarrd is my other favorite for the same things plus using in cookies or pastries. Commercially guittard has boxes of bars that are super yummy. Same thing used in panera's chocolate pastry. :)

@desireejensen6311 10 лет назад

I just also wanted to say that you are SO talented and i would do almost anything for personal training. I am a Wilton Cake Instructor at Michaels Craft Store, but I am NO where as good as you. One day, maybe, lol.

@dolcegomes2102 4 года назад

Hi I had a same problem while making white modelling chocolate..thank for this video

@JuliaMUsher 4 года назад

Most welcome 😊

@sabrinanisha9098 5 лет назад

After covering with modeling chocolate is it OK to put the cake in freeze?

@Anonymous-il9xr 9 лет назад

You can also use 2 or 3 sheets of foil over a pan,I did that once to melt chocolate but it ripped because I only used 1 sheet. Thank god the chocolate was very doey.

@mariqgeorgieva6963 10 лет назад

Thank you Julia!!!

@suzetteaguayo819 10 лет назад

What an Awesome tutorial! I cannot wait to try this recipe ;) All your videos are AMAZING!! huge Thank you! =D

@ruchikajain3419 8 лет назад

mam I didn't tried flowers but I made a bow out of it for kitty cake it's comes good I slightly put red color into honey and used white chocolate

@TenshiDuCeleste 10 лет назад

I love your video's, I get to learn a lot of different techniques by watching how you do it. It works a lot better than studying from a book. I once tried to make moddeling chocolate, but it turned into a disaster. They don't sell corn syrup where I live so I tried to find a substitute. I read your reply to another comment, about using honey or granulated suager. If you ever try making it using those ingredients, would you please make a video with them?

@stillhatecoffee 10 лет назад

Instead of adding up the weight of the bowl, chocolate and syrup, just use the 'tare' function on your scales - saves making simple mistake in adding together the weights :)

@drewzeegrows 7 лет назад

I was told not to stir too vigorously. But I saw you stir vigorously. What gives? Also I've made MC plenty of times and even changed it color. always look for new ways to make it. loving the videos

@drewzeegrows 7 лет назад

+Julia M Usher interesting. Thanks for the fast response and keep up the great work! Have already made tons of things from your videos.

@kayuommajeed6595 Год назад

Chef great job

@JuliaMUsher Год назад

Thanks!

@monicaharper1395 10 лет назад

Can you add Americolor 'bright white' colouring to make the white modelling chocolate whiter?

@angiesisneros6864 10 лет назад

what does it mean after I made the modeling chocolate, I did following the recipes and after letting it set for a day. the next morning I got it and started to work with the modeling chocolate and it had bumps. What did I do wrong

@divyaayyasamy2749 8 лет назад

what if i want to do a milk chocolate like this ? which proportion should i stick on to ? the dark chocolate or the white chocolate ?

@HeatherBrianna83 10 лет назад

Great video! I'll have to try this as I HATE the taste of fondant. Is it possible to do this with colored chocolate melts so that you can have colored dough?

@sheiladurham6756 9 лет назад

I'm trying to use the modeling chocolate in a mold to make a rope knot, it keeps breaking when I take it out. Its moist when I put it in, and hardens well, do you have any suggestions?

@greetaaprilia6143 9 лет назад

Hi ,another question. If let say you bring it to outside then get contact with sun will it melt??

@samie5286 10 лет назад

HI CHEF , can i ask all the chocolate that chef use is chocolate couverture right?even untempered chocolate also use couverture ?can i replaced it with chocolate compund?thank

@DrGarri 10 лет назад

You are wonderful, very clear and direct to the point! I have just one question: I live in Germany and I haven't been able to find corn syrup, would glucose syrup work the same? Thank you again!

@DrGarri 10 лет назад

Thank you so much for your quick answer, I guess it wold work, the difference is just in one molecule :-) I will let you know how it turns out. Thank you so much for your hard work and for your desire to help other, you are a nice example of a kind and caring human being!

@KatzeARL 9 лет назад

Alejandro, if it doesn't work, you can order Karo from Amazon.de

@KatzeARL 9 лет назад

While I doubt that you pay 8USD for a bottle in the USA, you can actually get that from German stores online. And if we're lucky, we live in a city with enough americans that there is enough demand for it. I bought one bottle today from an american lifestyle store in Berlin. :) I heard of a way to replace Karo with 3 parts glucose and 2 parts sugar glaze (cooked 1:1), but I never tried it.

@JamesLongTheDude 10 лет назад

Julia, I have made both recipes. The White and Semi Sweet dough. The White Chocolate Dough came together well however it did not ooze the cocoa oil that yours did. Im concerned I did not stir it enough or my chocolate was to cold?? It has since set up nicely or at least I think it has. *L*

@hayaalkhatib1433 6 лет назад

Thank you for this great video 👍

@sarahandemmalemoignan9449 10 лет назад

Fantastic :o) I don't like fondant, so will be making thus for the next cake. Xx

@lizbethaleman3781 2 года назад

Hi blessings ty for the video I have a question I did this 2 one with globosa and the other with corn syrup but after they cool they crumble and I can do nothing please help ty for you help

@JuliaMUsher 2 года назад

You can't substitute glucose one for one for the corn syrup as it has less water in it; if you do, you will get a much harder dough. So that's likely your problem there. I can't say why your one with corn syrup did not work, because as you can see in the video, it works consistently for me. Though as I do mention in both the video and in the written recipe, you do need to work the dough through a pasta machine to homogenize it (and/or to knead it well) before working with it.

@t.s8113 5 лет назад

Can chocolate dough and fondant be mixed together? I have used chocolate dough with gum paste and it works beautifully. Thanks for the videos. I find them very helpful when I am trying something new.

@vsigamany 10 лет назад

Hi, if i add liquid glucose (its more stickier and thicker than the corn syrup), should i make any change in the recipe? Thanx also fr the wonderful video

@vsigamany 10 лет назад

***** thanx, will try and get back to you

@monicaharper1395 10 лет назад

Is there any way you can paint the modelling chocolate after it has been shaped? I want to add a few details.

@thechronicpotato 8 лет назад

Are you able to make a milk chocolate dough, instead of semi-sweet? Or is using the semi-sweet chocolate better?

@kimhenderson6363 8 лет назад

Will the Dark Chocolate bloom if it is not the correct temperature?

@ChristyRomeo 6 лет назад

Hi honey you have a very nice kitchen and I love your voice,good tutorial

@akhilramanan8444 7 лет назад

can you suggest the brand of chocolate that should be used? does the Hersheys chocolate chips work?

@shaziahaq7428 2 года назад

I an finished by watching ur videos amaaazing things o mg

@JuliaMUsher 2 года назад

Oh, thanks for the kind words and for watching! Happy holidays!

@greetaaprilia6143 9 лет назад

Hi, would u mind to give like the ratio of chocolate and the corn syrup? For all white chocolate, milk chocolate and dark chocolate. Thankyou.:)

@nayasgift 8 лет назад

thank you Julia for all your wonderful videos, how should I store leftover modeling choc. and how long can t be stored? thanks for sharing

@marynamelo 7 лет назад

Hi Julia, i followed your recipe for White chocolate and It is as hard as a stone. What did I do wrong? Did I take too much of the buter out? Can I fix It?

@Homebaking1 4 года назад

Wow super

@JuliaMUsher 4 года назад

Thanks!

@daphnadorot1686 8 лет назад

hi julia, is this recipe good for rolling the dough or just molding? how can i get it to stay soft enough when covering a cake?

@nimasonti 10 лет назад

Such a great video, I can't wait to try. However, I have a question on corn syrup, I found light and dark syrup, which one is right for this recipe, or it doesn't make a difference? Thanks, Nima.

@nimasonti 10 лет назад

ok, thank you again..:)

@CambriaSantiago 7 лет назад

and.... what is the best brand of food coloring to use (with chocolate) to create different colored flowers?

@daphnadorot1686 8 лет назад

thanks Julia 😀

@sakinafatima1939 7 лет назад

How long do the ribbons last outdoors without melting or getting soft on a warm day? Outside from 2-10 will it last . Thinking to use it as a festival treat

@anamariaassisdemoraes7483 3 месяца назад

Hi Julia! Would you be so kind as to post the recipe for creamy cholate to make flowers using a palete knife?

@JuliaMUsher 3 месяца назад

I wish I could, but I don't specialize in palette knife flowers. So sorry.

@anamariaassisdemoraes7483 3 месяца назад

Dear Julia, Nevertheless thank you so much for your reply and may God always bless you.🙌🏻

@JuliaMUsher 3 месяца назад

@@anamariaassisdemoraes7483 So sweet of you to say! Thank you!

@RiseselGaming 8 лет назад

'Hi I'm back' sound like a something a creepy person says in a nightmare lol

@hendmohammed7838 9 лет назад

Thank u very much for ur wonderful recipes U r really unique Kindly, would u pls give me the quantities with grams or cups specially the chocolate

@hendmohammed7838 9 лет назад

It's ok, Thank u Hope all the best for u 👍

@evemullins8839 9 лет назад

can you use light corn syrup I get friends who travel to the states to pick some up for me I have regular and dark (don't know what to use that for !) Thanks

@evemullins8839 9 лет назад

***** its " lite " as opposed to light sorry didn't make myself clear

@danaattieh8290 4 года назад

A question.. i noticed with other videos they heat the corn syrup a little until it's warm first before adding it to the melted chocolate (but they use compound white chocolate not real chocolate like you).. is that why or would you not need to warm it up at all?

@JuliaMUsher 4 года назад

I never warm it up, even with compound chocolate. If the corn syrup flows easily enough to pour (which it typically does at room temp), heating seems like a completely unnecessary step.

@giulianaeuripide7343 10 лет назад

This is very helpful

@Kingsfin 7 лет назад

Does milk chocolate behave like dark chocolate or like white chocolate?

@sandybowles1938 10 месяцев назад

Help! I add the too much corn syrup. I used the amount for the chocolate in the white chocolate I was making. It's really sticky! will it still harden up? Should I do anything else to correct my mistake?

@JuliaMUsher 10 месяцев назад

It probably won't harden - that's why the recipe ratios are important to follow. You might try adding more melted white chocolate (scale up in the proportion needed). If the base isn't too thick already, you may be able to mix it in, but hard to say without seeing it.

@500arend 8 лет назад

Hello! I have a qeution what i just want to make sure. When using your recepty, i can just use 700 grams of chocolade with 130 grams if syrup. (its the same ratio) Or did u use the 7 ounches for a reason?

@hendmohammed7838 9 лет назад

Hi; can I use this dough instead of fondant above cupcakes; not for just making ribbons or shapes?! I mean use it in a whole surface of the cupcake (wide area)!! Thanks 💞

@hendmohammed7838 9 лет назад

Thank you sweetheart; Have a nice day :)

@cakescupcakes6703 8 лет назад

how much white chocolate do i need and how much corn syrup do i need ty

@briannacampbell3264 8 лет назад

Will u please let me knoe if I can do this with milk chocolate?!?????

@pendaflex6527 7 лет назад

Hi Julia, any suggestion what brand of Chocolate is best for making Chocolate modelling? Thanks in advance!

@pendaflex6527 7 лет назад

Noted! Thanks so much for your quick response!

@spicegirl389 10 лет назад

I made the chocolate dough as directed but my white chocolate dough was still very oily. I kneaded it for a good 5 minutes or until it was smooth then wrapped it in plastic and stored it in an airtight container overnight. I live in Hawaii, and I think the warmer climate may have effected the outcome but do you have any suggestions on how to save it? I have a wedding coming up and was planning on making flowers to decorate their cake. Please, please, please I need your advice!

@selinanelson4991 9 лет назад

Hi Julia, would the same amounts still apply when using white chocolate?

@KathrynRoberts60 6 лет назад

I have always been lead to believe you should warm the Corn Syrup before adding it to the melted chocolate, does it really make any difference either way? Also, can you add Colored Cocoa Butter to the melted mixture?

@naseemakhtar6774 8 лет назад

Chocolate modelling is to be kept outside or in the refrigerator?

@fayrouzad9765 7 лет назад

no u did understand but where i live it is hard to find heavy cream thats why i asked u if u have any idea that might help me know how to prepare it at home

@nikitat1044 8 лет назад

I live in australia and i cant get hold of corn syrup up here in Queensland. Is there a shop that sells corn syrup in Queensland

@janicekennedy2047 3 года назад

Do you use white and semi-sweet choc chips or bars/blocks of chocolate? Also is there a type of choc that’s better, ex: 49% cocoa or 70% cocoa? Thanks!

@JuliaMUsher 3 года назад

I prefer higher quality chocolate, which typically isn't in chip-form in US retail grocery stores (usually in bar form). The notes under the video (click on "SHOW MORE") list the brands I typically use, and the recipe (link also in the video description) also specifies the cacao % for the semisweet version (semisweet is usually in low 60's range).

@monicaharper1395 10 лет назад

Is the chocolate you use just ordinary chocolate or a cooking or compound chocolate?

@missdiamonder 8 лет назад

When would you be able to color this if you wanted it to be? After it sets for a day or before it gets packaged?

@baharrafiee8145 9 лет назад

hi thx so much dear, i don't undrestand what matter added to chocolate ?!

@baharrafiee8145 9 лет назад

Thx so much honey ❤️🙏

@veggietuneslover 6 лет назад

I'm planning to use this to make chocolate flowers. Would I be able to use powdered coloring to "paint" subtle color on the white chocolate petals?

@aasorandom9251 10 лет назад

Can you please post a video of how to make modelling chocolate with milk chocolate because it's my birthday soon and I need it for my cake.

@AAsoRANDOM 10 лет назад

Okay, thanks anyway Julia.

@barbaraholzmann946 5 лет назад

Love your videos Julia - thank you so much. Does the molded chocolate stay pliable or does it harden?

@fashionartnetwork3418 8 лет назад

digging your the style!

@patthelen3982 10 лет назад

I noticed you don't heat your corn syrup. Others have said I must do this??? Thanks for your great tips for the white chocolate and the excess oil. Wish I would have seen this before I made mine.

@patthelen3982 9 лет назад

Thanks for your help.

@xaraxara2429 7 месяцев назад

Thank you for your sharing.please can you tell me What are the ingredients in grams for each recipe? I mean with white or dark chocolate and of course the quantity in grams of corn syrup. Another question is how long can i keep the modelling chocolate and where can i store it? Thank you very much.

@JuliaMUsher 7 месяцев назад

Hi, all of these questions are answered in the recipes on my site, and the links to both of those recipes are in the video description under the video, which is where I always put recipe and key source links. So just look under the video player and click on "more", and all of the links will reveal to you. If you have lingering questions once you've read the recipes, I would be happy to answer them. But these questions are fully addressed in the recipes. Thanks for watching!