To everyone who supposedly watched the video and fail to read comments, she not only essentially gave the recipe in the beginning of the video (not sure if you skipped through that part), but also stated the recipe is a Wilton recipe and can be found on their site. Also, melts is technically compound chocolate. I work with chocolate and know. I use coverture almost exclusively for my confections, dipped and otherwise. I haven't made the clay, however, but wouldn't use expensive couveture
Thank you very much for the accuracy of the information, because I have been trying to make chocolate paste for years and it did not work, due to inaccurate ingredients. I wish you every success and success for your honesty in giving the correct information☺☺☺☺
Yes!! This is actually Wilton's Candy Clay recipe! I thought I had mentioned it in the video, but I put this video together quickly this morning and somehow forgot to mention it!! Thank you so much for pointing this out to me! I added a link to Wilton's original recipe in my description under the video! Yes, when I was experimenting with this recipe I decided to give the glycerin a try and it worked great! Well, the first time I tried a whole tablespoon of it and my candy clay couldn't seize with that much glycerin! So I reduced it and found that 1/4 tsp works best for making flowers. Of course it delays the petals setting up a tiny bit, but if the air in your home is super dry it definitely helps! And the only other thing that is different is squeezing oil from it to make it more firm! :D
How beautiful and delicate I really need to get some of those tools I've seen people make roses but doing the teardrop method is elegantly done but I don't understand about the glycerin where can one purchase that and the colors and the time and patience you're taking is just totally just amazing
Awwww!!! Thank you so much!! It's just Wilton's candy clay recipe! I just add glycerin to it since it is winter and the air in my house is cool and very dry! And I also squeeze the oil from it to make it more firm! Glycerin is not necessary, though! It works great without it! It just stays soft a tiny bit longer ;)
Beautiful! And such a great tutorial! Can you tell me how long the flowers will last and what is the best way to store them? Also.... do you have a tutorial on how to make the leaves?
Hello I tried it with honey and was successful doing the rose. Then I put it in fridge to keep it stable. But once out it started melting and losing its form. Any solution please?
Очень красиво и интересно. Хотелось бы что был написан полностью рецепт под видео как у многих и на русском языке 😉. Вы используете шоколад,какой % и количество ? глюкозный сироп(количество) , глицерин(количество) ? Или что то другое? Напишите пожалуйста рецепт
Awww!!! Thank you so much!! Absolutely... I ordered this set from Amazon: www.amazon.com/gp/product/B071LCD16N/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 . It's really good for the price! The only issue I have with it is I wish the veiner had more detail to it. But it does a pretty good job ;)
Hello dear,I loved the tutorial.The rose looks ethereal! May I know if there are more easily edible substitutes that can be used to make these roses instead of candy clay?
Candy melts are similar to chocolate, but candy melts have palm kernel oil and real chocolate has cocoa butter. This technique of squeezing out the oil may work for modelling chocolate made with real chocolate, but I have not tried it yet. :)
Hi, I just tried do the chocolate clay as you showed on video . I used all the same items as you are, and when I add corn syrup to the wilton bright weight chocolate it just becomes to fall apart( crumbs) and after freezing I try squeez the oil ( I did it very well) but still didnt change anything. So why it's like that? How to fix it? I let it set in fridge for more.
Hello. I made this successfully the first time. When I tried to make it again using the leftover chocolate, the chocolate became no longer smooth and stretching. I warmed it and kneaded it but when I tried to roll it, it broke apart, became grainy, and the oil seeped out. My room temperature is a little warmer than before by a few degrees. Would it be the temperature or I didn't knead it enough?
since this is made with chocolate, can this be sticking on to whipped cream or butter cream cake directly? like on top or on the side? will it slide or fall?
I am not the video maker, yet my guess to your question is it's not a good idea, since buttercream and candy melt or chocolate doesn't stick well, it would be different to shape.
