Reviewed: Apr. 22, 2012

Easy. Easy. EASY!!! I didn't mind the grease since it separates itself from the chocolate. I used my trusty little dipper crock pot to melt the chocolate (enough to hold a pound of it) and pour in half cup of corn syrup. Stir until well blended, tip over the sink to drain the grease, be mindful that none of the plastic chocolate goes with it. This will be my first choice now for decorating cakes. I hate the messiness of marshmallow fondant! This turns out a lot cheaper too. Thanks for the post :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shetcook

Cooking Level: Expert

Living In: Muntinlupa City, National Capital Region, Philippines

Reviewed: Apr. 5, 2012

I used this recipe to make white chocolate for a replica of an AA chip for a cake. It worked out just great. I have a lot to learn about writing on chocolate (a LOT to learn). This was a first attempt at this. Because I didn't need very much, I used 4 ounces of white chocolate chips and 2 tablespoons of corn syrup. It really does get easy to handle as you knead it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marianne

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

I have used this recipe with both semisweet and white chocolate and it turns out perfect every time! I don't even use fondant anymore, this stuff turns out and tastes amazing! Also works great in the Cricut Cake cutter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Savanne

Reviewed: Dec. 3, 2011

I couldn't get this to work properly - the white chocolate version was far too runny and the dark one was too solid! Found it very difficult to work with - I did perservere and it turned out ok in the end but I was afraid of the chocolate roses melting on the cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wickedwoman

Home Town: Wicklow, County Wicklow, Ireland

Living In: Perpignan, Languedoc-Roussillon, France

Reviewed: Nov. 6, 2011

This recipe was a life saver, although I actually had to change it all. I live in Australia and couldn't find corn syrup, so decided to go with honey instead. I also used dark chocolate (72% cocoa), because I wanted to have a very dark color to my decoration. The taste was just fine. Honey will crystalize the sugar a bit, so after leaving it set overnight you need to work the dough a bit to get rid of any lumps. Since this was my first time, I struggled a lot until I realized that, for this version of mine, it is much better to refrigerate the dough as I work with small amounts at the time. For instance, I opened it flat with a rolling pin (between sheets of wax paper) and refrigerated the flat pieces prior to cutting letters or shaping things. Then I refrigerated again, and just then placed on my cake, which was covered with white fondant. Anyway, it turned out great. Highly recommended :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wizard's Mom

Cooking Level: Expert

Reviewed: Nov. 5, 2011

OMG This recipe is amazing! I've used it 2 times already. I've used it to cover cake balls and truffles, I also used some with my niece's birthday cake. I'll be using this one forever!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MissiFizzle

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Apr. 28, 2011

Loved how this turned out. If you add the corn syrup while the chocolate is still to hot, it will turn into a huge oily mess. Just let it sit and cool before kneading again, cause you need the oil to stay in. If it is to stiff, you can add more corn syrup. When it set, I had to knead a bit to get it plyable, but kneaded it with mm fondant and made chocolate fondant..... So, so good!!! Will use white chocolate next time and combine with mm fondant so I can use different colors. Need to try to make roses with this too!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Hawaiicooks101

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Reviewed: Nov. 3, 2010

Fantastic! Easy to make, easy to use, very tasty (I'm not a fan of marzipan or fondant when it comes to the taste). I made this with white chocolate and added a few drops of red food coloring to achieve a cherry blossom pink and make little cherry blossoms to top cookies with. Came out perfect!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LeonaBella

Cooking Level: Intermediate

Reviewed: Oct. 6, 2010

Great, easy to deal with. Needed several colors si I prepared it with withe chocolate. When it was cooled I put in the different colors by rewarming the pieces a few seconds in the microwave, so it became smooth but still hard enough to handle with! Will definitively make this again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Venna

Cooking Level: Intermediate

Home Town: Bonn, Nordrhein-Westfalen, Germany

Reviewed: Oct. 11, 2009

I would give this more stars if you had 'um!! I've never worked with anything but icing for decorating a cake with, but thought this looked easy enough. Used white chocolate chips and the mixture separated a bit when poured onto the plastic wrap, but that didn't bother me a bit! My daughter wanted a "big sub sandwich" instead of a cake for her 15th birthday, but made her a cake-sub. I used the "Plastic chocolate" to make the pickles, lettuce and tomatoes... WONDERFUL!!! TIP: Instead of using oil or powdered anything to roll this out, I rolled it out between a silicone mat and a piece of parchment paper -NO STICKING! Also, when it started to get a bit sticky from working with it, I wrapped it in plastic and popped it in the frig for a few minutes... Perfection! :-)

Was this review helpful? [ YES ]
9 users found this review helpful