Modelling Chocolate Help Please?
I have a question about modelling chocolate. I have a cake due this week using it (my first time). I was practicing on some I got at the Austin show and it is very crumbly and greasy. Do I use powdered sugar or cornstarch? I also tried making it. My husband was kneading it for me and seems to have "separated"and become "oily"(I'm assuming that is the Karo? Any Suggestions? Any tutorials on the web?
I used Mike Mcrarey's recipe of 2 lbs plus one cup of Karo Syrup. He gave the directions too fast, but I found directions from Colette Peters.
Thanks,
Missy
Replies to This Discussion
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Permalink Reply by Dena Bryngelson on
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you can do two things. One, knead the oils out of it and then leave it to come to room temperature before you use it. Or Two, leave the oils in it and leave it to come to room temperature before you use it. Either way you are messing with it too much if it is getting greasy. The trick is to work with it a little at a time and if the heat of your hands starts melting it (because it is chocolate btw) then you need to put that bit down and start with another piece until the other sets up again...do not refrigerate it because it becomes brittle when cold. I never add sugar or cornstarch to my modeling chocolate because it will dry it out and make it very crumbly.
I use one package of Nestle white chocolate chips
1/4 cup karo
heat them together...if you heat one and then add the other they won't bind as well. Mix lightly.... or knead out the oils depending on whether you want a stiff modeling chocolate or a soft one. The oils left in will be a soft consistency. I just use that because you can buy it at any store and it's fairly cheap. Just don't overwork it and it should be fine
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Permalink Reply by Shani Braxton on
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Dena, that is a great tip about not refrigerating! (I read somewhere that refrigerating helps it firm and I tried it and it became brittle as you said!) Another helpful tip that I found was in the Charm City Cakes book--dust a little cornstarch on your fingertips when the modeling chocolate starts to melt. The cornstarch acts as a barrier b/w your fingers and the chocolate. That actually does work! I have also found that it's best to let the modeling chocolate "rest" overnight before using. I know some recipes state that you can use it after it has set for a few hours at room temp. Good luck, Missy!
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Permalink Reply by Milinda Shay on
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I refrigerated it last night! I pulled it out first thing after I read this. Someone told me to microwave it at 15 second intervals until it is pliable again. I don't need it until later today though, and since it is 80 degrees today, i'm sure it will thaw quickly! To make things worse, I fell and bruised and scraped up the heel and thumb on my right hand!!! This cake is for Sat.!
Dena Bryngelson said:you can do two things. One, knead the oils out of it and then leave it to come to room temperature before you use it. Or Two, leave the oils in it and leave it to come to room temperature before you use it. Either way you are messing with it too much if it is getting greasy. The trick is to work with it a little at a time and if the heat of your hands starts melting it (because it is chocolate btw) then you need to put that bit down and start with another piece until the other sets up again...do not refrigerate it because it becomes brittle when cold. I never add sugar or cornstarch to my modeling chocolate because it will dry it out and make it very crumbly.
I use one package of Nestle white chocolate chips
1/4 cup karo
heat them together...if you heat one and then add the other they won't bind as well. Mix lightly.... or knead out the oils depending on whether you want a stiff modeling chocolate or a soft one. The oils left in will be a soft consistency. I just use that because you can buy it at any store and it's fairly cheap. Just don't overwork it and it should be fine
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Permalink Reply by Kim Hamilton on
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I took a chocolate class about two weeks ago from a professional chocolatier. We made modeling chocolate. I can get you the recipe when I get home from work tonight. The white chocolate was tricky. A couple of the people had issues with it separating. We were told to keep working it, that it would come together. It was very sticky, but we let it sit overnight wrapped in plastic wrap and it worked just fine. Let me know if you want the recipe and i'll post it.
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Sure, I would love hte recipe!
Kim Hamilton said:I took a chocolate class about two weeks ago from a professional chocolatier. We made modeling chocolate. I can get you the recipe when I get home from work tonight. The white chocolate was tricky. A couple of the people had issues with it separating. We were told to keep working it, that it would come together. It was very sticky, but we let it sit overnight wrapped in plastic wrap and it worked just fine. Let me know if you want the recipe and i'll post it.
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Permalink Reply by Patricia Soto on
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I have made modeling with Lindts Chocolate bars I buy at CVS. They are %70 cocoa that is what I was told when I took a class on this. Just melted it with karo placed it on plastic wrap and put in the fridge over nite. I also bought the white chocolate and did the same thing..also Trader Joes has a good chocolate... I used this last month to make a man sitting in his seat watching T.V came out great......I hope this helps...Good Luck..
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Permalink Reply by Martha Tackett on
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I was in Mike's Modeling Chocolate class in Austin. Were you in there, Missy? The amount of corn syrup depends entirely on the chocolate you are using. Mike uses a chocolate with a lot of cocoa butter, so it requires more corn syrup than most. If you use candy melts (like Wilton) that have no cocoa butter, you would use 1/3 c of corn syrup to 12-16 ounces of candy melts. I can't get real chocolate where I live and it is already too hot in Texas to have it shipped without paying an arm and a leg for overnight, so I usually stick with Wilton and it works okay. It tastes good too. :) I know a lot of people just use chocolate chips and corn syrup.
As far as powdered sugar or cornstarch goes,we used cornstarch in Mike's class, but I think Jennifer Dontz uses powdered sugar. Mike told us a reason for his preference, but I don't remember what it was. With fondant, corn starch is easier to get the excess off than pdrd sugar and I'm thinking that is what Mike said about the modeling chocolate too.
When mine is just too soft, I knead powdered sugar into it and let it sit, knead some more in if I feel like I need it. You certainly wouldn't want to do that with cornstarch!
Good luck with your cake, Missy!
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I wasn't in his class, but I did go to the demo he did on Sunday. I live in the DFW area and I made some last night using white chocolate I got at the store, I made sure it had cocoa butter in it, but I was short and Target did not have any so I had to use one bag of the white chips without cocoa butter. I used 1 cup of corn syrup for 2 lbs of choc. and it looked fine this morning out of the fridge, but by this evening it is totally separated again. Do you think that could be because of the heat? I was going to try turning on the air conditioner tomorrow to see if that helps. It's in the 80s today.
Martha Tackett said:I was in Mike's Modeling Chocolate class in Austin. Were you in there, Missy? The amount of corn syrup depends entirely on the chocolate you are using. Mike uses a chocolate with a lot of cocoa butter, so it requires more corn syrup than most. If you use candy melts (like Wilton) that have no cocoa butter, you would use 1/3 c of corn syrup to 12-16 ounces of candy melts. I can't get real chocolate where I live and it is already too hot in Texas to have it shipped without paying an arm and a leg for overnight, so I usually stick with Wilton and it works okay. It tastes good too. :) I know a lot of people just use chocolate chips and corn syrup.
As far as powdered sugar or cornstarch goes,we used cornstarch in Mike's class, but I think Jennifer Dontz uses powdered sugar. Mike told us a reason for his preference, but I don't remember what it was. With fondant, corn starch is easier to get the excess off than pdrd sugar and I'm thinking that is what Mike said about the modeling chocolate too.
When mine is just too soft, I knead powdered sugar into it and let it sit, knead some more in if I feel like I need it. You certainly wouldn't want to do that with cornstarch!
Good luck with your cake, Missy!
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I'm no expert, but I think that you probably have too much corn syrup in it. I never put mine in the refrigerator either, but Mike was keeping his sheets in the cooler during our class. It makes it sticky ... between too much corn syrup and moisture from the refrigerator, it might be impacting the chocolate. I don't know why that would make it crumbly though. When you knead it, does it come back together? The chocolate should soften from the heat of your hands ... I honestly don't know, Missy. I would definitely leave it out of the fridge, maybe add some more chocolate ... maybe just start over if you can. Mike mixes the corn syrup into the melted chocolate and lets it sit (ours sat overnight). The next morning, it went back into the microwave for about 10 seconds to soften it enough for us to knead out the lumps.
I sure hope you can figure this out. I've just never had any trouble with mine. :(
Milinda Shay said:I wasn't in his class, but I did go to the demo he did on Sunday. I live in the DFW area and I made some last night using white chocolate I got at the store, I made sure it had cocoa butter in it, but I was short and Target did not have any so I had to use one bag of the white chips without cocoa butter. I used 1 cup of corn syrup for 2 lbs of choc. and it looked fine this morning out of the fridge, but by this evening it is totally separated again. Do you think that could be because of the heat? I was going to try turning on the air conditioner tomorrow to see if that helps. It's in the 80s today.
Martha Tackett said:I was in Mike's Modeling Chocolate class in Austin. Were you in there, Missy? The amount of corn syrup depends entirely on the chocolate you are using. Mike uses a chocolate with a lot of cocoa butter, so it requires more corn syrup than most. If you use candy melts (like Wilton) that have no cocoa butter, you would use 1/3 c of corn syrup to 12-16 ounces of candy melts. I can't get real chocolate where I live and it is already too hot in Texas to have it shipped without paying an arm and a leg for overnight, so I usually stick with Wilton and it works okay. It tastes good too. :) I know a lot of people just use chocolate chips and corn syrup.
As far as powdered sugar or cornstarch goes,we used cornstarch in Mike's class, but I think Jennifer Dontz uses powdered sugar. Mike told us a reason for his preference, but I don't remember what it was. With fondant, corn starch is easier to get the excess off than pdrd sugar and I'm thinking that is what Mike said about the modeling chocolate too.
When mine is just too soft, I knead powdered sugar into it and let it sit, knead some more in if I feel like I need it. You certainly wouldn't want to do that with cornstarch!
Good luck with your cake, Missy!
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Every professional I've listened to says that you must not over mix the chocolate and syrup. 20-30 strokes max. The syrup should be warmed so not to shock the chocolate. It becomes oily (from the chocolate) when over mixed. This is separation. I have heard some folk say they let it sit over night and it reabsorbed, but the pros say it is ruined.
Use a little shortening on your fingertips. Your palms are hotter than your fingers. When working with the chocolate, more fingers than palms, it will over heat the choc.
you can not knead the oils out, it then is ruined.
do not freeze. refrigerate for only a couple minutes if you are in a warm area, and also remember that humidity place a role in how it sets up.
I have to make a 3D sheriff car and will add a little, perhaps tsp of gumpaste powder or gum trag to the mix to give it just a little more flex and strength to hold up to Texas humidity.
Hope this helps.
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