Modeling Chocolate Problem
This is my first attempt at making modeling chocolate & I think I may have done something wrong. I used the recipe on The Joy of Baking site for white modeling chocolate. I'm not able to roll it out. It keeps falling apart...its kinda crumbly when I try to knead it. Do I need to add more corn syrup or more chocolate or just start over?
Replies to This Discussion
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Permalink Reply by Nikki Riley on
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No, I didn't. The recipe says it only has to sit 2 hours in the fridge, but I noticed that it seems better the longer it sits.
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Permalink Reply by Julie F on
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The recipes I've seen all say to let it sit at room temp overnight
http://www.oregonlive.com/news/index.ssf/2008/10/oregon_farmers_are...
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Permalink Reply by Karen Marie on
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If you use candy melts you will have ALOT of oil seeping out and I ususaly drain that off...it needs to cure a good long while before it worked well.....my recipe says 1 lb chocolate to 2/3 cup corn syrup for dark and 1/2 cup corn syrup for milk and white.
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I used bakers chocolate, white. It's hard as a rock now, lol. Maybe I should start over, lol. Thanks for the advice.
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Nikki dont throw it away just remelt it and add a little more corn syrup..it should be the consistencey of softened tootsie rolls when cured
Nikki Riley said:I used bakers chocolate, white. It's hard as a rock now, lol. Maybe I should start over, lol. Thanks for the advice.
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Before trying to remelt I'd recommend just nuking it for 5-10 seconds and seeing if it kneads nicely then
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Permalink Reply by jean on
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Karen Marie said:If you use candy melts you will have ALOT of oil seeping out and I ususaly drain that off...it needs to cure a good long while before it worked well.....my recipe says 1 lb chocolate to 2/3 cup corn syrup for dark and 1/2 cup corn syrup for milk and white.
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Can I use candy wafters from AC Moore for the modeling chocolate? If yes how much corn sryup to the 1lb bag.
jean said:
Karen Marie said:If you use candy melts you will have ALOT of oil seeping out and I ususaly drain that off...it needs to cure a good long while before it worked well.....my recipe says 1 lb chocolate to 2/3 cup corn syrup for dark and 1/2 cup corn syrup for milk and white.
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Hi Jean:
Well the formula goes for candy melts as well but some have more oil than others. Start with 1/2 cup corn syrup and you can always add a little more if you need to. And you really need to let it cure at room temperature overnight but 24 hours is best. The consistency is like soft fondant when you are finished mixing. The candy will still be warm but firms up as it cools.
jean said:Can I use candy wafters from AC Moore for the modeling chocolate? If yes how much corn sryup to the 1lb bag.
jean said:
Karen Marie said:If you use candy melts you will have ALOT of oil seeping out and I ususaly drain that off...it needs to cure a good long while before it worked well.....my recipe says 1 lb chocolate to 2/3 cup corn syrup for dark and 1/2 cup corn syrup for milk and white.
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Thanks so much, I'll give it a try
Karen Marie said:Hi Jean:
Well the formula goes for candy melts as well but some have more oil than others. Start with 1/2 cup corn syrup and you can always add a little more if you need to. And you really need to let it cure at room temperature overnight but 24 hours is best. The consistency is like soft fondant when you are finished mixing. The candy will still be warm but firms up as it cools.
jean said:Can I use candy wafters from AC Moore for the modeling chocolate? If yes how much corn sryup to the 1lb bag.
jean said:
Karen Marie said:If you use candy melts you will have ALOT of oil seeping out and I ususaly drain that off...it needs to cure a good long while before it worked well.....my recipe says 1 lb chocolate to 2/3 cup corn syrup for dark and 1/2 cup corn syrup for milk and white.
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Permalink Reply by Anne M on
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Karen, I tried making modeling chocolate as well, now I have a solid rock on my hands. I left it in the fridge overnight then left it out at room temp, so its been sitting on my countertop for 24 hours. Should I have not kept it in the fridge at all? I guess I have to go to plan b, fondant and gum paste.
Karen Marie said:Hi Jean:
Well the formula goes for candy melts as well but some have more oil than others. Start with 1/2 cup corn syrup and you can always add a little more if you need to. And you really need to let it cure at room temperature overnight but 24 hours is best. The consistency is like soft fondant when you are finished mixing. The candy will still be warm but firms up as it cools.
jean said:Can I use candy wafters from AC Moore for the modeling chocolate? If yes how much corn sryup to the 1lb bag.
jean said:
Karen Marie said:If you use candy melts you will have ALOT of oil seeping out and I ususaly drain that off...it needs to cure a good long while before it worked well.....my recipe says 1 lb chocolate to 2/3 cup corn syrup for dark and 1/2 cup corn syrup for milk and white.
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