Chocolate Plastic.... Help!

Decorating By turtlemom_9500 Updated 26 Sep 2008 , 4:36pm by FromScratch

turtlemom_9500 Posted 25 Sep 2008 , 11:23pm
post #1 of 20

I melted one pound of white chocolate and poured 3/4 cup light corn syrup together... Is that the right recipe?? If so, will it get hard enough to mold figures? or to color??

19 replies
fondantgrl Posted 25 Sep 2008 , 11:44pm
post #2 of 20

Unfortunately White CHocolate is not the best choice for Chocolate Plastic/Clay... I have always used Candy Melts (White or any color)....

White Chocolate is very weird. It does not set very well. Meaning it will stay soft. Just like when you make White Chocolate truffles, where you only add very little of the cream, unlike when you use the Semi Sweet or Dark Chocolate.

Give it a few hours or overnight, if it still feels very soft and does not hold it's shape by tomorrow, then that means it didn't work.

Good luck

-K8memphis Posted 25 Sep 2008 , 11:45pm
post #3 of 20

I use about 1/3 of a cup for that amount of chocolate. Can you melt & add an appropiate amount of choco to make up the difference?

turtlemom_9500 Posted 25 Sep 2008 , 11:46pm
post #4 of 20

hmmmmm,,,, can I add powdered sugar to it??

-K8memphis Posted 25 Sep 2008 , 11:47pm
post #5 of 20


turtlemom_9500 Posted 25 Sep 2008 , 11:49pm
post #6 of 20

why not?? lol... what will it do?

-K8memphis Posted 25 Sep 2008 , 11:50pm
post #7 of 20

Screw it up...



turtlemom_9500 Posted 25 Sep 2008 , 11:52pm
post #8 of 20

thank you icon_wink.gif never made it b4 and its really soft,, not too happy icon_sad.gif

-K8memphis Posted 25 Sep 2008 , 11:54pm
post #9 of 20

I mean you have too much liquid to fat--chocolate is a fat. So I mean you could half what you got there and add like a minumum of 6 ounces more choco. Do your best to keep it all the same temp--no big temperature differences and you'll be fine. And stay away from too high heat too.

The-en you can mold and play and have fun.

turtlemom_9500 Posted 25 Sep 2008 , 11:56pm
post #10 of 20

Thank you ! icon_smile.gif

FromScratch Posted 26 Sep 2008 , 12:03am
post #11 of 20

When I make dark chocolate clay I use 2/3 cup corn syrup to 1 pound of chocolate. White chocolate versions of anything take MUCH longer to set up than the dark chocolate versions.. give it overnight and see what you end up with. I have made white chocolate clay before and it works just fine.. 1/2 cup corn syrup to 1 pound of white chocolate. You may be surprized tomorrow and find it worked okay. It may be a bit soft though.

fondantgrl Posted 26 Sep 2008 , 12:13am
post #12 of 20

If it is done right, the texture is very much like Fondant. Just very slightly greasy.

-K8memphis Posted 26 Sep 2008 , 12:29am
post #13 of 20

I just use about a third cup to a pound brown or white and it works. No worries. I might be making it wrong but so far so good. That ginormous chalice was white chocolate clay. I mean it was 12 inches x 12 inches and no problem-o.


turtlemom_9500 Posted 26 Sep 2008 , 1:01am
post #14 of 20

I tried to make another batch and it was crumbly! icon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gif

FromScratch Posted 26 Sep 2008 , 1:10am
post #15 of 20

Let it set.. and knead it tomorrow.. you maybe fine. Chocolate gets crumbly when it seizes up and that is exactly what you are doing to it when you are making chocolate clay. It might have been too warm when you added the corn syrup too. I let my chocolate cool until it's just warm enough to be liquid when I add the corn syrup. Let it cool and see what it leaves you with.

K8.. I don't think there is any one right way to do anything.. icon_wink.gif If it works.. it works. I'm going to try adding 1/3 of a cup next time. icon_smile.gif

turtlemom_9500 Posted 26 Sep 2008 , 1:15am
post #16 of 20

thank you jkalman... BTW....Your cakes are gorgeous icon_smile.gif

turtlemom_9500 Posted 26 Sep 2008 , 1:15am
post #17 of 20

thank you jkalman... BTW....Your cakes are gorgeous icon_smile.gif

turtlemom_9500 Posted 26 Sep 2008 , 1:14pm
post #18 of 20 i let the chocolate sit all night.... icon_redface.gificon_cry.gificon_mad.gifthumbsdown.gificon_sad.gificon_surprised.gif It was hard as a rock this morning icon_redface.gif what does that mean I did wrong?

-K8memphis Posted 26 Sep 2008 , 1:48pm
post #19 of 20

It's a fat that gets hard at room temp which is what you are looking at this morning--and warms up & gets flexible in your hand. So pry some out and knead a bit and see how you do. It's all about temperature. If it's real hard at room temp you're golden. That's what you want. You just have to manipulate it to get it maleable. It takes a bit of work to pry it out--sounds like you're on the right track.

To microwave or not? It's not as resilient as fondant to get heated in there. If you heat candy clay too much and the threshold is low you have to chill it to get it back where you want it. Teeter totter.

FromScratch Posted 26 Sep 2008 , 4:36pm
post #20 of 20

What she said.. icon_wink.gif

It's quite the work out to use the stuff.. all part of the joy??? icon_lol.gif

You can smash it with a mallet or yout rolling pin. That helps to beat it into submission and make it easier to knead.. not to mention vent your frustrations. icon_wink.gif

Quote by @%username% on %date%