Modeling Chocolate

Decorating By adflorea Updated 11 Aug 2009 , 2:36pm by adflorea

adflorea Posted 9 Aug 2009 , 6:37pm
post #1 of 9

I decided to try making modeling chocolate to decorate one of my cakes this week. I followed the recipe but it doesn't seem quite thick enough. I am guessing that I added to much corn syrup. Is there a way that I can thicken it? If I melt more chocolate and add it will it thicken? Any ideas?

8 replies
alanaj Posted 9 Aug 2009 , 7:00pm
post #2 of 9

How long did you let it sit for? Did you stir in the corn syrup pretty well? I don't think it would hurt to melt and add more chocolate but just a little at a time. I've only made it twice so I'm definitely not an authority so here's a bump!

adflorea Posted 9 Aug 2009 , 7:46pm
post #3 of 9

I made 2 batches, both sat in the fridge overnight. One seemed fine, the other seemed a bit soft. I thought I stirred it pretty well but, maybe not. I'll try adding the chocolate and see how it goes. Thanks.

drakegore Posted 9 Aug 2009 , 8:59pm
post #4 of 9

were they both the same type of chocolate (i.e. semi-sweet or white)?

adflorea Posted 10 Aug 2009 , 2:03am
post #5 of 9

They were both the candy melts. One was dark chocolate, the other was blue vanilla.

drakegore Posted 10 Aug 2009 , 12:17pm
post #6 of 9

the candy melt clay can be a small bit more challenging than semi-sweet because there is usually more fat in them. and there may be more fat in the blue than in the dark chocolate (this is just a guess but it would account for differences between the two).

i dble wrap mine and stick it in the fridge and age it for 24 hours before using.

when you bring it back out to room temp to use, be sure you don't over-knead it or it will get too soft.

on the one that is softer, did yo see any fat on the outside of the chocolate when you brought it out of the fridge (or before you put it in)? if so, wipe it away and that will help the clay be stiffer (though it may seem crumbly when you first begin to knead it).

adflorea Posted 10 Aug 2009 , 1:58pm
post #7 of 9

Thanks Diane. The chocolate seems to be fine but I think I'm just going to scrap the other one. I added more melts and it doesn't seem to have made a difference. Does the semi sweet come in different colors or can you color it? Again, thanks for your help.

drakegore Posted 10 Aug 2009 , 4:50pm
post #8 of 9

no, semi-sweet is real chocolate (not candy) and is dark rich brown. it is the most dependable medium to make clay out of so if you need brown, i'd go with real semi-sweet chocolate instead of candy clay.

for colors, you have two options: candy melts (like you have used) or using white chocolate and coloring it (using oil-based candy colors is the most reliable way, but if you do a search on CC, you will find other folks with alternatives).

below is one thread that has lots of good information on it about modeling chocolate:

http://cakecentral.com/cake-decorating-ftopic-642127-0.html

diane

adflorea Posted 11 Aug 2009 , 2:36pm
post #9 of 9

Thanks Diane!

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