Modeling Chocolate

Baking By Bakersman1 Updated 23 Dec 2009 , 5:59am by madgeowens

Bakersman1 Posted 17 Dec 2009 , 9:43pm
post #1 of 4

For some reason my batch of modeling chocolate crumbled when I tried to start molding it. It sat in the fridge in a ziploc bag for about 3 hrs, then when I started working with it to get it warm to mold it, it just crumbled into pieces. Did I put too much Corn syrup in it or what?

Thank you in advanced!!


3 replies
Charmed Posted 23 Dec 2009 , 4:33am
post #2 of 4

have the same problem with my white modeling chocolate!!!

helsbels Posted 23 Dec 2009 , 5:03am
post #3 of 4

I'm no expert on this but it sounds like the chocolate was over cooked. What recipe did you use? I have made it several times and never had that problem. Could it have been too cold? I don't usually refrigerate mine either. Just a thought...... icon_smile.gif

madgeowens Posted 23 Dec 2009 , 5:59am
post #4 of 4

I would think refrigerating it would make it crumbly....just a guess

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