Modeling Chocolate - Help!

Decorating By CopCakes Updated 10 Mar 2010 , 10:29pm by CopCakes

CopCakes Posted 10 Mar 2010 , 10:11pm
post #1 of 5

Hi all,
I'm having a heck of a time with modeling chocolate. I'm trying to make "Elmo" to sit on top of a cake and I am using Merckens red discs and following the recipe for white chocolate.

I'm having no luck. The chocolate is hard (I added the corn syrup and chilled overnight like the recipe says) but it's still so hard that I can't work with it. Am I not adding enough corn syrup?

I tried to make Elmo out of gum paste but it seems to crack. Modeling chocolate seems to work so well on TV (go figure).

Any tips would be very much appreciated!


4 replies
TexasSugar Posted 10 Mar 2010 , 10:12pm
post #2 of 5

Break a little bit off and kneed it. The warmth from your hands will soften it.

KHalstead Posted 10 Mar 2010 , 10:14pm
post #3 of 5

You need to warm it up (bring it to room temp.) and then either cut it into smaller chunks or grate it on a cheese grater and work it back to a solid mass, kneading it with your hands. I know it seems like it will never work, but it really does!

some people will microwave for a couple seconds (literally a couple seconds) and warm it a little that way (I have hot hands naturally, so I just cut it into smaller chunks/grate it and let my hands warm it up slowly)

CopCakes Posted 10 Mar 2010 , 10:29pm
post #5 of 5

I won't give up. The link to the previous forum assisted a lot!


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