Help With Modeling Chocolate

Sugar Work By kello Updated 23 Apr 2010 , 2:34pm by pegalter

kello Posted 21 Apr 2010 , 6:09pm
post #1 of 11

It seems to be too crumbly. Any idea why? Should I add more corn syrup?

10 replies
Malakin Posted 21 Apr 2010 , 6:23pm
post #2 of 11

Not sure which recipe you used or how crumbly, but I think I would stick it in the microwave for just a FEW seconds and see if it will remix. When I leave it sit overnight and then have to mix it the next day, mine is always crumbly at first but then softens up. If not, I guess I would try a little corn syrup. Sorry, maybe somebody else can help more.

linstead Posted 21 Apr 2010 , 6:31pm
post #3 of 11

If it is crumbly you may have overheated it. Toss in the trash and start over.....

kello Posted 21 Apr 2010 , 6:39pm
post #4 of 11

Nooooo! I was hoping that's not what I did. I made it yesterday and just nuked it for 40sec. on med power. It started to crumble as soon as I started to knead it. I'll try a little CS but I think I will be starting over.....
Thanks for the input.

icer101 Posted 21 Apr 2010 , 6:50pm
post #5 of 11

sometimes, mine will be crumbly. i think for overheating it. not burning it. just overheating it. i hold it together as best as i can. sorta knead it best i can, and mix it with same amt. of fondant. works great. makes beautiful flowers and tasty flowers. beautiful large roses, orchids, whatever or just small filler flowers. hth it especially makes WILTON FONDANT taste good.

kello Posted 21 Apr 2010 , 6:56pm
post #6 of 11

I didn't know I could mix it with fondant! Does it delay the drying time? I need to sculpt a horse.

mamawrobin Posted 21 Apr 2010 , 8:27pm
post #7 of 11

I mix it with fondant quite often. Especially if I'm in a bind and have to use Wilton.

linstead Posted 22 Apr 2010 , 12:02am
post #8 of 11

If your microwave is strong start out with 20 - 30 second increments and stir the chocolate and rotate the bowl between cycles to ensure that one section isn't getting overheated. Once completed melted then add in the corn syrup and stir quickly to combine the sytrup and melted chocolate.

kello Posted 22 Apr 2010 , 6:48pm
post #9 of 11

I want to cry! I've made it twice now and it's still crumbling....I mixed it with fondant and it's a bit grainy....better, but not that great. Still seems dry and cracking a bit.
Does it matter what choc. you use? Can you use semi-sweet or candy melts?

tgoodaker Posted 22 Apr 2010 , 7:13pm
post #10 of 11

I found when I over stir mine, it gets grainy and/or crumbly. Now I stir it just until is comes together, then I stop. After it's cool and firm I need it in small chunks. I use Wilton candy melts and it works great.

pegalter Posted 23 Apr 2010 , 2:34pm
post #11 of 11

Often just needs a little more liquid, so kneading in corn syrup (barely warm) a little at a time until it is malleable should work.

Peggy Alter

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