How To Make Good Modeling Chocolate

Baking By jscalz Updated 1 Jun 2010 , 3:27am by southerngirl5

jscalz Posted 1 Jun 2010 , 1:40am
post #1 of 3

I've been trying to make modeling chocolate with merckens white chocolate and light corn syrup, and every time I do, the modeling chocolate dries EXTREMELY hard.
AM I DOING SOMETHING WRONG?! Or is that how it is?
HELP!! icon_cry.gif

Thank you.

2 replies
lizabu Posted 1 Jun 2010 , 1:43am
post #2 of 3

I always thought it was supposed to dry super hard. There might be other recipes out there but the one I use is like a rock.

southerngirl5 Posted 1 Jun 2010 , 3:27am
post #3 of 3

It will be rock hard once it "sets." You can leave it out at room temp for a while and then tear off a section and knead it until it gets pliable. You can also microwave it in 10 second intervals (I usually use defrost), until it gets soft enough to knead.

Good luck - it frustrated me a first too!

Quote by @%username% on %date%