Crumbling Modeling Chocolate

Baking By eatcake09 Updated 12 Jul 2010 , 1:25am by BlakesCakes

eatcake09 Posted 11 Jul 2010 , 8:50pm
post #1 of 2

I am having a very difficult time rolling out modeling chocolate. It is soft and I can mold it but when I try rolling it out it crumbles and breaks. I thought it would roll out like fondant but mine doesn't work. It sticks to my rolling pin no matter how well I greese it. Am I making it wrong? I just melt down chocolate chips and add corn syrup until its smooth. Then let it sit to get hard. I have always had this problem though. I end up using small pieces and smash them with my hands, then cut the shape out smash it down again and cut the shape out for the final time. Any tips/suggestions would be greatly appreciated!! Thanks!

1 reply
BlakesCakes Posted 12 Jul 2010 , 1:25am
post #2 of 2

After I mix the chocolate and the corn syrup, I always squeeze out most of the liquid and then wrap it and let it rest.

It makes for a hard product to start with, but with a little nuking, it works well.

I ALWAYS roll my modeling chocolate on cornstarch. I find that rolling on anything else just doesn't work for me.

HTH
Rae

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