Not Liking Modeling Chocolate!!

Decorating By tpatmore Updated 16 Sep 2010 , 8:18pm by BlakesCakes

tpatmore Posted 16 Sep 2010 , 12:26pm
post #1 of 13

I have read so many posts about how everyone just loves working with modeling chocolate so I gave it a try. Well, I obviously did something wrong because I'm not loving it at all.

I used a 14oz bag of Wilton candy melts, 1/3 cup light corn syrup. It sat overnight in the fridge. When I work with it, it gets very greasy, so I tried the paper towel thing. Still is very greasy and gets very soft no matter how fast I work with it. It even taste greasy.

HELP, what did I do wrong and is there anyway to save it or should I just go back to my gumpaste?


12 replies
tracycakes Posted 16 Sep 2010 , 12:39pm
post #2 of 13

I've never used candy melts before, just semi-sweet chocolate chips usually. It sounds like maybe a little too much corn syrup but I need to check my recipe and I won't be at the shop until later today.

When you melted your candy melts, and then added in the corn syrup, did you stir until it started pulling away from the sides?

Once you start working modeling chocolate, it is a little greasy, just from the cocoa butter but not that oily and it never gets really too soft. I've never had this problem so maybe someone else has a better idea.

pag41989 Posted 16 Sep 2010 , 12:51pm
post #3 of 13

I have tried it out twice. I was so frustrated with it I decided to resort back to fondant. I used white chocolate chips the first time and the next time I used bakers chocolate squares thinking it was the chocolate. The chocolate was greasy and crumbly and nothing but a huge mess. I have no idea what I did wrong.

AnotherCreation Posted 16 Sep 2010 , 12:53pm
post #4 of 13

I have found if I use Wilton's premium or another brand that is "premium" or higher quality that they have more oil in them. The cheap make and mold brand works for me perfectly every time. hth

cathie_shinnick Posted 16 Sep 2010 , 12:57pm
post #5 of 13

The less actual cocoa butter the better for me. I use 10oz chocolate(candy melts) to 1/3 cup corn syrup.

Malakin Posted 16 Sep 2010 , 1:05pm
post #6 of 13

I've used Wilton brand for all mine. If I use milk chocolate I use 1/3 cup to 14 oz bag, but, if I use the white Wilton chips, I decrease the corn syrup to approx. 1/4 cup per 14 oz. If not, it turns out very greasy and soft along with tasting yucky.
Also, I leave mine covered with plastic wrap on the counter, not the fridge for the first 24 hours. Then I put it in the fridge. Course cold hands help a lot also.

TexasSugar Posted 16 Sep 2010 , 1:53pm
post #7 of 13

I like candy clay to use in the bottom of pots for cookie blossoms but don't work with it for alot of other things. If you have warm hands or are in a warm enviroment it will soften as you work with it.

tpatmore Posted 16 Sep 2010 , 2:40pm
post #8 of 13

Wow, you guys are awesome, thanks for all the responses. I think I might give it one more try with a different chocolate.

AnotherCreation Posted 16 Sep 2010 , 2:54pm
post #9 of 13

I forgot to mention that I only use 10oz of the candy melts to 1/3 cup corn syrup as well. I use modeling chocolate a lot. Hopefully you will try again and love it too!

learnincakes Posted 16 Sep 2010 , 3:10pm
post #10 of 13

Try mixing it with fondant. That is what I do and I love it.

Adevag Posted 16 Sep 2010 , 4:40pm
post #11 of 13

When I have worked with semi sweet dark chocolate, the clay hardens very well and it takes a while to knead it into a soft consistency.

It's different when you use white chocolate or candy melts. I have never used the candy melts, but when I have used the white chocolate I have to squeeze out some oil when I knead it the very first time (and it's still warm, just after the corn syrup is added). Try to squeeze out as much as you can and that should help you get a firmer candy clay!

Rosie2 Posted 16 Sep 2010 , 5:19pm
post #12 of 13

Well, I'm glad I read your post because I don't like it either....I also found that that it was greasy and got too soft too soon. I thought maybe I can't work with it because my hands get too warm...??

BlakesCakes Posted 16 Sep 2010 , 8:18pm
post #13 of 13

White chocolate/candy melts/summer coating melts well below body temp. When you handle the modeling chocolate, it begins to melt and the oils come to the surface.

I squeeze out a ton of oil when I make my modeling chocolate that will be used for 3-D items like flowers and figures. After sqeezing out the fat, I let it rest. It sets up pretty hard, but a 10 second stint in the microwave makes it right. As I work, I set things aside as they get greasy, do something else, and then go back to the original piece.

When making modeling chocolate to cover a cake, make a bow, etc., I don't squeeze out the oils. I try to handle the chocolate very little and let my pasta machine do the "kneading". This leads to a nice pliable, easily cut product.


Quote by @%username% on %date%