Cracking Modeling Chocolate

Baking By JORA Updated 8 Oct 2010 , 6:40am by madgeowens

JORA Posted 6 Oct 2010 , 5:39pm
post #1 of 6

I have been making chocolate roses with modeling chocolate and the petals have been slightly cracking. What can I do to make my modeling chocolate more pliable??


5 replies
AnotherCreation Posted 7 Oct 2010 , 1:59pm
post #2 of 6

just curious what recipe you are using

JORA Posted 8 Oct 2010 , 3:51am
post #3 of 6

1 bag of semi sweet chips and 1/3 c corn syrup.

AnotherCreation Posted 8 Oct 2010 , 6:13am
post #4 of 6

I use 10 oz of candy melts and 1/3 cup corn syrup. I have never used chips. I do know if you get the candy melts don't use the premium. The premium and more expensive ones tend to make it greasy. I hope this helps.

sheena Posted 8 Oct 2010 , 6:32am
post #5 of 6

to make it more pliable, add a little more liquid glucose or corn syrup to your mixture. HTH

madgeowens Posted 8 Oct 2010 , 6:40am
post #6 of 6

I would add more corn syrup

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