Modeling Chocolate

Baking By Jamie-Leigh Updated 30 Oct 2010 , 1:06am by icer101

Jamie-Leigh Posted 29 Oct 2010 , 11:49pm
post #1 of 5

I was trying to make modeling chocolate for the first time and it suddenly went all hard and clumpy as soon as I started stirring in the syrup. What do I do to fix this?

4 replies
-K8memphis Posted 30 Oct 2010 , 12:00am
post #2 of 5

If you can get the mixture evenly reheated somehow without burning anything you can remix.

Next time get the corn syrup the same temp as the chocolate.

'Course any water in the chocolate will cause it to seize and you gotta start over.

-K8memphis Posted 30 Oct 2010 , 12:37am
post #3 of 5

Start over as in ditch it and redo the whole thing if it got water even a little condensation in it. But it can totally clump up too. If your corn syrup is mostly incorporated you should be fine though. Just let it cool off and knead it up and you're good to go.

Jamie-Leigh Posted 30 Oct 2010 , 12:46am
post #4 of 5

There wasn't any water in it, so I think I'll try to melt it back down. Thanks. icon_smile.gif

icer101 Posted 30 Oct 2010 , 1:06am
post #5 of 5

mine goes hard and clumpy at times. i just leave it alone over nite. Next morning, i break off in small pieces and roll into sausages , wrep with saran wrap and put in feezer bag. Works perfect when i need it. hth

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