Modeling Chocolate Issues. Please Help!

Decorating By cupcakefrost Updated 18 Jul 2011 , 2:35pm by pegalter

cupcakefrost Posted 15 Jul 2011 , 2:15pm
post #1 of 7

I have sever modeling chocolate issues. please help! icon_smile.gif

I tried to make modeling chocolate, too crumbly, I added syrup, didn't work.

So I bought modeling chocolate from the baker's kitchen, and it's also crumbly!! lol

I reeeeeeaaaaaaally want to use modeling chocolate to sculpt peopple- it looks so nice and malleable when the Cake Boss does it on tv!! LOL.

Does anyone know where I can buy this already made? I really don't want to try to make it again. . . icon_confused.gif

6 replies
mandyloo Posted 15 Jul 2011 , 2:29pm
post #2 of 7

Could you post the recipe and method you used?

I've never had it go crumbly, but I've had it seem really hard and I just worked it in my hands until it was pliable. It's great to work with, but gets very soft very quickly if it isn't mixed with something (I mix mine 50/50 w/mmf).

Hopefully once you post your recipe, some awesome caker on here will be able to look and say "Ah ha! There's the problem!"

SAHCaker Posted 15 Jul 2011 , 2:35pm
post #3 of 7

Too crumbly could suggest not enough corn syrup. Try remelting the modeling chocolate in the microwave but in short spurts then add more corn syrup. Knead it. Becareful with the remelting--too much and you could burn the chocolate.

cupcakefrost Posted 15 Jul 2011 , 2:54pm
post #4 of 7
Quote:
Originally Posted by mandyloo

Could you post the recipe and method you used?

I've never had it go crumbly, but I've had it seem really hard and I just worked it in my hands until it was pliable. It's great to work with, but gets very soft very quickly if it isn't mixed with something (I mix mine 50/50 w/mmf).

Hopefully once you post your recipe, some awesome caker on here will be able to look and say "Ah ha! There's the problem!"




i made it a while ago, so i don't remember exactly, but i got the recipe from here. it was like 6 oz chocolate, and 1 tbsp corn syrup, i think.

i'd really rather buy it, though, since i tried making it several times and it just wouldn't work. icon_sad.gif if you have a foolproof recipe, please share! icon_biggrin.gif

mandyloo Posted 15 Jul 2011 , 3:25pm
post #5 of 7

I have used seriouscakes method and recipe about a dozen times and have never had any issues:


.

icon_smile.gif

cupcakefrost Posted 15 Jul 2011 , 8:56pm
post #6 of 7
Quote:
Originally Posted by mandyloo

I have used seriouscakes method and recipe about a dozen times and have never had any issues:


.

icon_smile.gif



Thanks! Although this link did not work, I found another great video on youtube. Never thought of looking there before icon_smile.gif.

pegalter Posted 18 Jul 2011 , 2:35pm
post #7 of 7

Here is some information I send to my customers that might help - I have manufactured and sold modeling chocolate since 1991 !

The modeling chocolate is hard / soft / separated / dry. The dark chocolate is harder than the colors.

Modeling chocolate is firm on purpose when it has not been handled or warmed for a while. The dark is made with real chocolate solids and naturally has a harder consistency than the white or colored pieces. Both the white and dark will become pliable when slightly warmed, either by hand kneading or just one or two seconds in the microwave (more than that and it will melt or even burn!)

The combination of cocoa butter, solids and syrup can melt and separate when very warm. It is possible to recombine the mixture by working and cooling it at the same time. Use a cool surface a clean stone countertop or refrigerated, non-breakable tray and knead the separated mixture against the cool surface. As the ingredients cool, solidify and blend together the mixture becomes smooth and uniform, turning back into modeling chocolate.

Slightly dry modeling chocolate will usually soften up with a little kneading or warming. Even a very dry piece can often be brought back to life by warming gently until it begins to melt, adding just a touch of water, and reworking against a cool surface.

My modeling chocolate gets too soft when I use it. What can I do?


If possible, work on a cool surface like marble or granite and use tools to minimize contact with warm hands. A pasta machine/roller works very well for rolling out strips for cut out decorations. When shaping figures with modeling chocolate work in stages, allowing time for the chocolate to cool down between steps. This is real chocolate and will melt if held in your hands too long, so minimize contact, try to be gentle and precise, and for more difficult designs allow for some practice. Some crafters find it helpful to cool very warm hands with an ice pack.

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