Help with Modelling Chocolate. I used a recipe of 7 oz. white chocolate drops, not Wilton and 2 tbsp. corn syrup. I have let it sit and when I tried to knead it it fell into crumbs.
Any help? SHould I try more syrup?
Try popping it into the microwave for a few seconds (like 5 second bursts). Might just need to be warmed a bit first.
Sometimes mine is crumbly but keep working with it, "mushing" it together and it should be ok. Good luck!
I checked it out with my old recipe, why I tried a new one when the old one works I'll nerver know, I added more corn syrup according to those measurements.
Heated it up in the microwave, added the corn syrup, drained off a lot of oil and I have a nice modelling chocolate just like it should be. Cooling in the fridge now. That makes me another day behind with the figure modelling.
Modelling chocolate looked good but after it cooled it was terrible to work with. Couldn't get it smooth at all. Did some googleing and found on http://www.the-crafty-penguin.com/2011/07/cake-with-horizontal-stripes.html[url] that chocolate chips which is probably the same stuff as I had gets too crumbly. Well, lesson learned. I used a good quality chocolate before and never had trouble but tried to cheap out this time. Brings up "you get what you pay for" saying.[/url]
the chcolate may hve been old..........try a few drops of corn syrup....make sure you dont get any water in it....put it in fridge over night, then take small amounts at a time and warm in your hands and knead until it is able to be molded......if it gets too mushy stick in fridge a few minutes and repeat...hth
Wilton's candy clay recipe is 14oz chocolate to 1/3 cup of corn syrup. 1/3rd cup is 5 tablespoons and like 1 teaspoon or something along those lines. It is slightly more than 5 tablespoons. So according ot that, I'd say you probably just need a touch more corn syrup in your recipe.