Modelling Chocolate Disaster

Baking By MommieK Updated 8 Sep 2011 , 2:09pm by flourconfections

MommieK Posted 6 Sep 2011 , 1:42am
post #1 of 11

Hi everyone, I've been trying to find modelling chocolate. I live in Ontario Canada and there is only one store that carries it in a nearby city, at a ridiculous price. I've tried two or three different recipes but I don't think I'm doing it right. It always turns out rock hard, no way to sculpt with it. It's almost like the chocolate has seized. I tried two different kinds of corn syrup but with the same result. Is there something that I might be doing wrong?
Here is the recipe and the link I got it from...
16oz white chocolate chips
1/2 cup corn syrup

This persons turned into almost like a dough, mind went from oozy to rock in a matter or seconds. Can anyone help please!!!!

10 replies
Ursula40 Posted 6 Sep 2011 , 2:09am
post #2 of 11

You have to break off small pieces and knead till smooth, similar to gumpaste, once smooth be careful, because the heat of your hands will make it mush if you don't watch out

SRMC Posted 6 Sep 2011 , 4:53am
post #3 of 11

I was told once u heat it you have to let it sit and cool (would that help?)

mcaulir Posted 6 Sep 2011 , 9:12am
post #4 of 11

I work in metric, so can't tell if yours are, but the proportions of corn syrup to chocolate are almost the same.

My recipe is 180g chocolate, 140g syrup.

ibmoser Posted 6 Sep 2011 , 3:18pm
post #5 of 11

I use 1/3 cup corn syrup per pound of chocolate or candy melts. More corn syrup makes a softer product, less makes a firmer product. Gently, slowly melt the chocolate, stirring until there are no lumps left - any lumps that you can see will make lumps in the finished product. Be careful to not overheat or oils will separate out and your batch will not perform well and cannot be "fixed". Heat the corn syrup to about the same temp as the melted chocolate. Add the warmed corn syrup to the melted chocolate and stir with a spatula, scraping the bowl clean and lifting the mixture to the center in a folding motion. When the mixture begins to stiffen (yes, it is doing a controlled seize) and has lost its shine, quit stirring and scrape it onto a piece of plastic wrap. If you continue to stir, the oils will separate out and it won't behave properly. Wrap it well in the plastic and kinda pat it into a slab. Allow it to cool and stabilize overnight. It will be hard and difficult to work. This is why patting it into a slab helps - you can more easily break off pieces to knead to a working consistency. It must be kneaded before using. At this point, it is a heat-driven product - it doesn't "dry out" like sugar paste - it cools off. If your work space and/or hands are hot, it can become too soft to work. Just chill it a bit. It is an amazing product and really very easy to make.

pegalter Posted 6 Sep 2011 , 3:19pm
post #6 of 11

Hi there

Would you mind letting me know where it is you can buy Modeling chocolate in Ontario?


AnitaK Posted 6 Sep 2011 , 10:15pm
post #7 of 11

It will be very thin "ooze" until you let it cool.

bobwonderbuns Posted 6 Sep 2011 , 10:44pm
post #8 of 11

This thread has a lot of good info that will help you.

MommieK Posted 7 Sep 2011 , 1:33am
post #9 of 11

Thanks everyone for the info. I will definitely give it a try again. One other question, does it matter if I use light corn syrup instead of "white" corn syrup? I bought the light before I realized that Karo makes a "Lilly white" version.

Peggy, I live in the Guelph, Kitchener, Waterloo area. There is a place called Icing Inspirations in Kitchener that will sell it, made to order, pretty expensive for this "do it yourself girl". You might also try Golda's Kitchen in Mississauga, they seem to carry a lot of things. HTH.

I'll let you all know how it goes, I'm thinking now that I may not have done anything wrong, just didn't realize that I needed to 'Knead" it so much.

pegalter Posted 7 Sep 2011 , 1:37am
post #10 of 11


flourconfections Posted 8 Sep 2011 , 2:09pm
post #11 of 11

Hi MommieK, I didn't see it mentioned... but, what type of chocolate you are using? You did say chocolate chips... I havent seen people have success with grocery store "Hershey" type chips.

Typically, most people will use an Apeels or Merkens type chocolate. Mike McCarey uses Guittard 900 ct Gourmet White Chips.

I'm just guessing... but the problem maybe your chocolate, not the corn syrup? Your ratio does seem correct to all the recipes Ive seen.

BTW, we / Flour Confections (we're in Pickering) does carry white and dark modeling chocolate. Our own brand, Confectioners Choice, and also Mike McCareys brand Cakenology. Sorry I cant post a link (its against cc rules), but you can follow the link in my signature search our site.

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