Coloring Modeling Chocolate?

Baking By klamb17 Updated 21 Nov 2011 , 4:56am by heartsnsync

klamb17 Posted 21 Nov 2011 , 12:41am
post #1 of 3

I made some modeling chocolate today and it turned out great. I started to color it after it sat for 2-3 hrs at room temp. It worked well when I needed light colors, but when I needed to keep adding the coloring it became greasy. How do I make dark colors without the chocolate and oils separating? I am using wilton candy colors because it has an oil base. And once the modeling chocolate gets greasy, will it go back to being a nice and "clay" texture as before?
I want to make a turkey cake for Thanksgiving and I am using the chocolate to make the veggies to place around the turkey.
Thanks for your help!

2 replies
Cupcations Posted 21 Nov 2011 , 1:36am
post #2 of 3

I'm not much help but I've read once that when you want dark modelling chocolate its best to use the colored chocolate melts.

heartsnsync Posted 21 Nov 2011 , 4:56am
post #3 of 3

Sometimes just letting it sit for several hours will help the oil to reabsorb. Other times I just add some confectioner's sugar to it as I am kneading it and it seems to offset the excess oil. I also found it to be helpful to mix in a bit of fondant, but that's just me! I mix modeling chocolate and fondant all the time to make a lot of different things.

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