I'm making a cake and using a lot of modelling chocolate. I've used it in the past with great results, but it's been awhile. I used 7 ozs. Bakers semisweet chocolate with 3 1/2 Tbsp. light corn syrup. I wrapped it and let it harden up. I just got some out and kneaded it well and tried to roll it, but it's wanting to crumble and seems brittle. I'm in a bit of a panic! I need this to work. How can I fix it?
Thank you in advance.
warm it just a little, and work in either corn syrup or water, a little at a time, until you get the texture you want. If it is hard and sticky, add a tiny bit of water. If it is hard and brittle, add a little syrup.
Thanks a million! I warmed it and kneaded in 1 1/2 T. corn syrup and let it sit all night. Today, it's working perfectly! Thank you so much. I was beginning to think no one was willing to help me!