Modelling Chocolate - Need Help Fast!

Baking By dawnybird Updated 28 Nov 2011 , 8:31pm by dawnybird

dawnybird Posted 27 Nov 2011 , 10:21pm
post #1 of 4

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.

3 replies
dawnybird Posted 28 Nov 2011 , 1:51am
post #2 of 4

Anyone? Please?!!

pegalter Posted 28 Nov 2011 , 3:18pm
post #3 of 4

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.

dawnybird Posted 28 Nov 2011 , 8:31pm
post #4 of 4

Pegalter,

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!

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