Queenstarr Posted 8 Sep 2012 , 10:53pm
post #1 of

I made candy clay with Merken's black chocolate with 1/4 c of corn syrup... mixture is OK but does not roll out very nice - is there anything I can do to make it more "rollable"? shorting?

thanks in advance!

3 replies
cakefan92 Posted 8 Sep 2012 , 11:12pm
post #2 of

Shortening would make it more moist. If you have access to black fondant, you can mix it 50/50 with the modeling chocolate and that will take care of any elasticity issues, as well as help it hold its shape.

Queenstarr Posted 9 Sep 2012 , 3:27am
post #3 of

Thanks! I'll give that a try!

toleshed Posted 24 Nov 2012 , 1:00am
post #4 of

Does the Merckens black chocolate have a funny taste? The ones I ordered for Halloween tasted funny. I wasn't sure if they were old or if the black just gives them a funky taste. I thought they were awful.

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