I've started making modelling chocolate paste (in an attempt to avoid buying it ready made at grossly inflated prices) and although I've had success with the white & dark chocolate I'm struggling with the milk chocolate; it seems to work ok but then when I knead it for use small lumps are apparent.
They look like white chocolate that wasn't mixed in with the glucose properly (which is obviously impossible) so I wondered if it's cocoa butter, but I can't understand why this problem would only occur in milk chocolate & not white (which contains more cocoa butter).
Has anyone else experienced this problem, and do you know how I can avoid it?
Any help gratefully appreciated!
I downloaded the link from Wicked Goodies where she discusses making modelling chocolate from all kinds including milk.
Here is the link (scroll down)
LOTS of VERY VERY helpful information in the section that she is releasing by email.
You can probably rescue your milk chocolate paste by adding a little more chocolate to bring it in line with the proportions shown in the article.
Thank you, I will ask her!