Kakie Posted 11 Dec 2012 , 2:20pm
post #1 of

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!

 

Thanks,Katie

2 replies
BakingIrene Posted 11 Dec 2012 , 2:37pm
post #2 of

I downloaded the link from Wicked Goodies where she discusses making modelling chocolate from all kinds including milk.

 

Here is the link (scroll down)

 

http://cakecentral.com/t/751420/modeling-chocolate-recipes-question#post_7337777

 

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.

Kakie Posted 11 Dec 2012 , 2:51pm
post #3 of

Thank you, I will ask her!

 

Katie

Quote by @%username% on %date%

%body%