Modeling Chocolate Issues???

Decorating By jessilachelle Updated 21 Mar 2013 , 3:38pm by Crazy-Gray

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jessilachelle Posted 21 Mar 2013 , 6:00am
post #1 of 4

AMy modeling chocolate keeps coming out greasy and limp. I've been using 7 oz chocolate 2/3 cup corn syrup.suggestions?

3 replies
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WickedGoodies Posted 21 Mar 2013 , 9:28am
post #2 of 4

Your ratio of corn syrup to chocolate sounds high.

 

If it's coming out greasy, you may be over-mixing it. It only requires 10-12 turns of the spoon/spatula. I recommend folding it gently like egg whites. 

 

If the chocolate and/or sugar syrup are overheated, that can also cause modeling chocolate to separate, i.e. get oily. Make sure to go easy on the heat. 

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80 Cakes Posted 21 Mar 2013 , 2:56pm
post #3 of 4

I find that right after mixing the modeling chocolate I have to let it sit for a while to cool. You can even stick it in the fridge if you are in a hurry. 

 

Once it's cooled I kneed it for a bit and it smooths out. Like WickedGoodies said if you have warm hands and handle it too much it will get oily. I find I often have to set it aside to rest and cool every so often while i'm working with it. 

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Crazy-Gray Posted 21 Mar 2013 , 3:38pm
post #4 of 4
Quote:
Originally Posted by jessilachelle 

My modeling chocolate keeps coming out greasy and limp. I've been using 7 oz chocolate 2/3 cup corn syrup.suggestions?

I use 450g (16oz) to one-third cup of corn syrup- too much syrup:chocolate will leave you with a soft MC good enough for cake covering maybe but not 3d figures. 

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