modeling chocolate question

Decorating By maude Updated 29 Nov 2013 , 7:14am by Smckinney07

maude Posted 5 Apr 2013 , 11:40am
post #1 of 28

I made first batch of modeling chocolate and it is too soft. Any way to stiffen it up? Thanks

27 replies
Norasmom Posted 5 Apr 2013 , 11:43am
post #2 of 28

Did you wrap it up and let it sit overnight?  It is soft until it settles.  

maude Posted 5 Apr 2013 , 12:12pm
post #3 of 28

yes, I did let it sit overnight, but I wonder if I put too much corn syrup, not sure.

knlcox Posted 5 Apr 2013 , 12:15pm
post #4 of 28

AThis website is awesome and will tell you all you need to know about modeling chocolate. The bottom quoted portion is what she says about soft modeling chocolate. HTH

"Sticky, Soft, or Wet Modeling Chocolate: You may find that you have added too much corn syrup or too much coloring and that your modeling chocolate is just too sticky, soft, or wet. If it is sticky, wash your sticky hands then continue to knead until all of the corn syrup is incorporated. Take the sticky, soft, or wet dough and roll it in a ball then flatten it out in a disc. Then wrap it in plastic wrap and allow it to sit for at least an hour so that it can dry out a bit before using. If it is really wet, allow it to dry at room temperature until workable. As a last resort, you can try to knead in some melted chocolate, but you can end up with hard clumps of chocolate or an oily mess. Drying is your best option."

Littleliz2304 Posted 5 Apr 2013 , 12:20pm
post #5 of 28


I love working with modeling chocolate. If yours has not set up, you used to much corn syrup. 

I use this recipe


16 ounces of chocolate 

3 ounces corn syrup


I warm my corn syrup up for about 30 seconds in the microwave

When mixing, I use the "fold in" type stirring and I do it slowly

Pour on saran wrap and wrap up

let sit on counter for 2 hours...


Than I need in any color that I want.


Hope that helps!

Crazy-Gray Posted 5 Apr 2013 , 12:30pm
post #6 of 28

if you want to stiffen up the batch you've already made it's fine just to kneed in more melted chocolate, you'll not spoil it :-)

FlourPots Posted 5 Apr 2013 , 1:16pm
post #7 of 28


Can you tell me what type or brand of chocolate you're using?

maude Posted 5 Apr 2013 , 1:46pm
post #8 of 28

Thanks guys, I added more melted chocolate and it worked just fine. I used Wilton candy melts.

Littleliz2304 Posted 5 Apr 2013 , 10:13pm
post #9 of 28

I am from a small town in Iowa, so if I need to make something in a pinch, I use Wilton chocolates

Otherwise, I order Couveture chocolate online. Global sugar art, problem finding it online. I have read recipes that you can use honey instead of Karo syrup...but I would think that would flavor the chocolate...and really chocolate is yummy all on it's own...

dawnybird Posted 13 Sep 2013 , 2:41pm
post #10 of 28

I realize this post is five months old but it addresses my problem: modeling chocolate too soft. I looked at lots of "recipes" before deciding to use 7 ozs. semisweet choc. to 1/4 cup Karo. I let it sit all night. It is still very soft.


Now, my question: one of these posts says you can knead in more melted chocolate and it will be fine, another says you may end up with hard bits of chocolate or a greasy mess. Which is it? Will someone give me a little more input to "break the tie"?  Thanks, guys!



Crazy-Gray Posted 13 Sep 2013 , 3:14pm
post #11 of 28

AIf you overheat your slightly too soft MC it will go very greasy as the cocoa butter will liquify and can seperate out leaving a 'grainy' lump and llots of oil- but you can put it in the fridge for a few minites and then kneed it till becomes pliable again. You may need to firdge-kneed-frige a few times to get it perfect.

When my MC has been too soft I have warmed it in the microwave for litterally 5 seconds on low power at a time till its really soft but not oily, then I kneed in more melted choc, so long as the new choc is totally melted there shouldnt be any hard bits. I often find it helps to kneed in a little fondant once its cooled slightly; about 1 part fondant to 3 parts MC.

I find the 'soft point' is a very narrow margin- rollong a ball in you palms makes it too soft and it has to firm up in the fridge before it can be used again, a hot room is a pain too!

Hope that helps :-)

dawnybird Posted 13 Sep 2013 , 3:45pm
post #12 of 28


That's interesting. I just kneaded it and it's not sticky at all, and not overly oily, just very soft.t does feel a bit grainy though. There's no way this would ever hold its shape! I'll try the frig, knead, frig first. Then, if necessary, I'll knead in more chocolate. Thank you for the input.

shanter Posted 13 Sep 2013 , 4:21pm
post #13 of 28

This is what you do to modeling chocolate:


You knead it. You also knead bread dough.


You do not need it (well, maybe you do, but that doesn't involve touching the chocolate).


You do not kneed it. If you thrust your knee into your modeling chocolate, you're doing it wrong. :D


shanter, English major, editor, writer. I now return you to your baking/sugar work.


(P.S. Dawnybird gets a gold star.)

Crazy-Gray Posted 13 Sep 2013 , 4:32pm
post #14 of 28


Original message sent by shanter

[SIZE=16px]This is what you do to modeling chocolate:[/SIZE]

[SIZE=16px]You [B]knead[/B] it. You also [B]knead[/B] bread dough.[/SIZE]

[SIZE=16px]You do not [U]need[/U] it (well, maybe you do, but that doesn't involve touching the chocolate).[/SIZE]

[SIZE=16px]You do not [U]kneed[/U] it. If you thrust your knee into your modeling chocolate, you're doing it wrong.[/SIZE] :D

shanter, English major, editor, writer. I now return you to your baking/sugar work.

(P.S. Dawnybird gets a gold star.)

Lol oops! Didn't even notice myself doing that! Please miss can I blame predictive text*?? (Has my "lol", lack of "I" and double question mark annoyed you yet? He he he)

*for three months my contract read "in the unlikely event that you are not happy with the flavour of your cake you must return a sample to us where it will be assed.." A three letter typo that caused much amusement! So I don't think I can blame predictive text :-(

shanter Posted 13 Sep 2013 , 6:39pm
post #15 of 28

I try really, really, really hard not to be the grammar/spelling police, but sometimes I just boil over. I always feel pompous and terrible after.


Crazy-Gray, just how did you *ss those cakes? I'm disturbed by the pictures in my head. heeheehee

cakealicious7 Posted 13 Sep 2013 , 10:09pm
post #16 of 28

AOMG @ shanter and crazy-gray!!!! I'm literally rolling around on the floor laughing!!! Yes crazy-gray how exactly DID you ass those cakes??? : ))))

dawnybird Posted 13 Sep 2013 , 11:38pm
post #18 of 28

Oh, and Crazy-Gray, no matter how you spell, I appreciated you taking the time to offer me advice! Thank you.

AZCouture Posted 13 Sep 2013 , 11:47pm
post #19 of 28

AHoly moley, crazygray, you really address the issue of someone not liking the cake in your contract? You don't worry someone will take advantage of that to try to get a refund because they spent money they shouldn't have?

Crazy-Gray Posted 14 Sep 2013 , 6:13am
post #20 of 28


Original message sent by AZCouture

Holy moley, crazygray, you really address the issue of someone not liking the cake in your contract? You don't worry someone will take advantage of that to try to get a refund because they spent money they shouldn't have?

Honestly yes I did worry massively about encouraging false complaints but by highlighting the effort they would have to go to to get one over on me I think it puts them off as I've never had a problem (touch wood!): a sample must be double wrapped in cling wrap, refrigerated and returned to us for assessment within 48hrs of receipt, our decision is final.

AZCouture Posted 14 Sep 2013 , 6:33am
post #21 of 28

AAh, that is clever, yes.

MBalaska Posted 20 Oct 2013 , 3:31am
post #22 of 28

Thank You WickedGoodies:  Made a good batch of white modeling choc last month.  Decided to try to make 'fall' leaves to go on my practice camo cake.  Used the recipe from wicked Goodies book 'Cake Decorating with Modeling Chocolate" Kristen Conairis.  I added a bit of yellow & green gel coloring & some dark MC.  cut out some leaves.  here it is:


camo cake, just for practice, used Tappits letter cutters for the first time - worked perfectly.  Made modeling choc per Kristen Conairis book 'Cake decorating with modeling chocolate' for the leaves on top.

The best part is that the MC tastes so super duper good, unlike fondant.

mbranko24 Posted 20 Oct 2013 , 12:18pm
post #23 of 28

AMBalasta- what white chocolate did you use? I've been trying my hand at modeling chocolate as well recently. Thanks!

CakeChemistry Posted 20 Oct 2013 , 1:32pm
post #24 of 28

AThere is a pizza shop near my work that has the tagline 'pizza just got awesomer'. Drives me crazy.

melissamc Posted 23 Oct 2013 , 12:57pm
post #26 of 28

AI have a question. So you make the clay (I used the wiltons bits and light corn syrup) it set up over night and was rock hard. With my hot hands it kneaded in minutes. I rolled little pumpkin balls, drew lines in them, gave them a stem (which was very hard because the stem was so small it kept getting to soft). Now they sat out over night and are still semi soft to the touch, (I could dent them by barely touching them). They are holding shape, but I'm worried. I wish they would harden as much as the original hardened dough was. Will the fridge help permanently make them harder? Or is there anything else I can do? Just keep letting them sit? I need to make some superheroes too and they will need to stand up. I can see problems if they turn out the same way.

One more question. When making the clay, I tried several different ways. I am using the double boil method. I've added the syrup after the melts have melted, like the wiltons site recipe says. And it seems a mess for the longest time to get it all to blend. Then I've tried added the syrup from the start, and I get to a point where it seems almost like the try before right before I added the syrup. Then shortly after goes runny again and I have to keep stirring and stirring to get the liquid to go away. Should I have followed the second method and stopped as soon as it seemed mixed? The only reason I kept going was because I knew from when I did it the Wiltons way, if I kept going it would eventually go away. (By the way those two times I was using pre colored candies, when I used white, it had a yellow liquid to it that would not go away, even after stirring and stirring, so I ended up dumping the liquid and just letting it harden). All of these seem to have the same result. Except the very first one. I rolled a head for IronMan and it's rock hard. It's also been sitting about 12 hours longer than the pumpkins.

Laurabakesalot Posted 28 Nov 2013 , 7:32pm
post #27 of 28

AIs there any other way to keep chocolate from melting without crisco and/or shortening?

Smckinney07 Posted 29 Nov 2013 , 7:14am
post #28 of 28

ALaura-I'm not sure what your question is exactly. Are you asking about making modeling chocolate? Are you using shortening when working with modeling chocolate and then it's melting?

When working with MC, especially if your hands are hot, the MC will soften and you just have to walk away for a min. Or try wearing gloves if you don't already.

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