carrieann75 Posted 28 May 2013 , 10:21am
post #1 of

Hi,

 

I have looked at a few different recipes to make the chocolate paste using chocolate and either liquid glucose or golden syrup,  I am finding that it is quite gritty and not smooth, any ideas?

 

Thanks

8 replies
chezzabelle Posted 28 May 2013 , 2:44pm
post #2 of

Ahttp://ifisgirlystuff.wordpress.com/2011/09/30/how-to-make-chocolate-plasticfondant-icing-easy-and-yummy/ I tried this with milk chocolate the other week and it turned out quite good althought it didnt really work when i tried to cover a mini cake (but not sure if it was me or the chocolate at fault as it was my 1st go lol) hope that helps :-)

carrieann75 Posted 28 May 2013 , 2:56pm
post #3 of

Thank you Chezzabelle,, I will be trying again with the tips on the link.x

chezzabelle Posted 28 May 2013 , 7:38pm
post #4 of

ANo problem hope it works for you as well as it did for me :-)

tarttokig Posted 28 May 2013 , 10:20pm
post #5 of

What I've discovered when making modelling chocolate is that if you don't stir fast enough some of the chocolate will start to solidify, making small lumps in the modelling chocolate. I always ask someone to pour in the syrup whilst I stir, that helped me. Also, for some reason white chocolate is harder to make, and it's therefore (my opinion) that you really need an extra pair of hands.

 

And as an "answer" to chezzabelle, I always mix my modelling chocolate with some fondant if I want to cover a cake with it. Modelling chocolate doesn't have the same elasticity as fondant so it tears more easily. So it was the chocolate's fault, not yours ;)

sweettooth101 Posted 29 May 2013 , 12:11am
post #6 of

 If you work with chocolate often there is a great class on craftsy called intro to modelling chocolate, it's worth taking it, they do have it on sale sometimes.

doramoreno62 Posted 29 May 2013 , 1:24am
post #7 of

I find that the modeling chocolate will be a bit gritty until it completly sets. after that, kneading a few pieces at a time will smooth it out.

icer101 Posted 29 May 2013 , 2:33am
post #8 of

google lauren kitchens youtube video on makeing modeling chocolate. she will explain whys and hows. she is great.

chezzabelle Posted 29 May 2013 , 8:07am
post #9 of

A

Original message sent by tarttokig

What I've discovered when making modelling chocolate is that if you don't stir fast enough some of the chocolate will start to solidify, making small lumps in the modelling chocolate. I always ask someone to pour in the syrup whilst I stir, that helped me. Also, for some reason white chocolate is harder to make, and it's therefore (my opinion) that you really need an extra pair of hands.

And as an "answer" to chezzabelle, I always mix my modelling chocolate with some fondant if I want to cover a cake with it. Modelling chocolate doesn't have the same elasticity as fondant so it tears more easily. So it was the chocolate's fault, not yours ;)

i have never thought of doing that will defo try that next time thanks for the tip :-)

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