Modelling Chocolate Color

Baking By joycetyler Updated 22 Sep 2013 , 1:17am by doramoreno62

joycetyler Posted 21 Sep 2013 , 5:31pm
post #1 of 5

I am making a Reveal Cake for a friend and ordered pink and blue melts.  After making the modelling chocolate (for the first time) the colors are really more bright than I would like.  I want lighter "baby" tones.  Can I work melted white chocolate into the already prepared modelling mixture to tone down the colors?

4 replies
cakeyouverymuch Posted 21 Sep 2013 , 8:33pm
post #2 of 5

You'd be better off to make white modelling chocolate and mix it with the candy clay colors you already have.

joycetyler Posted 21 Sep 2013 , 8:56pm
post #3 of 5

Perfect, that is exactly what I thought!

joycetyler Posted 22 Sep 2013 , 12:40am
post #4 of 5

It came out kind of greasy when I kneaded the white and color together.  Is this the normal texture?  I used one pound chocolate melts with 1/2 cup corn syrup and kneaded them both colors together with lots of powdered sugar.......

doramoreno62 Posted 22 Sep 2013 , 1:17am
post #5 of 5

For 1lb of chocolate I use no more than 1/3 c. of corn syrup and no powdered sugar. I've never heard of adding powdered sugar to it.

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