Help! White Chocolate Candy Clay Disaster

Sugar Work By vdessis Updated 28 Nov 2013 , 12:40am by costumeczar

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vdessis Posted 19 Nov 2013 , 9:02pm
post #1 of 3

This past week, I've made 3 batches of Merken's white choc candy clay that have crumbled upon kneading. I do 1lb of chocolate per 1/3 cup of corn syrup. This does not happen with the Merkens milk chocolate batch. What is going? Is there some other white  choc brand I can use for this recipe? I need some SOS right now because I have a birthday cake due saturday and the kid's mom asked for edible chocolate animal toppers?

2 replies
 FromScratchSF  Cake Central Cake Decorator Profile
FromScratchSF Posted 20 Nov 2013 , 1:53am
post #2 of 3

Sounds like you microwaved it when making it and overcooked it.  I no longer make it in the micro because it's very easy to do and you can't fix it.  Do it over a water bath and melt it slow, don't let the water boil so much it spatters the underside of the bowl.  Good luck!

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costumeczar Posted 28 Nov 2013 , 12:40am
post #3 of 3

I'll add the crappy Merckens white chocolate itself as a possibility. It probably was over heated, but when I melt it over a waterbath I can never get it to melt completely until I add crisco to it. It smooths out then, but if you don't do that it's hard to get completely smooth.

 

But the crumbling does sound like overheating.

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