Ghirardelli Melting Wafers To Make Modeling Chocolate

Baking By CHORTON Updated 3 Apr 2014 , 9:15pm by mermaidcakery

CHORTON Posted 21 Mar 2014 , 3:23pm
post #1 of 6

Has anyone had any success in making modeling chocolate with the ghirardelli melting wafers? I buy a bag at Sam's Club and they are meant for dipping/coating things. They remind me of the Wilton candy melts but taste SO much better and are way easier for dipping. I tried making modeling chocolate with the dark wafers and it turned out way crumbly and I can't get it to roll out. I think I didn't use enough corn syrup. Anyone have a recipe using these wafers that works well? Please Help!

5 replies
BakeMiaCake Posted 21 Mar 2014 , 11:10pm
post #2 of 6

AThe chocolate you need to use to make modeling chocolate has to have cocoa butter in it. Read the ingredients. If it says hydrogenated vegetable oil, that's not a good chocolate to use.

CHORTON Posted 27 Mar 2014 , 4:16pm
post #3 of 6

Quote:The chocolate you need to use to make modeling chocolate has to have cocoa butter in it. Read the ingredients. If it says hydrogenated vegetable oil, that's not a good chocolate to use.

 

I've used Wilton candy melts to make modeling chocolate...and I'm pretty sure they do not have coco butter in them. I know it's important to have the cocoa butter for making ganache, but I don't think it's necessary for modeling chocolate/candy clay. I'm just looking to see if anyone has a melts:corn syrup ratio they've used that works for them using this specific brand.

mermaidcakery Posted 27 Mar 2014 , 9:12pm
post #4 of 6

AUse the search function on this site. I know there is one in the recipe section. But it's basically 1/3c corn syrup to 12oz chocolate.

CHORTON Posted 3 Apr 2014 , 8:40pm
post #5 of 6

Thanks so much mermaidcakery!!! I'll try it next time with that ratio and see if it works.;-D

mermaidcakery Posted 3 Apr 2014 , 9:15pm
post #6 of 6

AAlso google Wicked Goodies. Her site has a great discussion about different chocolates and the proper ratios. I'm in love with her book, too.

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