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