Modeling Chocolate Too Soft

Decorating By nsoares Updated 9 Jun 2014 , 2:22am by MBalaska

nsoares Posted 8 Jun 2014 , 6:41pm
post #1 of 6

I just made a batch of modeling chocolate using a recipe I've used before of 1/2 cup corn syrup and 1 bag of melting chocolates, but it came out too soft. Is there anyway to save this batch?

5 replies
FioreCakes Posted 8 Jun 2014 , 6:49pm
post #2 of 6

Is it greasier than usual? You probably overheated the chocolate in the process and broke it...this can't really be salvaged. 

 

If its not an greasier than usual it may just not have set up yet. You can let it rest for awhile or put it in the fridge to harden it up. 

nsoares Posted 8 Jun 2014 , 6:54pm
post #3 of 6

No, not greasier just sticky. I've had it sitting since mid morning yesterday. It's sticking all over the zip lock bag and I can't even touch it.

MBalaska Posted 8 Jun 2014 , 7:37pm
post #4 of 6

Let it rest overnight.  If you haven't burned the chocolate and you're not getting oil leaching out of the clay, melt a touch more choc and gently knead it in until it's the consistency that you need.

 

http://cakecentral.com/t/768378/newbie-looking-for-advice-r-e-modelling-chocolate

nsoares Posted 8 Jun 2014 , 8:07pm
post #5 of 6

Thanks, I'll give that a try.

MBalaska Posted 9 Jun 2014 , 2:22am
post #6 of 6

Take a peek at this brilliant website.  I've learned so much from this professional decorator.

Modeling Chocolate is her forte.

http://www.wickedgoodies.net/

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