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need help with modeling chocolate... STAT!!!!

post #1 of 15
Thread Starter 
My Modeling chocolate is a bit hard and brittle (2 other batches turned out perfectly the same day!!!). Should I just be melting it down and adding more corn syrup???

PLEASE help me!!! icon_cry.gif

TIA
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post #2 of 15
Thread Starter 
PLEASE, PLEASE!!!! Help!!!! I still haven't touched it. I've been waiting on your help1!!
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post #3 of 15

I haven't had this problem so I'm not sure what should be done...

Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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post #4 of 15
Could you try popping it in the microwave for a few seconds? I usually soften fondant in there for 15 to 30 seconds on 10% or 20% power. Just watch it carefully and test it before picking it up.

HTH,
Susan
post #5 of 15
First I would try putting in the microwave for just a few seconds to soften it up enough to roll out. My candy clay is always hard, but it softens as I kneed (or microwave) it. If it still isn't soft after trying the microwave, then I would semi-melt it and add more corn syrup.
post #6 of 15
Thread Starter 
Thank you all!!! I'll be working with it later today, and I'll try that!
Thanks again!!!
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Eat Smart... Eat Cake!!!
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post #7 of 15
Hummm...I belive the problem is that the fat is separtating from the chocolate . When this happends it dries out and becomes briddle. This usually happens when you aggitae the chocolate too soon before it gets a full resting period. Of coarse this when you use real chocolate. If you are try letting it rest 24hrs. Then cut into chunks and microwave a few seconds to soften and knead into a smooth mass and its ready to use!

Chef Cindy icon_biggrin.gif
post #8 of 15
At the risk of sounding really dumb, what is modelling chocolate? Is it just regular chocolate with corn syrup like candy clay? I got a really good deal on some Bernard...I mean Barry Calebaut chocolate at my grocery store, so if you need really good quality, I've got some now!
post #9 of 15
When I make modelling chocolate, it gets pretty hard but as I knead it, it softens right up. The first time I used modelling chocolate, it was supplied by Bronwen Weber in a class. It was really cold that morning and it took forever to get it warmed up. YOu can microwave but only a little or it will get too soft.
post #10 of 15
Thread Starter 
Thanks guys! I ended up using it as poop. I was able to soften it in the micro and mold it. Otherwise it was too dry and crumbly. But try convincing someone to eat chocolate poop. Most of them gag. It's really funny!!!!
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post #11 of 15
I mixed my dry modeling chocolate with mmf. I used equal amounts and it turned out great!
post #12 of 15
Hi, my chocolate moddeling paste becomes very sticky and too soft to work with. What can I do?
post #13 of 15
So I let mine set up and it's to the point where when I try to mess with it it breaks off! Should I soften it and then try to knead it? Or should I soften it and add corn syrup?? Please help I need the answer SOON like by tonight! Help me please icon_smile.gif
post #14 of 15
Quote:
Originally Posted by hannahcalhoon View Post

So I let mine set up and it's to the point where when I try to mess with it it breaks off! Should I soften it and then try to knead it? Or should I soften it and add corn syrup?? Please help I need the answer SOON like by tonight! Help me please icon_smile.gif

Break off a piece and knead it, the warmth of your hands should soften it up. If it wo't come together you can try to add a little shortening to it while you knead it.

post #15 of 15

I'm sure it's too late for your emergency. However, Lauren Kitchens did 2 youtube videos on "how to" and "how NOT to" make modeling chocolate... Which may help with the diagnosis, so to speak.

 

I'm not sure if I can link straight to youtube... You can find it in google, just try; lauren kitchens modeling chocolate youtube.

 

Hope this helps.

Scott Bradley
Flour Confections
PHONE: (888) 443-CAKE (2253)
CAKE SUPPLIES ON-LINE: http://www.flourconfections.com

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Scott Bradley
Flour Confections
PHONE: (888) 443-CAKE (2253)
CAKE SUPPLIES ON-LINE: http://www.flourconfections.com

Reply
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