Originally Posted by bobwonderbuns
Originally Posted by preciosa225
Thank you all for your help. I am going to try it again because this batch is definitely ruined. Maybe I am heating it too much but it seems smooth and shiny when I am done. However, once I add the corn syrup it seizes a bit (which is what I hear is supposed to happen) but then it gets crumbly and breaks apart. It releases A LOT of grease/oil while sitting and I've tried kneading that back into it but no help! I am going to take all of your tips and try again! Wish me luck!!! And thanks again! By the way, that cake is BEAUTIFUL!!!
AH!! You didn't say that before -- I know what the problem is. When you say that it releases a LOT of grease and gets crumbly and breaks apart -- you have mixed it too much!! You just want to incorporate the corn syrup, STIRRING QUICKLY and then pour it out onto plastic wrap, wrap it tight and DON'T TOUCH IT until the next day, when you knead it little by little until the whole batch is kneaded. Try that and let us know how it works.
I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.
Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.
I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it!