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Forgot to color the modeling chocolate!!! Can I still add it

post #1 of 10
Thread Starter 
It's been sitting in the fridge since last night so it's good and hard. Can I re-melt it and add color to it? Or do I have to knead it in as if it were fondant?
(slapping forehead) icon_cry.gif
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #2 of 10
I don't put mine in the fridge, so I don't have trouble kneading it back up, but I just add it after, using gels. I sometimes add a little fondant as well.
post #3 of 10
Thread Starter 
Yes I use gels also. It's about room temperature now so I will add color to it.
Every recipe I've seen says to let it set up in the fridge for a few hours. I thought you "had" to.
And may I ask why you add fondant to it?
Thanks for your reply!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #4 of 10
You can add gel coloring to it, but it's going to react just like melted candy melts, meaning it may try to seize up on you. Just add a little shortening to keep it smooth. I never refrigerate my modeling chocolate. Treat it just like you do fondant. I use a 50/50 fondant & modeling chocolate mix when I need something to hold its shape.
post #5 of 10
Thread Starter 
You are right, I don't know why I would add gel color. I have candy color. Thanks for the tip on adding fondant and for all your help to both of you!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #6 of 10
I color my modeling chocolate with regular food coloring after it's made and never have any problems...it never seizes up .( I have candy color too but not a huge variety.)
I don't refrigerate it either, I've never seen a recipe that says to do so....so I didn't icon_smile.gif
post #7 of 10
I do as Jason-Lisa. Never a problem. I color each log of modeling chocolate with americolor gel. Then i have whatever color i need for what i am making.
post #8 of 10

Liquid food colors work fine. Modeling chocolate cannot seize once it's set. You can knead the coloring right in. Add some corn starch along with if adding a lot of color.

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

Reply
post #9 of 10
Quote:
Originally Posted by WickedGoodies View Post
 

Liquid food colors work fine. Modeling chocolate cannot seize once it's set. You can knead the coloring right in. Add some corn starch along with if adding a lot of color.

WickedGoodies:  I am totally loving the homemade MC.  I made white clay and colored it with gels, kneading it in my hand. I made MC flowers with layers of red, yellow, orange, purple.

Would I have gotten deeper darker colors by adding the coloring directly to the corn syrup in the melting/mixing process?

homemade modeling chocolate flowers. colors are not deeply saturated enough, will do better next time.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #10 of 10

Refered to your book on modeling choc.  Took the red, yellow, orange mc and followed your directions on adding more color with corn starch.  What a difference.  It worked perfectly.

modeling chocolate flowers

I also read your instructions about adding color when you're making the mc.  Thanks.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
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