I followed a u-tube tutorial to the letter for making modeling chocolate - I used a scale so my measurements were accurate - 1 pound chocolate to 5.65 oz of corn syrup. I used Wilton candy melts. I left it at room temperature overnight and it doesn't seem hard enough. Can I add more melted chocolate to it at this point? Or what can I do, if anything to get the consistency correct? TIA
Modeling chocolate Help
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Most recipes for modeling chocolate call for too much corn syrup, and more won't fix it. I don't know that you can add more melted chocolate now, but you can add fondant to it to stiffen it up.
My favorite recipe is 1/2 cup corn syrup to 24 oz melted almond bark. Once it's cool enough to handle, I pick it up and knead the excess oil out of it. It makes a mess and uses a lot of paper towels, but it keeps it from being really oily. Then I let it sit overnight, or at least a couple of hours. It's still not going to be stiff enough to make figures without adding fondant or gumpaste to it, but it's perfect for covering a cake. I never cover a cake with fondant anymore.
Also, once it's made, treat it just like fondant. I don't ever refrigerate my modeling chocolate.