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Chocolate moulding paste gritty?

post #1 of 9
Thread Starter 

Hi,

 

I have looked at a few different recipes to make the chocolate paste using chocolate and either liquid glucose or golden syrup,  I am finding that it is quite gritty and not smooth, any ideas?

 

Thanks

post #2 of 9
http://ifisgirlystuff.wordpress.com/2011/09/30/how-to-make-chocolate-plasticfondant-icing-easy-and-yummy/
I tried this with milk chocolate the other week and it turned out quite good althought it didnt really work when i tried to cover a mini cake (but not sure if it was me or the chocolate at fault as it was my 1st go lol) hope that helps icon_smile.gif
post #3 of 9
Thread Starter 

Thank you Chezzabelle,, I will be trying again with the tips on the link.x

post #4 of 9
No problem hope it works for you as well as it did for me icon_smile.gif
post #5 of 9

What I've discovered when making modelling chocolate is that if you don't stir fast enough some of the chocolate will start to solidify, making small lumps in the modelling chocolate. I always ask someone to pour in the syrup whilst I stir, that helped me. Also, for some reason white chocolate is harder to make, and it's therefore (my opinion) that you really need an extra pair of hands.

 

And as an "answer" to chezzabelle, I always mix my modelling chocolate with some fondant if I want to cover a cake with it. Modelling chocolate doesn't have the same elasticity as fondant so it tears more easily. So it was the chocolate's fault, not yours ;)

tarttokig.wordpress.com

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tarttokig.wordpress.com

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post #6 of 9

 If you work with chocolate often there is a great class on craftsy called intro to modelling chocolate, it's worth taking it, they do have it on sale sometimes.

post #7 of 9

I find that the modeling chocolate will be a bit gritty until it completly sets. after that, kneading a few pieces at a time will smooth it out.

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 #8 of 9

google lauren kitchens youtube video on makeing modeling chocolate. she will explain whys and hows. she is great.

post #9 of 9
Quote:
Originally Posted by tarttokig View Post

What I've discovered when making modelling chocolate is that if you don't stir fast enough some of the chocolate will start to solidify, making small lumps in the modelling chocolate. I always ask someone to pour in the syrup whilst I stir, that helped me. Also, for some reason white chocolate is harder to make, and it's therefore (my opinion) that you really need an extra pair of hands.

And as an "answer" to chezzabelle, I always mix my modelling chocolate with some fondant if I want to cover a cake with it. Modelling chocolate doesn't have the same elasticity as fondant so it tears more easily. So it was the chocolate's fault, not yours icon_wink.gif
i have never thought of doing that will defo try that next time thanks for the tip icon_smile.gif
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