Chocolate Roses

Decorating By jstritt Updated 13 Feb 2007 , 7:13pm by JanH

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jstritt Posted 13 Feb 2007 , 3:09pm
post #1 of 5

How in the world do you make these things??? I made chocolate clay and let it set. I then proceeded to knead it to make it workable. When I tried to roll it out, it was all crumbly and didn't hold together at all. icon_cry.gif Didn't know what to do, so I added crisco. Bad idea. All that did was make it a sticky chocolate blob. So, I tried adding powdered sugar. Even badder idea. Made it a sticky, powdery chocolate blob. Threw it away and gave up.

Please help!! icon_cry.gificon_cry.gif

4 replies
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Michelle104 Posted 13 Feb 2007 , 3:12pm
post #2 of 5

Not quite sure what the prob was with that. When I made it I let it sit overnight and then added crisco to my hands as needed like with mmf and it worked fine for me. Try this link maybe it will give you some help. Good luck!


http://www.baking911.com/recipes/chocolate/plastic.htm

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playingwithsugar Posted 13 Feb 2007 , 3:18pm
post #3 of 5

OK, had to check where you live. You are in Kansas. For right now, save yourself some aggravation and get yourself some Tootsie Rolls, warm them in your hand, or at 5 second intervals in the microwave until warm enough to be pliable, but not so hot the sugar burns your hands.

Use them if you need these right away, then experiment with the chocolate clay later.

I do not know what brand of chocolate or melts you used, or how old the chocolat was, so I cannot advise as to what happened. I have never had that happen to me, but I have only made the stuff twice. I switched to Tootsie Rolls when I learned that it was basically the same thing.

Theresa icon_smile.gif

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Elfie Posted 13 Feb 2007 , 4:36pm
post #4 of 5

I just took a class on this last night! The instructer said if your clay is hard and crumbly you probably overheated the chocolate. You should melt till soft and still formed, remove from heat and let the residual heat melt the rest. I used the Wilton chocolate pot-pretty cool and easy to clean.

When kneading break off small quarter size portions and knead piece by piece. Even the real crumbly ones came together nicely with alot of hard kneading.

Also she suggested for the very best texture to let the chocolate cool to body temp before adding the corn syrup.

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JanH Posted 13 Feb 2007 , 7:13pm
post #5 of 5

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