Choc Mmf From Recipe Section Not Working
Decorating By lables12 Updated 3 Mar 2007 , 12:43am by nefgaby
Hi, first time making mmf, I used the one in the recipes section... I didn't have choc chips, so I chopped squares of chocolate. As soon as I started blending the melted ingredients with the dry (four cups) as indicted in the recipe, it was too dry already, and it still wanted me to add up to three more cups of sugar. It was just crumbling all over, I had to add more liquids and knead in shortening, and it still doesn't look like it's going to roll out. I did a search on the forums and the only thing I can see is that maybe the cocoa powder dries it out too much, this recipe calls for 3/4-1cup, and other recipes seem to just call for 1TBSP. Right now i have it resting in greased plastic wrap, but my wrists are super sore from kneading. Any suggestions, when it rests, could I add some thing in the kneading to get it to a good consistency.... it's for my son's 6th birthday cake (pirate cake)...
I don't know why there are so many recipes that say to add melted chocolate to mmf since it doesn't work. I tried it and it was crumbly. (and I kneaded for over an hour!) Instead you should add cocoa powder. About a 1/4 of a cup in place of some powdered sugar. But it will dry it out so you may not need to add as much powdered sugar.
Better yet, consider trying chocolate clay/plastic instead.
I just made choc mmf last week and it was delicious. Here's what I did:
10 oz marshmallowa
3 T water
2 tsp corn syrup
2 tsp lemon juice
1/2 tsp salt
1/2 C dark (dutch processed cocoa)
2 tsp vanilla extract
6 C powdered sugar
Melt marshmallows and water. Add cocoa, corn syrup, lemon juice, and extract. Stir well. Sift powdered sugar one cup at time and mix well. After the 3rd cup, you will probably need to turn out on a well greasd (crisco) counter. Add the remaining two cups of sugar.
***I tinted mine black by adding two drops of Americolor super black. Wow! This was delicious!!!!
rhopar,
That does sound good. To convert it to regular mmf do you just leave out the chocolate or make other changes?
To convert it to regular mmf, leave out the cocoa, use 7-7 1/2 C powdered sugar, and change the extract to 1 tsp vanilla and 1/2 tsp lemon extracts. You still need to use the lemon juice and corn syrup.
This is really good!! The lemon juice cuts back on the sweetness and the corn syrup gives it more elasticity.
Rhonda
Does it taste like chocolate? I have read that it is just brown and does not taste like chocolate.
Mine definitely tasted like choc. I added 1/2 C of dark (dutch processed) cocoa. I don't know if the dark choc makes the difference but it was good. I would even up it to 3/4 C and use 5 3/4 C of sugar.
Thank you to rhopar33 for the new recipe. What I did was made a batch of her recipe and threw in the stuff which didn't work out, it came together pretty good.
I have posted the picture in the gallery. Lessons learned, don't use white icing under chocolate planks, I should have known, but when I told my hubby to pick up some extra icing (I made icing for inside layers, but ran out for coating the outside so the fondant would stick)... he said "any color" and I said yes, but as soon as he hung up I knew it should be chocolate but he didn't have the cellphone.... I should have put cocoa in it..oh well. So for the outside it was looking kind of dry and white powderish too, so I looked around the forums, and It didn't matter about using clear alcohol or extract because I wanted it brown, anyways, I used clear vanilla extract with cocoa powder mixed in...took the picture when still wet, so we'll see how it turns out...but anything will look better than the way it looked before.
I couldn't leave the house to get blue Jello, so I used the recipe for the piping gel, but messed it up (my printer is broken so when I try to write stuff down I end up messed up the instructions)... so I put 1 cup of liquid instead of 1tbsp...so it was just like water, so I added more gelatine, and was very firm in the fridge the next morning. I cut the firm jello-like substance into thin strips and made the water area, but ran out and couldn't leave and get more, so I made a hard sugar circle colored blue, and broke into pieces and placed in middle of water area, looks more green than blue, but kind of looks like deep murky water...so whatever.
Wish I could have got some gold stuff for the treasure chest, but just made due with left over brown/black. The sand made with dark crumbs and some vanilla cookies I had around.
DH thew out the wafer paper by mistake for the flag... URGHHH, so anyways used parchement paper, burned on edges...I'm no artist and can't see through the paper on a computer screen so did my best to copy it. I like to make everything edible but in this case, used a wooden dowel to hold up the flag, and spaghetti noodes are supporting the woodle rails on ship, because I saw other people had had problems and I don't have gumtex or anything to harden it.
Well that's it for now.... gotta clean the house for the party. Hope my experiences help someone else.....
Hi, first time making mmf, I used the one in the recipes section... I didn't have choc chips, so I chopped squares of chocolate. As soon as I started blending the melted ingredients with the dry (four cups) as indicted in the recipe, it was too dry already, and it still wanted me to add up to three more cups of sugar. It was just crumbling all over, I had to add more liquids and knead in shortening, and it still doesn't look like it's going to roll out. I did a search on the forums and the only thing I can see is that maybe the cocoa powder dries it out too much, this recipe calls for 3/4-1cup, and other recipes seem to just call for 1TBSP. Right now i have it resting in greased plastic wrap, but my wrists are super sore from kneading. Any suggestions, when it rests, could I add some thing in the kneading to get it to a good consistency.... it's for my son's 6th birthday cake (pirate cake)...
I´m sorry the recipe didn´t work for you and happy you found one that did... when I do my Chocolate MMF I always stop adding CS when I find the desired consistency, you don´t have to add the whole 7 cups it calls for, I guess it really depends on the weather and where in the US or world you are. Cocoa powder does dry the MMF up a little, so again, add some until you find the right consistency (should be like play doh) it takes me somewhere between 1/2 - 1 cup. Also, you should use chocolate chips or candy melts, some chocolate used for baking not the regular Hershey´s bar (I don´t know if this one was the one you used). Consistency does improve a LOT when let it rest overnight and I found it best when done on my KA (IMO) so you don´t end up with sore wrists.
And one more thing (learning from my mistakes) when buying the marshmallows make sure it is a 16 oz bag, not a 10 oz bag, I did this once by mistake, using a 10 oz bag instead of the 16 oz bag and ohhhh yeah, BIG disaster...
Anyway, hope it works for you, if you decide to try it again, good luck!! 
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