Chocolate Clay Problems - Please Help.

Decorating By ljhow623 Updated 21 Mar 2007 , 8:21pm by ljhow623

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ljhow623 Posted 21 Mar 2007 , 12:14pm
post #1 of 6

I made a batch of chocolate clay using a bag of red candy melts and 1/3 cup of corn syrup. Let it set for several days before trying to mold it. It seems very soft and it's very difficult to mold. Did I put to much corn syrup in? do you have any suggestions on how to fix the batch or do I just have to start over?

5 replies
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calvarykari Posted 21 Mar 2007 , 12:31pm
post #2 of 6

Just worked with this last night and when I used powdered sugar in rolling out it helped the situation. I am new to using this stuff so someone may have a better suggestion but it worked for me last night. I am really liking working with this stuff. HTH

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ljhow623 Posted 21 Mar 2007 , 2:14pm
post #3 of 6

What does the powdered sugar do? Does it make it stiff?

I was thinking about trying to remelt it and add more chocolate wafers to it. Do you think that would work or ruin it?

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ChrisJ Posted 21 Mar 2007 , 4:12pm
post #4 of 6

I've worked with it minimally and I just usually knead it and the heat from my hands softens it up. I have also put it in the microwave for a few seconds, then knead, which works also. I have found it gets soft really quickly with any type of heat.

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JoAnnB Posted 21 Mar 2007 , 7:46pm
post #5 of 6

Check the weight of the candy melts bag. they WERE 14 ounces, but I think they are smaller now. The recipe is for 14 oz of melts and 1/3 cup corn syrup. I think the new bags only have 12 ounces.

Your best bet is to melt more candy melts (2 ounces) and then break up the clay you have into the melted candy. mix it some, but don't over do it so the oil separates. It should be fine, once you re-knead the new mixture.

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ljhow623 Posted 21 Mar 2007 , 8:21pm
post #6 of 6

Thanks JoAnn B.

Oh crap! The bag is actually 10 oz. So I'll try and melt some more chocolate and mix it in and see what happens. I thinks it's just to soft right now. We'll see what happens with more chocolate.

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