Now how do you make white and chocolate "clay"?? Thanks again for all your help!!
Here's the recipe I used, only made it once but it turned out great!
http://www.cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html
I did mine a bit differently, though - I divided the melted candy melts between three bowls, colored each one and mixed well, THEN put in the corn syrup. That seemed much easier to me than making it all white and then trying to add color later.
It worked well, just took a bit more measuring, but it wasn't really a big deal.
hth!
Laura.
I can't get wilton candy melts here and just wanted to check if chocolate melts means just small chocolate drops like the ones you can buy at the supermarket?
The candy melts are processed so that they'll melt and harden properly without needing to be tempered.
I know there are different brands of tempered candy pieces (Merkens is one brand I've heard of).
Not sure what kind of "candy drops" you mean - if it's regular chocolate chips like you'd use in cookies, I am not sure if those would work.
Where are you located?
I am in Australia. I guess cooking chocolate wouldn't work then?
Thanks
Keira
I don't know about the regular chocolate.
There are several decorators who visit this site from Australia, and they might have a better idea of what is available that would work.
I would recommend starting a new thread titled "Help with candy clay in Australia" to get their attention.
Good luck!
Laura.
Thanks Laura!
You're right, I will have to pm Nati and others and ask!
I have a recipe for using regular chocolate for clay out of the Chocolate Cakes book
CHOCOLATE PASTE
600g(1lb 6oz) dark chocolate
200g(7oz) liquid glucose
50ml(1 3/4fl oz) water
1. Warm chocolate to 40C(105F)
2. Warm glucose slightly, add to the chocolate and mix well, then add the water.
3.Place in a plastic bag and leave to stand overnight to become solid.
4.To use ,cut into small pieces and knead.
5.For a very smooth paste, pass through the rollers of pasta machine several times.
WHITE CHOCOLATE PASTE
750g (1lb 8oz) white chocolate
200g (7oz) granulated sugar
100ml (3 1/2 oz) water
370g (13oz) icing sugar
1. Warm chocolate to 40C (105F)
2. Make a simple syrup with the sugar and water, by mixing them together and bringing them to boil.
3. Add the chocolate syrup and mix thoroughly, then add the icing sugar to mixture.
4. Place in a plastic bag and leave to stand overnight to become solid.
5. To use, cut into small pieces and knead.
6. for very smooth paste, pass through the rollers of a paste machine several times.
Hope this helps.
Thankyou sooo much kibibi! I will try this one out!!!
Many thanks!
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