I've used the recipe on here for chocolate clay and have made 3 different batches and 3 different chocolates. Each one has turned out different. Are there different measurements required for different types of chocolate to make them all come out "workable"?
I haven't seen the recipe on here for the chocolate clay, but keep in mind that dark chocolate has more cocoa in it and therefore is alot harder than milk or white. If the chocolate clay recipe is for dark chocolate then when substituting milk or white just use a little bit more.
my white chocolate got hard before the 2 hour set time was up but once u knead it it's pretty workable but the milk chocolate is very soft. i just made dark chocolate and I don't think it's gonna turn out very well. It's very tacky and grainy looking. Do I need to add more chocolate or more corn syrup?
What kind of chocolate are you using? Candy melts? Chocolate chips?
I find that if I am making the Dark Chocolate I use a little more corn syrup about 2 TBSP more, with milk chocolate I use about 1 TBSP more and White chocolate I keep at the 14 oz chocolate to 1/3 cup white corn syrup ratio. I hope this helps. It is mainly because there is more cacao in the regular chocolates and more cocoa butter in the white. Or at least that is my assumption.
That might be your problem -- I've heard of others having problems using chips making chocolate clay. Try making a batch with candy melts (both dark and white) and see if that helps any.
That might be your problem -- I've heard of others having problems using chips making chocolate clay. Try making a batch with candy melts (both dark and white) and see if that helps any.
K i'll try that thanks
No if you want it thicker use more chocolate. The recipe I use calls for 14 ounces of chocolate and 1/3 cup corn syrup. Try that. I bet it will help out huge.
Try using a 14 or 16 oz bag of candy melts with 1/3 Cup corn syrup for starters. I know of one recipe which uses 2/3 Cup corn syrup per 14 or 16 oz bag of melts (although I haven't tried that yet.) It sounds to me like you're using much less chocolate which may be the problem. There are more chocolate clay experts out there, and I'm very interested to see what suggestions they have.
Also remember that chocolate chips and white chocolate chips are pre-treated in some weird way to make them not perform the same as candy melts or other types of chocolate. That, coupled with the fact you are using 10 oz instead of 14 - 16 oz of chocolate may be why you're having these problems.
I'm still in the "playing" stage of cake decorating. Learning all kinds of new things by reading all the forum topics here and just playing with recipes like the clay.
Those are the best years, your formative years! 
I'm having a great time learning everything (some a lil frustrating but still great) I've been incorporating the artistic talents of my fiancee and my close friends into the learning process. I've talked about the future possibilites of cake decorating and they're all so interested! My fiancee wants to try carving and some of my friends wanna play with the clay, fondant and gum paste to see what kinda things they can make and learn how to make. Hoping all of this starts to take shape here in the near future so I can make a career "adjustment" lol
Just a word of advice. Candy melts are not real chocolate. You can use them if you want, but to me the candy melts just are gross to taste. I don't use chocolate chips, but I use belgian chocolate. Never had a problem, and it tastes fantastic. If you keep playing around with the chocolate chips and corn syrup you will have a far superior tasting product than candy melts.
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