What Happened To My Chocolate Clay???
Decorating By mommalud Updated 25 May 2007 , 2:38pm by FromScratch
hi all,
i made a batch of choc. clay yesterday- 14 oz. bag of wilton's discs and 1/3 cup corn syrup. i let it rest overnight and now i think i have a ball of fat. everytime i touch it it just melts in my hands. i can't mold anything with it. any ideas what happened???? and can i fix it?
thanks!
Have you tried kneading it. I have only done this with white chocolate so far, but the heat from your hands should get it going.
Hope this helps
The heat from your hands will melt it so I put it in the fridge for about 30 minutes. I also knead a little coco powder in it.
Good luck! I've been trying to make Choco Clay for flowers for weeks with no success. Whether it's hot, humid or dry doesn't seem to make a difference. I tried Gharadelli chips, Gharadelli bars and Guittard chips and nothing worked. Even spoke with Gharadelli and got nowhere. Someone told me to put the lump in the freezer for a "quick freeze" but that didn't do it either. My next batch will be made with Glucose instead of Corn Syrup (someone told me that would make a difference) although I thought both products were the same. Good luck!
Good luck! I've been trying to make Choco Clay for flowers for weeks with no success. Whether it's hot, humid or dry doesn't seem to make a difference. I tried Gharadelli chips, Gharadelli bars and Guittard chips and nothing worked. Even spoke with Gharadelli and got nowhere. Someone told me to put the lump in the freezer for a "quick freeze" but that didn't do it either. My next batch will be made with instead of Corn Syrup (someone told me that would make a difference) although I thought both products were the same. Good luck!
I've tried choc. chips in the past....as you have found, they don't work. Candy Melts are the best option, in my opinion.
Beth in KY
I made choco clay wheels for my son's tractor cake(in my photos) with store brand choco chips and did not have any problems. Nobody carries candy melts here so I had to be creative.
this is how I make it...
I melt the chocolate I use the stuff in the store that says for bark it is the same as the wilton wafers just cheaper
Then I stir in the corn syrup I use 1/4 cup not 1/3 cup for about 12 ounces 1/2 pkg
then as you stir it starts to seperate KEEP STIRING then as it seems to come togather pick it up and start kneading and squeezing letting the liguid ( fat) fall through your fingers I use a bowl to catch it and wipe my fingers on the bowl to get even more off then I stick it in a bag overnight.
I find by getting this extra fat out it make a MUCH better product and will not get too soft as fast..... and I can make much bigger roses almost life size this way.
I have used ghirardelli bars to make chocolate clay.. it worked fine. The white chocolate batch was very oily, but I just mopped it up with a papertowel and then when it was firm enough to handle I milked out the rest of the excess oil much like the PP said to do. My only problem with it is that it tastes too good and I eat it before I can make anything with it.. LOL.
Quote by @%username% on %date%
%body%