hello, i made some modeling chocolate from a recipe here on this site, yesterday. seems to still be too soft to work with today any ideas why?
I just made some yesterday using the Wilton melts and adding corn syrup. It worked great. Which recipe did you use? Mine was fine but I did let it sit for a day before working with it per the instructions.
The ratio may be off in whatever your recipe is. 14oz chocolate with 1/3 cup corn syrup.
I have had some success, remelting the mess with a little more chocolate.
If you just made it today, that needs to set overnight..wrapped in plastic wrap.
what is the recipe you used ?
I use:
1 pkg of Candy Melts (14 oz bag
1/3 c of Corn Syrup
i made it yesterday, and i used the 14 oz-1/3 cup recipe too..... so i am not sure why it is doing this......
1 lb semi, bittersweet, white, or milk chocolate
5 fl oz. light corn syrup
in double boiler, heat to the point 3/4 ths being
melted then take off heat.
stir till the choc leaves the side of the bowl
drk choc usually does this in 60 seconds.
this is from toba garretts new book
i've made in her class and it came out great!
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