Modeling Chocolate

Decorating By fuqumism Updated 15 Sep 2006 , 10:16pm by fuqumism

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fuqumism Posted 15 Sep 2006 , 9:29pm
post #1 of 7

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? icon_sad.gif

6 replies
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estherwheat Posted 15 Sep 2006 , 9:59pm
post #2 of 7

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.

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JoAnnB Posted 15 Sep 2006 , 10:07pm
post #3 of 7

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.

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prettycake Posted 15 Sep 2006 , 10:09pm
post #4 of 7

If you just made it today, that needs to set overnight..wrapped in plastic wrap. icon_smile.gif

what is the recipe you used ?

I use:
1 pkg of Candy Melts (14 oz bag
1/3 c of Corn Syrup

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fuqumism Posted 15 Sep 2006 , 10:12pm
post #5 of 7

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......

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vixterfsu Posted 15 Sep 2006 , 10:12pm
post #6 of 7

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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fuqumism Posted 15 Sep 2006 , 10:16pm
post #7 of 7

thanks will try

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