Why Is My White Chocolate Clay So Gooey?

Sugar Work By jobueno Updated 8 Oct 2008 , 3:43pm by TooMuchCake

jobueno Cake Central Cake Decorator Profile
jobueno Posted 8 Oct 2008 , 12:56pm
post #1 of 2

Hello everyone I was wondering if someone had the answer to this question. I have made chocolate clay before. The dark chocolate is very workable and setsup nicely, but I hae not had success with white chocolate clay. It doesn't matter how long I leave it in the fridge when I start working it, it turns to mush in my hands. Do I need to mix it in with something else (fondant maybe)? Or can I tweak the amount of corn syrup? any insight would be very helpful.

Thank you.

1 reply
TooMuchCake Cake Central Cake Decorator Profile
TooMuchCake Posted 8 Oct 2008 , 3:43pm
post #2 of 2

Modeling chocolate made from white choc is often softer than what's made with the dark. If it's too soft for your purposes, try mixing in a little bit of white fondant to give it firmness.


Quote by @%username% on %date%