Modeling Chocolate Help

Decorating By kdosreis Updated 10 Oct 2008 , 11:54pm by kdosreis

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kdosreis Posted 10 Oct 2008 , 9:43pm
post #1 of 4

Hi there... it's my first time attempting to make modeling chocolate & I'm pretty sure I have done something wrong. The recipe I found broke the amount of corn syrup down according to the type of chocolate you are using. Since I used white chocolate (actually orange candy melts) I used 7oz of chocolate and 2 tsps of light corn syrup. It seemed to be working just fine & then I put it into a disk/ball covered & into the fridge. When I pulled it out is was hard as a rock. I left it in a ziplock baggie on the counter all night thinking it would soften, but no. I tried breaking it up with a knife and then squishing the pieces down, but it's crumbling into a powder. I don't think this is normal...

Is this fixable? any suggestions on how I can save it?

Kristen icon_smile.gif

3 replies
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FromScratch Posted 10 Oct 2008 , 10:34pm
post #2 of 4

It will be hard as a rock when it is cold/room temp. have you tried to keep kneading it eventhough it's crumbling? It might just be okay. How warm did you get your chocolate. White chocolate scorches easily and that could be an issue.

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sttgirl Posted 10 Oct 2008 , 10:35pm
post #3 of 4

I usually use the Wilton recipe which calls for 1/3 cup corn syrup to a wilton package of melts and leave it wrapped in wax paper for overnight then store in a container at room temp-starts of firm but will soften nicely. If it is too soft, u can add powdered sugar. Hope that helps!

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kdosreis Posted 10 Oct 2008 , 11:54pm
post #4 of 4

I was trying to not knead it too much because I read somewhere that handling it too much could ruin it. I guess at this point it can't get too much more ruined, so I'll give it a try. thanks!

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