Modeling Chocolate

Baking By Bakersman1 Updated 23 Dec 2009 , 5:59am by madgeowens

Bakersman1 Cake Central Cake Decorator Profile
Bakersman1 Posted 17 Dec 2009 , 9:43pm
post #1 of 4

For some reason my batch of modeling chocolate crumbled when I tried to start molding it. It sat in the fridge in a ziploc bag for about 3 hrs, then when I started working with it to get it warm to mold it, it just crumbled into pieces. Did I put too much Corn syrup in it or what?

Thank you in advanced!!

Mark

3 replies
Charmed Cake Central Cake Decorator Profile
Charmed Posted 23 Dec 2009 , 4:33am
post #2 of 4

have the same problem with my white modeling chocolate!!!

helsbels Cake Central Cake Decorator Profile
helsbels Posted 23 Dec 2009 , 5:03am
post #3 of 4

I'm no expert on this but it sounds like the chocolate was over cooked. What recipe did you use? I have made it several times and never had that problem. Could it have been too cold? I don't usually refrigerate mine either. Just a thought...... icon_smile.gif

madgeowens Cake Central Cake Decorator Profile
madgeowens Posted 23 Dec 2009 , 5:59am
post #4 of 4

I would think refrigerating it would make it crumbly....just a guess

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.