How Do I Make Molded Chocolate

Baking By respectablecakes Updated 5 Jun 2010 , 2:04am by shari22

respectablecakes Cake Central Cake Decorator Profile
respectablecakes Posted 4 Jun 2010 , 5:04pm
post #1 of 8

I need a recipe to make the molded chocolate to make roses, can anybody please help where i can find the recipe.

7 replies
Frotusbush Cake Central Cake Decorator Profile
Frotusbush Posted 4 Jun 2010 , 5:25pm
post #2 of 8

1 pound candy melts to 1/2 cup corn syrup. Melt the candy melts and stir in the corn syrup. Let cool. You may need to knead it a bit and blot up any excess oil with a paper towel. Wrap in plastic wrap and place in a zippy bag.

Babycakes30265 Cake Central Cake Decorator Profile
Babycakes30265 Posted 4 Jun 2010 , 5:49pm
post #3 of 8

I use about 8 oz of chocolate chips (milk chocolate ones are really yummy) melted with 1/4 cup of light corn syrup. Mix it up - it will kind of "seize". Then I stick it in a tupperware & in the fridge for a few minutes. If its' still a little goopy, I add some 10x sugar to dry it up. Good luck! HTH

KristasKakes78 Cake Central Cake Decorator Profile
KristasKakes78 Posted 4 Jun 2010 , 6:11pm
post #4 of 8

Candy Clay for Modeling & 3D Figures. Great recipe from this site.

icer101 Cake Central Cake Decorator Profile
icer101 Posted 4 Jun 2010 , 6:16pm
post #5 of 8

i use the recipe that frotusbush posted also. i melt the candy melts. add the corn syrup. then pour out onto waxpaper and let stay overnite. then break off small peices and make a log of it. wrap each log in saran wrap . store these in a freezer bag. put in freezer or frig. until i want to use it. yes, it gets hard even if you leave it out on counter. but then they warmth of your hand and a short zap in the microwave on very low will help you get started on kneading it to use.hth chocolate candy/clay or white candy/clay. i make the same way.

shari22 Cake Central Cake Decorator Profile
shari22 Posted 5 Jun 2010 , 1:32am
post #6 of 8

When using the modeling chocolate does it melt? Will it hold up in humid weather?? Thanks for the help!

icer101 Cake Central Cake Decorator Profile
icer101 Posted 5 Jun 2010 , 1:47am
post #7 of 8

This is a recipe from a guy that i take his demos at the ices convention. he says the glucose makes this recipe stronger and the chocolate will stay firmer. he is from the phillipines, i think. he works in a bakery in chicago. he is great. his name is jing. anyway it is

8 0z. of white chocolate coating
4 oz. of liquid glucose.

melt the chocolate in the heatproff bowl over a pan of hot water. remove from the heat and stir until white chocolate is completely melted. and then fold in the glucosse tothe chocolate until becomes dough.

prepare a sheet pan lined with plastic film, then place the modeling chocolate and cover it with plastic film and let it cool at room temp.

he made beautiful roses and beautiful orchids last year at the convention.hth

shari22 Cake Central Cake Decorator Profile
shari22 Posted 5 Jun 2010 , 2:04am
post #8 of 8

Thanks so much Icer~~ icon_biggrin.gificon_biggrin.gif

Quote by @%username% on %date%