Modelling Chocolate Help Asap!!!

Decorating By xbrokenIn2x Updated 1 Jul 2010 , 7:41pm by BlakesCakes

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xbrokenIn2x Posted 1 Jul 2010 , 4:40am
post #1 of 5

i made my own but this time i used high quality white chocolate. It turned out good but its very oily now. what can i do to make it less oily?

4 replies
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AnotherCreation Posted 1 Jul 2010 , 5:02am
post #2 of 5

I have found the higher quality chocolate I can not use for modeling chocolate because for some reason it is really oily. The only suggestion I have is to roll it out between two pieces of wax or parchment paper and then use a paper towel to blot up some of the oil. Then let it sit and firm back up. rinse your hands in cold water often or have a freezer pack near by. If this doesn't work you may have to chunk it and go with the cheaper chocolate. hth good luck

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BlakesCakes Posted 1 Jul 2010 , 5:18am
post #3 of 5

I agree--the higher quality the chocolate, the oilier it is. I use cheapo candy melts or cheap chocolate chips whenever possible.

I always squeeze out my modeling chocolate when I make it. After I fold in the corn syrup/glucose, I take the dough and squeeze it until it pretty much stops producing liquid.

Then, I wrap it in saran and refrigerate it for a few hours. I nuke it for just a few seconds before kneading it & rolling it out on cornstarch.

I have successfully re-melted modeling chocolate, squeezed it out, and re-set it. It worked just fine.


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ChocolateCraftKits Posted 1 Jul 2010 , 3:34pm
post #4 of 5

I use only real couverture chocolate (all cocoa butter, no other fats) in my modeling chocolate. This requires more care, because you are creating an emulsion with ingredients that are more difficult to blend together than when you use hydrogenated fats with extra emulsifiers, like candy melts. Temperature is important - all products should be around body temp when blended together. The chocolate and syrups should feel "like nothing" - not hot, not cold. If there is more cocoa butter than can be held by the water content of the recipe, the extra fat will still leak out. If the mixing is done properly and there is excess fat, it is likely that the recipe requires more liquid. Chocolates have varying ratios of fat, so it is important to use similar products for a particular recipe or ratio.


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BlakesCakes Posted 1 Jul 2010 , 7:41pm
post #5 of 5

I understand the science & logic behind that, but I use the candy melts for many modeling chocolate applications for several practical reasons:

They're cheaper.
They come in a variety of colors that can be easily mixed during melting. If I want a true, opaque white, I can start with the bridal white melts and not have to add titanium dioxide.
They're more forgiving when it comes to temperature.

Because I squeeze out so much of the fats with the liquid, my modeling chocolate is a bit harder and "drier" when I begin to work it, but it doesn't soften as quickly in my hands, either. For thin items like bows and flowers, they seem to stiffen quicker, but can be adjusted easily.

If I'm covering something that will be eaten, I use the higher end couverture, but for secondary decorations, especially colored items, I prefer the candy melts.


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