I am making daughters party cakes - made chocolate plastique - oops'ed and used candy melts instead of white chocolate - now it is too sticky & I cannot get it to firm up so I can roll it. ANY HELPS? Have about another day to figure this out, or have to throw out all materials & go another way (
What recipe did you use?
I've had luck re-melting modeling chocolate and then squeezing out most of the liquid, re-wrapping it, letting it rest overnight (or at least several hours), and then working it.
I used a recipe out of a book called Party Cakes - i made the stock syrup, then made a white chocolate plastique. Basically - white chocolate, cocoa butter, corn syrup & stock syrup. I heated each individually as recipe said (different melting speeds & temperatures) then combined chocolate & coca butter. Combined corn syrup & stock then pured chocolate mixture into syrups. Was runny when poured into bag - has somewhat hardened but is very gooey & sticky
You've made the most difficult recipe for modeling chocolate--same thing as "plastique".
You can make it much more simply by melting 14 ounces of chocolate and then mixing in 1/3 cup of light corn syrup. Squeeze out as much of the liquid as possible, wrap, allow to rest overnight. When ready to use, microwave on 50% power for a few seconds and knead. Roll on cornstarch.
I have no earthly idea why you would need to add more cocoa butter to chocolate, white or otherwise, or even more "syrup"............sounds like a lot of work for a mess, to me. I can't see it ever being anything but a sticky mess.
Again, you may be able to re-heat it all to a liquid state and squeeze out most of the liquid. Another option is to melt more chocolate and add that to the re-heated mixture, squeeze, etc.