I'm using modeling chocolate clay for the first time on a cake that is only for display purposes. Since this cake needs to hold up over a longer period of time and be safe to travel with it, I'm wanting to make my modeling chocolate dry harder with less fear of it softening under certain temperatures. Has anyone ever added something like tylose or egg white to modeling chocolate to make it less tempermental? Any other ideas?

My personal opinion is that there is nothing that will overcome the amount of fat in chocolate/candy melts and stop it from being heat sensitive.

The egg white and tylose/gum tex, etc. work with the powder sugar and water based fondant/gum paste because they work on those items and cause the paste to be more elastic and dry faster.

I recently took a class using modeling chocolate and the instructor said she puts tylose in it....................it was hot and humid and the modeling chocolate was, forgive me, crap. It definitely was NOT improved by having tylose in it. She also had us roll on PS and that made it even WORSE! Tylose just has NO effect on the fatty chocolate......

My personal method is to make the modeling chocolate and while it's still warm (before allowing it to set up overnight), I squeeze out as much of the fat as I can. I also roll on CS so as not to add more sugar (that tends to draw moisture out of the air and get even stickier).

HTH
Rae

CS is corn starch.


I hate working with modeling chocolate. It's always a greasy mess for me, no matter what kind of chocolate I use.

I'd love to perfect it, but I've tried countless things to no avail. lol

I like mixing it with fondant though, that works pretty well.