Ive tried making this before 2 weeks ago and both times I did it it came out worng...(maybe i read the recipe wrong? but both times..., i dont know.)

I just need help; if anyone has a good recipe that you can share with me and give me some helpful tips that'll be AWESOME...

heres the recipe I have... 10oz (1 bag) chocolate melts (wilton brand) and 3 Tables spoons of Light corn syrup. {melt the chocolate and add the 3TBS to the chocolate and mix together well. spread on a baking sheet thats covered with wax paper. and let dry for few hours uncovered}

I don't know where I got this recipe from, I wrote it in my notebook back in 2006 BUT NEVER tried to do it until 2 weeks ago, and I failed! I have a consultation for Sunday late afternoon that requires a sample ivory rose made of this chocolate clay/modeling clay...

THANK YOU FOR HELPING!

It seems to me that your recipe is off. The recipe I've used is 14 oz. chocolate to 1/3 c. light corn syrup. Make sure the corn syrup is warmed before adding to the melted chocolate. Good luck.

Just finished a cookie class at Country Kitchen tonight and the recipe we were given for modeling chocolate was: 1 lb. melting chocolates, melt - then add in 2/3 cup corn syrup

I have heard of others having trouble making the paste from the Wilton melts.

The recipe off the Wilton site is the 14 oz bag of melts, with 1/3 cup light corn syrup.

Theresa

For white modeling chocolate I use 4oz. white chocolate and 1-1 1/2 Tbs of corn syrup. It is an ivory color. When you start to work it, it requires significant kneading. The rose I made with it is in my photos. Hope that helps.

cakesdelight, it is probably not you, it is probably the Wilton Candy Melts. I am now on a mission to boycott those awful candy melts. I took a candy class from my Wilton cake instructor in October (loved her and the cake classes). She had to use Wilton products and nothing went right for 2 hours. The Wilton candy melts, should be renamed: Wilton Will Not Melt Candy Melts.

I just took another Holiday Candies class from a private instructor, Kathleen Lange of Confectionary Chalet. She used Guittard A'Peels and the difference was astounding! I had tried and tried to get the correct consistency (like pancake batter) with the Wilton and now don't believe it is even possible. I told Kathleen I'd purchased about $30 worth of Wilton when they were on sale at 25% off. She sighed and said that the craft stores and Wilton put them on sale when they are at the end of their 6 months shelf life so they can restock. The older a candy melt is, the harder to melt.

I am going to use as many of the Wilton Melts as possible on my gingerbread houses--after all, I don't have to worry about them melting in a heated room, do I? Then, the rest I'm giving away to an after-school care program.

CHECK YOUR CORN SYRUP!!! The off brands have WATER in them and will make your chocolate clay seize. I did a search, and KARO is the only one that didn't have water in it.

You can also use glucose (food glucose), it works very well too.

My recipe doesn't tell me to spread it on a baking sheet. I would look for another recipe online.

Thanks Everyone! Im going to use a different brand of chocolates and use the right measurments of warm corn syrup.


Loucinda: how much glucose do I use? I want to try this method too. TIA

EVERYONE:

Thanks! All the roses in my photos are made with modeling chocolate. Even the silver one.

What do you use to paint them? I see you use petal dust on some, but how do you make one silver. Special paint I am assuming, but can you give me the name please? Thanks, T

I dusted them with luster dust. For the silver one I tinted the modeling chocolate gray and dusted it with the Nu Silver luster dust.

When you tint your chocolate - what are you using for the color?

I use gel colors.

Oh cool - thank you very much!!!

I just wrap it in plastic wrap and refrigerate.

I made the modeling chocolate about a half hour ago. I used white chocolate candy melts and Karo light corn syrup. As suggested, I warmed the syrup before adding it to the melted chocolate. Everything went great until about 30 seconds after I added the corn syrup. At that point the whole thing became grainy. I could see a bunch of oil, which I'm assuming is from the higher fat content of the white chocolate, but am clueless as to the grainy texture. All my utensils were bone-dry so water couldnt' be the culprit. Any ideas?

Don't give up on it until you let it rest and then knead it. You can dab it with paper towel to absorb some of the oil. One recipe I had said to roll it out on newsprint paper to absorb the excess oil.

Don't over stir it...just a few swipes with a spatula to mix the two. Then put it on some plastic wrap, let it cool, then wrap and leave on the counter overnight. Next day it is ready to use, knead and go!

When using the glucose, I use half as much of it as I do chocolate. 16 oz. chocolate, 8 oz. glucose. I prefer this to the Karo recipe, it just seems to work better.

Here are some of my roses and orchids - and a bow/wrap all done with the choc/glucose mix.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1833883

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1653859

ok. I've looked at the links and photos and websites of you experienced chocolate rose and bow makers and have to ask: Why on earth would anyone use fondant?

If you can do the same stuff with chocolate modeling clay, why would you use fondant? Most people think fondant tastes "weird". Do the chocolate roses and bows and orchids and figures taste like chocolate?

The big thing I'm always seeing/hearing is "everything on this cake is edible!!!". I think that is cake decorating code for "this won't hurt you if you eat it", but in reality, NOBODY is EVER going to "eat it". I understand the need for "edible only" on cakes. Example: You use pretty plastic bling diamonds and forget to take a couple off the cake--that's an accident waiting to happen.

Why doesn't everybody use modeling chocolate? Do the roses taste like candy bar chocolate? Does everybody eat them and smile? Help--I'm confused.....

Everyone has been real helpful! I'm not so worried about this anymore... I'll be making the chocolate tomorrow morning so that in the morning on Sunday I can make the roses... We have the heater on since is cold in Ohio, and dont want the roses to loose their shape.... THANK YOU ALL!

I have "hot hands" also, and you cannot use the modeling chocolate in the summertime, it cannot handle the heat/humidity at all. In winter, game on!

I do mix it half and half with fondant, and love working with that.

I have hot hands too, which makes for a giant mess when I work with modeling chocolate. I LOVE to use it for my 3D cakes though!