Help.....with Modeling Chocolate..please..
Decorating By mommynana Updated 18 Aug 2011 , 1:54am by gidgetdoescakes
I have made it a few times, And I dont know whats wrong. I hate wasting money But im trying.. I melted white chips It was a 14 oz bag. And almost 1/3 cup of corn syrup. Layed it on saran wrap, Patted the oil with a paper towel, Let it sit till the next day, took a piece, kneed it. That went well. Rolled it no problem, But if i try to make a rose and i try to stretch out the pedel all around the edge it cracks. WHAT AM I DOING WRONG. Please Help. I am so frustrated.
The roses on my wedding cake with blue draping are candy clay. I dont roll it out and use cutters, I roll in in a ball and flatten it with my fingers (youtube video, how to make roses without cutters) to make the petals. I keep a little cornstarch sprinkled on my mat so when my fingers get sticky, I dip them in the cornstarch.
Separating, cracking clay might indicate either overheating the chocolate and/or stirring too briskly when combining with the corn syrup. Modeling chocolate really shouldn't separate badly. When too much oil separates out, you're left with a dry, crumbly product. That goes for chocolate or candy melts.
You removed excess oil before letting it set? It may be too dry, let it set and come to room temp, and then try kneading it. I have never patted mine dry and I make it weekly with no problems!
You removed excess oil before letting it set? It may be too dry, let it set and come to room temp, and then try kneading it. I have never patted mine dry and I make it weekly with no problems!
I did remove the exces oil,before i wraped it, Is that what i did wrong? Should i have removed any oil at all.? 
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