Modeling Chocolate

Baking By asaye Updated 5 Oct 2011 , 2:29am by asaye

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asaye Posted 4 Oct 2011 , 7:29pm
post #1 of 9

Just made modeling chocolate for the first time. I think I have too much corn syrup. Can I add more melted chocolate to it if I warm it up again? If not, is there any other way to firm it up a bit?

8 replies
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auntginn Posted 4 Oct 2011 , 7:51pm
post #2 of 9

I don't think so. Is it to firm to work with? Try keeping it warm and knocking it a few seconds when it gets cold. You don't mention what you'll be using it for but even the warmth of your hands can help. Sorry, but hope this helps

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asaye Posted 4 Oct 2011 , 7:58pm
post #3 of 9

I need it to be more firm. Right now it's just a blob that won't work with me. I'm trying to make a tree that will stand on a cake.

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auntginn Posted 4 Oct 2011 , 8:16pm
post #4 of 9

Oh sorry! I misunderstood. More corn syrup will make it firmer. More chocolate will make it softer!

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asaye Posted 4 Oct 2011 , 8:47pm
post #5 of 9

Really? I had no idea! Thank you so much! Your cakes are awesome, by the way! icon_smile.gif

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carmijok Posted 4 Oct 2011 , 9:03pm
post #6 of 9

Also, did you let it set for 24 hours?

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olleharr Posted 4 Oct 2011 , 9:09pm
post #7 of 9

I agree to let it set for a while. It should firm up pretty good. I spread mine out on a plastic wrap covered cookie sheet for a couple hours (at this point it is very greasy) then I ball it up and wrap it good and let it set for a day before using it.

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auntginn Posted 4 Oct 2011 , 9:50pm
post #8 of 9

Thank you Asaye and yes, I didn't even ask if the c clay was still warm. Will make a difference. I agree to let it reach room temp first and then pop in fridge.

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asaye Posted 5 Oct 2011 , 2:29am
post #9 of 9

I put it in a baggie and refrigerated it overnight. It's firm now, but after it sets out a while, I'll know more about it. Thank you all for your help. I hope this turns out well!

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