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?
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
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.
Oh sorry! I misunderstood. More corn syrup will make it firmer. More chocolate will make it softer!
Really? I had no idea! Thank you so much! Your cakes are awesome, by the way!
Also, did you let it set for 24 hours?
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.
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.
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!