Help! Modeling Chocolate Consistancy Problem

Baking By idgalpal Updated 2 Oct 2012 , 11:45pm by cheatize

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idgalpal Posted 2 Oct 2012 , 10:53pm
post #1 of 2

I think I put too much corn syrup in my modeling chocolate. It's not firming up.
I wrapped it and set in on the counter overnight as the recipe directed. Right now I have it in the fridge hoping it will firm up. If it doesn't can I reheat it and add more melted chocolate to it or can I add powedered sugar to it to firm it? any suggestions would be greatly appreciated!

1 reply
cheatize Cake Central Cake Decorator Profile
cheatize Posted 2 Oct 2012 , 11:45pm
post #2 of 2

Yes, you can melt chocolate and add more to it.

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