Modeling Chocolate

Sugar Work By knbarber Updated 1 Dec 2012 , 6:00pm by costumeczar

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knbarber Posted 8 Nov 2012 , 4:04pm
post #1 of 6

When I am making my modeling chocolate I have noticed lately I have a lot of clumps.  Almost like the some of the chocolate is turning into a small pearl like balls.  How can I fix this?  It has happened with the last several batches that I have made.  I normally don't have this problem.

5 replies
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TheCakeDude Posted 8 Nov 2012 , 4:42pm
post #2 of 6

Ive had this problem before, and never found a solution. I started thinking maybe i didnt melt the chocolate thoroughly, but I think its more science-y than that....Maybe the chocolate is crystallizing? I dunno....Somebody help us! :)

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icer101 Posted 8 Nov 2012 , 10:52pm
post #3 of 6

OK, look at Lauren Kitchens tutorial on making modeling chocolate on youtube.. I took her demo at ices convention and she is great. I have made it for years, but my next batch will be using her technique. hth

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costumeczar Posted 1 Dec 2012 , 12:35am
post #4 of 6

AAdd some glycerine when you're melting the chocolate before you add the corn syrup.

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flydesign Posted 1 Dec 2012 , 12:39pm
post #5 of 6

ADoes the glycerine make it more pliable?

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costumeczar Posted 1 Dec 2012 , 6:00pm
post #6 of 6

AI should change that from glycerine to crisco. When you're melting the chocolate make sure that it's lump-free, and if it's not smoothing out completely put a tablespon or so of crisco into it and that should help smooth out the lumps. If you're ending up with lumpy candy clay then you didn't have it completely smooth. It's sometimes hard to tell, though, because they hide in the pot of melted chocolate. Adding some glycerine to it will help make it more pliable when it cools off but it won't smooth it out when it's being melted. I wrote about this problem a while ago on my blog, here's the link:

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