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What is Chocolate Clay???? - Page 2

post #16 of 21
Can I use Light Corn Syrup?? That's what I have in the cupboard and don't want to run out and buy more if I can use it.

How long in advance do you make your chocolate clay?

Alex
post #17 of 21
Quote:
Originally Posted by aoliveira

Can I use Light Corn Syrup?? That's what I have in the cupboard and don't want to run out and buy more if I can use it.

How long in advance do you make your chocolate clay?

Alex



That's what I use to make mine. Chocolate clay handles better if allowed to rest overnight, so I make mine the night before I need to use it.
miriel
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miriel
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post #18 of 21
OK. Mine has been sitting out since 1:30 today and it's now 10:30 and it's still way too soft to work with and oily. I used the recipe on here that calls for 10 oz of choc (I used white almond bark) and 1/3 c. corn syrup. I'll wrap it up and hope it's workable tomorrow. Otherwise, I guess I'll just have to eat it. icon_lol.gificon_lol.gificon_lol.gif no seriously, isn't that what you're supposed to do with your mistakes? icon_redface.gifshhh.gif
post #19 of 21
Can chocolate clay be refrigerated or frozen? I'm thinking ahead of cookies that I want to make and test this on but I need to do things in shifts due to my 21 month old at home. Very curious as to how this works and tastes...

thanks!
Jen
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Jen
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post #20 of 21
Quote:
Originally Posted by JenWith

Can chocolate clay be refrigerated or frozen? I'm thinking ahead of cookies that I want to make and test this on but I need to do things in shifts due to my 21 month old at home. Very curious as to how this works and tastes...

thanks!



Choc clay doesn't require refridgeration. It'll last a long time wrapped tight and in an airtight container. Besides, I'm not sure if the choc would get those spots or streaks (caused by chocolate getting too cold). I'd just keep it in the cabinets.
post #21 of 21
Thanks for the information!
Jen
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Jen
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