I need help with molding chocolate. I have used a couple of recipes that call for 1/2 cup carro syrup to 1 lb of chocolate, then another said use 1/3 cup of carro to 1 lb of chocolate. I am trying to do this with white chocolate. I have tried a couple of times using the recipes, and some times it comes out very crumbly and it wont hold together. Once it has time to rest, it needs kinda good, but is still very grany. Yuck. Then other times, it is very oily. I learned that it has to rest on wax paper to get the oil to run off. Why can't I get this right? I want to be able to use this on a cake.

Thanks for your help!

Dana

The recipe I have is a bag of candy melts -12 ounces and 1/3 cup corn syrup. If you have a full pound of chocolate you will likely need the 1/2 cup of corn syrup.

If you gently melt the chocolate-melted but don't over heat it, Then stir in the syrup- Just until it is blended- don't over stir.

dump it out onto parchment, waxed paper, or silpat and let it set a couple of hours or overnight.

Then you can knead it together so it can be rolled out. If you let all the oils run off, you will end up with the crumbles- too dry. It seems to separate more when you over mix the melted chocolate.

Good luck

Dana it sounds like you are overheating your chocolate when you get that crumbly texture. White chocolate burns very easily, it can look like it is still a solid chunk, but if you touch it with a spatula you will see that it has melted in the center and only appears to be solid. It is better to not melt it all the way, take it off the double boiler or the microwave before it is completely melted and then just keep stirring it and it should smooth out, then add the Karo syrup. I'll see if I can find the recipe I used to use. It is made with chocolate and Karo but also simple syrup and it doesn't get oily.