I have just made "chocolate wrapping paper" according to my recipe, which calls for 1 lb. semisweet chocolate & 2/3 c corn syrup (less if it's humid.)

Well, I only made half a batch and went light on the corn syrup (it's super humid here in TX), but it isn't stiff enough to work with. The consistency is kind of like a loose bread dough.

Here are my questions: Should it have set up as I mixed, or is that what the 8-hr resting period is for? Will it get firmer in an 80 degree kitchen? Should I try refrigerating it to get around the warm kitchen, or does it sound like I did something wrong? Should I melt and stir in more chocolate?

Thanks in advance for the help. The lives of my (potential) candy clay bears are in your hands.

When I made some it seemed pretty soft until I let it sit overnight. It hardened nicely. It does get soft when you are working with it because of the heat from your hands. When I was playing with it I would put it in the fridge for a few minutes every now and then.

C

Thanks. I made it this afternoon, so it's already been sitting for almost 8 hours and isn't much firmer. It's a consistency that I could probably use to cover a cake, but not much else because I think it would sag badly. It's also very shiny.

Oh well. I guess I'll have to chalk this one up to a learning experience and stick with MMF for my bears.

Ali

ps where in Texas are you? I'm in Austin & boy am I tired of this heat!

What exactly is chocolate wrapping paper?

It's just chocolate candy clay. Pretty easy to make, easy to mold. I love working with it, even though it gets a little soft when you're working it.

Ali