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why is modeling chocolate crumbly ................ - Page 2

post #16 of 25
You can now buy Mike McCarey's modelling chocolate at flour confections online store. They are located in Canada and Lisa is super nice! I believe it is 14.95 for a 1 lb bag. Lisa just hosted a modelling chocolate class with Mike, and also carries his 2 dvd's and the feather veiner he created for the Sesame Street challenge. Her shipping is reasonable. They are offering a 5% discount on your order if you enter promo code EASTER before 11:59 tomorrow night. I use satin ice dark chocolate as modelling chocolate and it works well. For white MC, I follow Carrie Biggers' recipe from her DVD and have not had any problems!
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #17 of 25
Ive had the same problem with it. Every time I make it, fresh, it is a crumbly mess. I can add more corn syrup and it still a crumbly mess. I try to knead it and it crumbles in my hands. Im at the point that Im wasting more chocolate on it than I want to and just prefer to buy it! I was going to buy a tub of it from pastry chef dot com but its fricken expensive! I will try the above recipe one last time and then I give up and buying Mikes!!
post #18 of 25
madge,
what is your recipe and what kind of chocolate did you use?
did you let your chocolate age for 24 hours?
did you let it come to room temp before trying to knead?
we'll figure out what went wrong and then you will love working with MC icon_smile.gif.

diane
Diane
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Diane
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post #19 of 25
I tried the recipe this morning after posting and left it on the table in a ziploc. I just went to it and it kneaded out great and no crumbles! So use the 1/3 cup of corn syrup and the 1 lb of chocolate recipe and it works great!
post #20 of 25
It all depends on the chocolate as to how much corn syrup or glucose syrup is added to make modelling chocolate.

The purer the chocolate [unsweetened vs bittersweet vs dark vs cooking] with less additives [% cocoa mass] in bars [block vs squares vs buttons/chips vs mini chips/morsels] then the lesser amount of syrup is required ..

Milk chocolate needs more syrup. And white "chocolate" needs the most ..

Most corn syrups these days, eg Karo, have other additives [fructose and cane syrups] that can interfer with the chemistry of the recipe.

Experimentation is required ..
post #21 of 25
milk and white chocolates have more fat in them than semi-sweet and therefore they should have less corn syrup added (at least that is my experience and what i have also read from my books icon_smile.gif)

diane
Diane
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Diane
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post #22 of 25
What do you guys use to make the chocolate different colors? Any other way than using candy melts?
post #23 of 25
I just use regular gel color
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #24 of 25
if i am adding color when still liquid, i use oil-based candy colors to keep the chocolate from seizing.

if i am kneading in color after the chocolate has set and aged, i use regular old americolor gels. if i want a really dark color though, i would start with dark candy colors and add color to that instead of starting with white chocolate and adding tons of color (sometimes the chocolate consistency can changed by too much color).

diane
Diane
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Diane
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post #25 of 25
I know I'm a little late on this subject, but I just made my very first batch of modeling chocolate tonight and so far, so good! I used a simple recipe I found online which called for 10ounces of chocolate and 1/3 cup of light corn syrup. I couldn't find a good chocolate at the grocery store I was at, but had used Almond Bark's vanilla bakers chocolate(I'm not real sure that it is chocolate, to be honest) before to make chocolate lollypops for Christmas one year with a good turnout, so I opted for this. I used half of the package which is 12 instead of 10ounces, microwaved at 30 second intervals until smooth and melted, then added the corn syrup. Both batches seemed to separate slightly, kind of like there was water in with the mix, but after I layed it out on a saran wrapped baking sheet and let sit for 2 hours or so, the "water" hardened in a whiter, thinner substance. The only thing I am now concerned with us that my second batch seems a bit more crumbly or grainier than the first, but is firmer as well. Is this normal? And after it sits for 24hours, will it have the same consistency that I'm looking for?

Thanks, and my apologises for gramstical errors, no computer at home, I'm using my blackberry and T9 icon_wink.gif

~Toe
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