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modeling chocolate recipe - Karo?

post #1 of 11
1/24/11 at 10:03am
Thread Starter 
Hi,

I'm looking for a recipe for modeling chocolate to use to make a figure (to cover RKTetc).... the ones I've seen here state to use Karo Syrup - I'm assuming Karo is a brand? If so I can't find it around here - will any light corn syrup do? and for chocolate can I use the small chocolate wafers (they are usually the size of a quarter)?
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post #2 of 11
1/24/11 at 10:07am
I use the generic brand of light corn syrup. Karo is too expensive, and the generic works the same. You can use the chocolate wafers. The recipe is right on the bag. I use semi sweet chocolate chips for mine. 16 oz of chocolate to 3/4 cup of corn syrup. Works great!!
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post #3 of 11
1/24/11 at 11:13am
Thread Starter 
Perfect! Thanks Bettycrockermommy!
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post #4 of 11
1/25/11 at 10:59am
You're welcome! Glad to help!
Friends are like balloons; once you let them go, you might not get them back.

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Friends are like balloons; once you let them go, you might not get them back.

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post #5 of 11
1/25/11 at 11:39am
What sorts of things can u do with modeling chocolate? I always have choc chips & karo syrup on hand.
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post #6 of 11
1/25/11 at 12:06pm
Quote:
Originally Posted by annieO316

What sorts of things can u do with modeling chocolate? I always have choc chips & karo syrup on hand.



You can make figures and decorations, same as you do with fondant, except modeling chocolate sticks to itself, so you don't need water to stick them together.

This guy works with modeling chocolate a lot.

http://www.flickr.com/photos/7518775@N04/

The shoe and the box here were also made of modeling chocolate. It's just more delicious than gumpaste.

http://jessicakesblog.blogspot.com/search?q=modeling+chocolate&updated-max=2009-08-01T07%3A59%3A00-07%3A00&max-results=20
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post #7 of 11
1/25/11 at 3:46pm
Wow the pics are amazing, I still cant see that being chocolate! lol...i would love to try this ASAP, please more details...just melt chocolate then add syrup?? Refriderate first?? How do u color? Use white chocolate? Thanks for info, this has gotten me very excited!
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post #8 of 11
1/25/11 at 3:54pm
http://www.youtube.com/watch?v=-7wB0LrRieg&feature=player_embedded

http://www.youtube.com/watch?v=rdhHB_9SWJY&feature=related

http://www.youtube.com/watch?v=UnA-bCIITBU&feature=related

http://cakecentral.com/cake-decorating-ftopict-642127-.html&sid=d34b51f60e719e46a71352de86dd189f

http://www.sugarcraft.com/catalog/candies/candymaking/candyclay.html
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post #9 of 11
1/26/11 at 10:22pm
Thank U, Thank U, Thank U icon_biggrin.gif

This may be the best thing I've discovered (after MMF & WASC) actually it may get bumped up (before MMF) I made a batch last night and made a bow today (will place on cake tomorrow) I thought it needed time to set, but hardened up nicely, right away.

Like all things, I'm sure with more practice I'll get better (a little cracking while shaping, but reading up on that) Can't wait to try with white chocolate, and start dying!!
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post #10 of 11
12/14/12 at 1:14pm

When you buy corn syrup, don't get any that lists water as an ingredient.  Your modeling chocolate will just turn into crumbs.  Check the label.
 

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post #11 of 11
12/14/12 at 1:45pm

Here's 2 other really informative videos:

 

http://www.youtube.com/watch?v=6IvMGMgl-d0

 

http://www.youtube.com/watch?v=sxbcD1a4_OE

Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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