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Modelling Chocolate Nightmare

post #1 of 27
Thread Starter 
A few days ago I made some milk modelling chocolate with brilliant results but wanted some white roses to go with them on the cake I'm making this weekend. So I made up white modelling chocolate with 250g white chocolate to 70g liquid glucose and it went totally wrong. It was all crumbly like the chocolate was burnt. So I gave up with that and chucked it in the bin, then tried this recipe.
http://cakecentral.com/recipes/2091/white-chocolate-paste-for-making-roses

No more crumbly white modelling chocolate but it was super greasy and wouldn't hold together. I spent all afternoon sponging out the grease and, eventually, success. So I have my white chocolate roses now but was wondering why it came out feeling like it had been soaked in oil. It felt like I could literally wring the grease out of it. So, where did I go wrong? Was it the chocolate? I followed the recipe to a tee. To any UK bakers, this was waitrose chocolate. Have any of you had the same problems?
Look forward to hearing from you.
post #2 of 27
I had the same problem once. I chucked it too. The last batch I made, I mixed it well and kneaded it to get most of the lumps out. Then refrigerated it. It was fine when I took it out and started to mold it. The warmth of my hands was enough to make it nice & pliable.
post #3 of 27
The same thing happened to me twice using Wilton white chocolate melts (buttons). I was told that it is the oil separating from the chocolate. The first time, I used them to make white chocolate BC and the day after icing the cake, I found a small puddle coming out from under the border - happy ending: wiped it up and all turned out well. The second time it happened; I was making white modeling chocolate just like you and it 'separated' again! another happy ending though: I drained, soaked with papertowels, and used it to make more BC instead of the snow tubing figurines that I intended to make with it. Lesson learned: sometimes you just have to go to plan "B"!! LOLicon_smile.gif HTH!
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post #4 of 27
http://ezinearticles.com/?An-Overview-Of-Modelling-Chocolate-For-UK-Cake-Makers&id=4898848

This is a link to a site I'd saved just yesterday, as I'm about to embark on my first try of making modelling chocolate.

The following paragraph is an excerpt from the above linked article, which may explain the problem.

UK chocolate is VERY different from that available in the USA. UK chocolate is sometimes referred to as "vegolate" by the EU as it contains such a low quantity of the actual ingredient that makes chocolate -chocolate. Chocolate from the USA does not suffer from this problem. This means 100g of american chocolate contains a much higher quantity of chocolat than the UK product.

I'm really nervous about trying it now!

Mama D
post #5 of 27
I think the real secret to modelling chocolate is QUALITY CHOCOLATE!! I have made it a couple of times with great success but think starting from CHOCOLATE not SOMETHING MADE FROM CHOCOLAET (ie: buttons) is a good start. Everything they added to that means that much less actual chocolate in your recipe. I have made white and milk chocolate and both worked.
post #6 of 27
Im in the US but I still have the same problem! Ive used Merkens chocolate and used the recipe on here and it comes out super crumbly and a big waste of time! Ive resulted to buying it, which ofcourse is super expensive. There was a thread on here at one point that someone had told how to make it work. I tried to get back into it but for some reason the older threads on here are wiped out.
The recipe I used is 1/3 cup of corn syrup and then the chocolate.
post #7 of 27
From this blog:

http://sugarsweetcakesandtreats.blogspot.com/2010/08/barney-and-friends-cake.html

Modeling Chocolate Recipe:
(I prefer to weigh my ingredients, much easier and less clean up)
14oz bag of candy melts or chocolate, melted in the microwave in 30 secs increments, stirring each time, once all melted, add 4oz (weighed) light corn syrup (or 2.6oz measured), stir very little, spread over a piece of wax paper and let sit overnight to set. When ready to use, break off a small piece and knead until soft again. Use as is or knead some coloring into it.

The basic recipe is 16oz chocolate to 3oz (measured) corn syrup (4.5oz weighed). Candy Melts usually come in a 14oz bag, so use a little less corn syrup. Using more corn syrup will make the modeling chocolate softer, using less, will make the modeling chocolate harder.
post #8 of 27
Thread Starter 
Quote:
Originally Posted by imagenthatnj

From this blog:

http://sugarsweetcakesandtreats.blogspot.com/2010/08/barney-and-friends-cake.html

Modeling Chocolate Recipe:
(I prefer to weigh my ingredients, much easier and less clean up)
14oz bag of candy melts or chocolate, melted in the microwave in 30 secs increments, stirring each time, once all melted, add 4oz (weighed) light corn syrup (or 2.6oz measured), stir very little, spread over a piece of wax paper and let sit overnight to set. When ready to use, break off a small piece and knead until soft again. Use as is or knead some coloring into it.

The basic recipe is 16oz chocolate to 3oz (measured) corn syrup (4.5oz weighed). Candy Melts usually come in a 14oz bag, so use a little less corn syrup. Using more corn syrup will make the modeling chocolate softer, using less, will make the modeling chocolate harder.



I'm not sure candy melts are avaliable in the UK... Oh no, I can get them online. Would chocolate chips work in the same way?
post #9 of 27
Chocolate (any type) is supposed to work as well, but you are going to have to try to find the best solution for you since you're not in the US.

If you can get them online even for just a test, then you would see the difference and adjust your recipe with your own chocolate.

Globalsugarart.com delivers worldwide.
post #10 of 27
Thread Starter 
Thanks for all your advice imagenthatnj
post #11 of 27
tips i've relied on:

1) white and milk chocolate and candy melts use a different amount (less) of sugar ingredient (corn syrup/glucose) than semi/bitter darker chocolates (just like making ganache) because they are higher in fat and have less or no cocoa (which is what makes them more firm). sounds like UK chocolate is an even more extreme example of this. when you mix your sugar ingredient in... over-stirring will cause excessive separation and you'll have a sticky ball and a puddle of oil! The modeling chocolate need some fat in it to keep it smooth and not sticky.

2) get an electric chocolate melter or do the old double boiler method (but be sure NO WATER gets into your melted chocolate... it will seize it up and make it grainy). my wilton chocolate melter is the best!

3) best tip ever: spread the warm mixture out on 1 sheet of clean newsprint paper (cheap at an art supply store). it soaks up the extra oil. let the it cool completely at room temp, not in the fridge. it may be difficult to peel the paper from the final product, but it's worth it in the end.

I've made multiple colors and learned the above in the process. Good luck!
post #12 of 27
Chala86, if you can see this link, scroll down and there are two recipes there from the Culinary Institute of America. It's a preview of their book, which I have, but haven't read yet...no time.

http://www.ciaprochef.com/fbi/books/previews/Cake%20Art.pdf
post #13 of 27
Thanks for the tips JennyLu...I'm definitely going to try these!
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post #14 of 27
Thread Starter 
Quote:
Originally Posted by imagenthatnj

Chala86, if you can see this link, scroll down and there are two recipes there from the Culinary Institute of America. It's a preview of their book, which I have, but haven't read yet...no time.

http://www.ciaprochef.com/fbi/books/previews/Cake%20Art.pdf



Thank you. I'll have a look at them now.
post #15 of 27
Thread Starter 
I'm so going to have to get my mitts on that book. Thank you, this is really useful thumbs_up.gif
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