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Modelling Chocolate Nightmare - Page 2

post #16 of 27
Thread Starter 
Quote:
Originally Posted by MamaD77

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



It worked fine for me with milk chocolate - tesco cake covering chocolate. No problems there at all. I'm sure you'll do fine. And thanks for the chocolate facts - I learn so many new things here icon_smile.gif
post #17 of 27
Oh great, that's encouraging. I only need brown milk chocolate, not white, so I'll give the tesco stuff a try. I've actually got a packet of that in the cupboard right now. I will try this at the weekend.

I need to practice for a cake a friend's sister has asked me to make for her in mid March. It's a Gryphon icon_eek.gif Which is the upper body and head of an eagle, with the back end and tail of a lion! Yikes! The plan is to make this guy out of RKT, cover with modelling chocolate, and have him sitting on top of a big rock, which will be the cake. Very nervous!

Mama D
post #18 of 27
I make all my figures out of modeling chocolate.
Do not use white chips they get crumbly. I use white candy melts.
Measure weight 16 ounces white candy melts
1/2 cup light corn syrup
Melt chocolate in double boiler
remove from heat add corn syrup ( I heat corn syrup 30 seconds in microwave) just before adding.
stir just until mixed don't over stir
wrap in air tight container and store over night in refrigerator before use

for chocolate 16 ounces chocolate
2/3 cups corn syrup
post #19 of 27
Overstirring the chocolate once you add the corn syrup will cause it to separate and be very greasy (the oil separates). Overheating it will burn the chocolate and make it crumbly.

Melt the choc, add the corn syrup and just give it 4-5 stirs, it will start to sieze, scrap the bowl, let it cool a little bit and fold the mixture over and spread over a piece of wax paper, spread it out, lightly press another piece of wax paper over that and let it sit overnight or a couple hours to set - the wax paper helps absorb some of the oil. I usually use a 9x13x2 pan to spread the chocolate between wax paper and lay a towel over it while it sits overnight or for a few hours. Once set and cool, peel the paper back, break off a piece and knead it. You can knead it all together, wrap it up in saran wrap and store in an airtight container.
post #20 of 27
Thank you, Angela! I almost called you in yesterday because I know you work with modeling chocolate a lot. I wish I could take your class! But I'm far away.

For everyone else, this is the owner of the blog I gave you before:
http://sugarsweetcakesandtreats.blogspot.com
post #21 of 27
Thread Starter 
Angela - I too would love ta take some of your classes but, being in the UK, you are a long, long way from me and I don't think my partner would let me go out to America everytime I see that you have a class on icon_sad.gif
But thank you for all of your tips. I'll have to try making modelling chocolate again at some point and put all of your advice into practice. You've all been so helpful.
post #22 of 27
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

Please share the name of the book, thanks
A balanced diet is chocolate in both hands!
Glenda
Reply
A balanced diet is chocolate in both hands!
Glenda
Reply
post #23 of 27
Thread Starter 
It's called Cake Art
post #24 of 27
It's this one.

http://www.amazon.com/Cake-Art-Step-Step-Instructions/dp/0867309229/ref=cm_cr_pr_product_top

Read the reviews. It's very much for beginners. I like it, it's simple and teaches you a lot of basic stuff, but some people might be too advanced for this book. There's a DVD that's sold at the CIA site too. I don't have that one, even though I'm a fan of their instructional DVDs and I buy them a lot.
post #25 of 27
I was JUST reading about making modeling chocolate today! lol

The 2 things that stuck out to me in relation to the OP, is that:

1) you shouldn't use chocolate chips, because something they put in them to help them keep the distinctive "chip" shape interferes with the end product. You should either chop up good chocolate or use the disks.

AND

2) you should warm your corn syrup up to a similar temp as your chocolate before you combine them. But remember that corn syrup heats up faster than chocolate, so you need to check the temps (with a thermometer NOT your finger! lol)
post #26 of 27

I know Hobbycraft used to sell them (in my local Reading branch)
 

post #27 of 27

Hi, my first post! Glad I found you as I don't like fondant or working with it and much prefer SMBC and ganache, and here in Australia most of the magazines and forums are all about fondant. I teach how to make modelling chocolate and making various modelling chocolate flowers.  I have made modelling choc out of just about every chocolate out there, from supermarket compound all the way to good quality Belgium and the one thing that causes most of the problems described is not the chocolate but the melting and temperature of both the chocolate and the corn syrup or glucose. 

 

The chocolate needs to reach no higher than 40c/105f when it is fully melted.  I microwave chocolate on Medium power starting at about 1 min, and dropping the time down in increments of 15seconds stirring between each period of melting.  Remember you are melting not cooking it. If it starts to warm up too quickly let it sit and rest.  It is essential to use a candy thermometer to do this, they are cheap and readily available, I think I paid $10.00 for mine. Most people are quite surprised how cool the chocolate is but still fully melted.  When your chocolate is fully melted and smooth and 40c/105f, heat your corn syrup or glucose for 10 seconds, it should not be hot just a little above cool.  Immediately stir the corn syrup/glucose into the chocolate gently bringing it together until it forms a smooth mass and both ingredients are fully combined.  Flatten out into a disc, wrap in plastic wrap and allow to rest overnight before using.

 

If your modelling chocolate is dry and crumbly or has oil pouring out of it your chocolate and or corn syrup/glucose was too hot when you made it.  I have seen people say you only need to rest it for about 4 hours before use, it is much better if left overnight.

 

Hope this might help or encourage people to have another go at making it.

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