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Problem with moulding chocolate...

post #1 of 5
4/23/11 at 7:32am
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I made a batch of molding chocolate or candy candy. I heated up 4 cups of chocolate pieces and i added some corn syrup. I don't know how much corn syrup i added, but i put enough so that the chocolate was a thick, molding chocolate consistency. I put it in the fridge till it was hard then i took it out and let it sit on the counter overnight. Today when i was playing with it it was hard (which it is suppose to be) but it also cracked every time i went to make a shape. I'm making bunnies and Easter eggs, but every time i try to make a half of an egg it cracks. So, any advice on that would be great. Also, I want to insert melted caramel in the hollowed middle of the Easter eggs. I am not sure if i can even do that though. If anyone has ever done that it would be great to get that info also. Thanks in advance.
My favorite kind of mistakes are the ones you can eat! =)
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My favorite kind of mistakes are the ones you can eat! =)
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post #2 of 5
4/23/11 at 7:41am
I usually have to warm mine in the microwave a bit before I start molding it.
Cake is a powerful food. Cake can actually bring people together. "You know its Bill's birthday." "Yeah I hate that guy." "There's some cake in the conference room." "Well I should say hello."
-Jim Gaffigan
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Cake is a powerful food. Cake can actually bring people together. "You know its Bill's birthday." "Yeah I hate that guy." "There's some cake in the conference room." "Well I should say hello."
-Jim Gaffigan
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post #3 of 5
4/23/11 at 7:51am
It sounds like what you made is "chocolate plastic" - what we called it in culinary school, now usually called modeling chocolate. You use that for cutouts or modeling figures.

To mold chocolates as in chocolate candies, you use either tempered chocolate or the candy melts with no additions.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 5
4/23/11 at 2:04pm
Just needs a few seconds - and I do mean just a few to make it more manageable.
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post #5 of 5
5/6/11 at 5:22pm
I found this video very helpful.
http://youtu.be/dWuVv7v3hrA

And the recipe is found here:
http://echocorango.blogspot.com/2010/08/cake-decorated-with-modeling-chocolate.html

Modeling Chocolate
16oz white chocolate chips
1/2 cup corn syrup
Gel or powdered food coloring (optional)

I just made this with (very white colored) choc chips. I was trying to get the chocolate's consistency she shows in the video and found the more I heated the harder it got. So I would say once initially melted to keep stirring until you get that consistency. I may have overcooked mine. It's my first time doing this and is now sitting in the fridge, so hopefully it's OK. We shall see.

OK I just sculpted some leaves out of this and it is perfect and extremely easy. Since I'm making small items I colored the items as I rolled them out. They came out perfect! I've some work ahead of me now icon_surprised.gif
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