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Why does my modeling chocolate always come out crumbly????

post #1 of 63
Thread Starter 
I am so frustrated! I have tried using chocolate chips, white chocolate chips and now candy melts and my modeling chocolate always comes out crumbly. I watched and followed sweetwise's video on youtube and still had a problem! Why can't I get this right? This time I used 1 bag (14 oz.) wilton candy melts and 1/3 (2.6 oz) light corn syrup; I melted the candy melts in the microwave on low heat just until it was melted (I have experience doing that because I use to make a lot of lollipops) and then added the corn syrup and stirred it until combined. I have it in a ziplock bag now because I have thrown away three batches already and thought maybe there is some way for me to fix this one instead of wasting more money....PLEASE HELP!!!!
post #2 of 63
Hi,
I was having the same problem, a CC member told me this,
Heartsnsync -
First, yes, Merckens is a brand of chocolate wafers that are easily melted. For 1 lb. of wafers I gently melt these - do not let them get hot only hot enough to melt the wafers. Matter of fact, they should only get to about luke warm to touch. Once the wafers are completely melted (no lumps left at all), add 1/3 c. corn syrup and stir until well blended and the mixture becomes stiff. Use a spatula to spread the mixture onto a wax paper lined flat dish. I leave mine uncovered at room temperature over night. At first there will be an oily residue on top but by the time it rests this reabsorbs into the mixture. Once the resting time is up I peel it off its paper and place into ziploc bags. To use, break off a chunk and work it with your fingers to soften (it only takes a matter of seconds to pull together). If the mixture seems to oily sprinkle your mat with a bit of confectioner's sugar and kneed some into the chocolate (but not too much). The main thing is not to handle it any more than necessary.

Hope this helps, good luck! icon_smile.gif
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #3 of 63
Thread Starter 
Thanks. Did this work for you? Does yours ever get crumbly or is it tootsie roll texture from the beginning?
post #4 of 63
When you are melting the chocolate, if the chocolate is old it won't be smooth and shiny in a melted state. You NEED this to happen. Otherwise it will give you crumbly modeling chocolate. You can rectify this situation by adding paramount crystals to the melted chocolate until it's smooth and glossy and flows off the spoon. AT THAT POINT you can add the corn syrup (by the way, you can add regular Americolor gel colors to corn syrup, mix well and add to the chocolate to color it if you like -- works like a charm!) and then proceed as usual. Good luck! Let us know how it turns out! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5 of 63
Hi,
I have not tried this technique yet so I'm not sure, I was in the same boat, the first time I tried making it, I made it and put it in the fridge, BIG mistake, ruined it. Second time made it, left it out of the fridge and it crumbled, ruined again, thought I added too much syrup. Third time made it with less syrup, and it crumbled again!!! icon_mad.gif
I was getting fed up of wasting ingredients too! I'm making small amounts because it keeps going wrong, I'd love to nail the recipe because modelling choc in the uk is expensive!!
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #6 of 63
I concur that the candy melts MUST be very smooth and 100% melted....
on this cake here that I made (covered and decorated /w white modelling chocolate), I had to do it twice. The first time was a flop.. very hard and crumbly. The second time, I took my time melting it in the mocrowave and stirring it well, and it came out very nicely..: I used Wiltons White Candy melts.

I have posted this photo already b4, so I apologize :

Image
post #7 of 63
Hi preciosa225,

I'm not sure about all the steps you took, so I will just tell you how I make mine and then you can compare the two, and hopefully find something in my comments that will help. : O )

I put my Wilton candy melt in a large bowl. I heat for only 15 seconds and then take them out to stir them up a bit. I put the melts back in the Microwave, but this time for only 10 seconds, and then I stir them again. I repeat the same process (10 seconds - stir) until the candy is "almost" melted. It's very important to not over cook the candy, so to avoid this I will pull the candy from the Microwave when I see that only a few small candy "hard" bits remain. I will then just stir the candy by hand until the small bits melt.

I then added the corn syrup, and mix until just blended. I double wrapped my candy in plastic wrap and then put it in a zip lock bag (make sure you don't have any air in the bag) and let it sit out on the counter for 24 hours.

After the 24 hours I kneed the candy (it's going to be a little hard) for 3-6 minutes (but, the warmth of your hand will soften it up).

The candy clay should now be ready.

Oh, not sure if you know (I didn't), but be sure to only use coloring that is specific for candy.

Tammy
post #8 of 63
@fondantgrl
Hi, so this wonderful cake was made with homemade white modelling choc? do you think the crumbly problem is that the chocolate was not melted properly?
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
Reply
post #9 of 63
I used to have the texture problem too until I decided to melt the chocolate the old fashioned way and not use the microwave. I heat water to a boil in a pot , then take it off heat. I put the chocolate (white or dark) into a bowl and set it over the hot water. then I wait sometimes up to 20 min. until the chocolate is soft and can be stirred. It works ever time. I figured that I was just getting the chocolate too hot in the micro ...remember it continues to warm up after you take it out of the microwave. I figured the warming of chocolate over hot water would be slower and safer and so far it's worked. I do the same for ganache....no microwave....just pour hot cream over the chocolate. it takes longer but I'm never disappointed.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #10 of 63
bobwonderbuns - I didn't know you could add regular Americolor gel to the corn syrup and then blend into the melted candy -- I will have to try that next time I work with chocolate. When I first started making candy I tried to add coloring gel to the candy - what a mess I had.

fondantgrl - Your cake is really pretty.

Tammy
post #11 of 63
Quote:
Originally Posted by glendaleAZ

bobwonderbuns - I didn't know you could add regular Americolor gel to the corn syrup and then blend into the melted candy -- I will have to try that next time I work with chocolate. When I first started making candy I tried to add coloring gel to the candy - what a mess I had.

fondantgrl - Your cake is really pretty.

Tammy



Yes, people just LOVE to argue that point -- UNTIL they try it! icon_razz.gif No need for flo-coat in that process because the gel colors are almost all cornstarch and the chocolate seizes up anyway when you add the corn syrup before turning it out and wrapping it. Oh yes, and NEVER put it in the frig!! icon_rolleyes.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #12 of 63
Thread Starter 
Thank you all for your help. I am going to try it again because this batch is definitely ruined. Maybe I am heating it too much but it seems smooth and shiny when I am done. However, once I add the corn syrup it seizes a bit (which is what I hear is supposed to happen) but then it gets crumbly and breaks apart. It releases A LOT of grease/oil while sitting and I've tried kneading that back into it but no help! I am going to take all of your tips and try again! Wish me luck!!! And thanks again! By the way, that cake is BEAUTIFUL!!! icon_smile.gif
post #13 of 63
Quote:
Originally Posted by fondantgrl

I concur that the candy melts MUST be very smooth and 100% melted....
on this cake here that I made (covered and decorated /w white modelling chocolate), I had to do it twice. The first time was a flop.. very hard and crumbly. The second time, I took my time melting it in the mocrowave and stirring it well, and it came out very nicely..: I used Wiltons White Candy melts.

I have posted this photo already b4, so I apologize :

Image



Fondantgrl, your cake is lovely.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #14 of 63
Quote:
Originally Posted by preciosa225

Thank you all for your help. I am going to try it again because this batch is definitely ruined. Maybe I am heating it too much but it seems smooth and shiny when I am done. However, once I add the corn syrup it seizes a bit (which is what I hear is supposed to happen) but then it gets crumbly and breaks apart. It releases A LOT of grease/oil while sitting and I've tried kneading that back into it but no help! I am going to take all of your tips and try again! Wish me luck!!! And thanks again! By the way, that cake is BEAUTIFUL!!! icon_smile.gif



AH!! You didn't say that before -- I know what the problem is. When you say that it releases a LOT of grease and gets crumbly and breaks apart -- you have mixed it too much!! You just want to incorporate the corn syrup, STIRRING QUICKLY and then pour it out onto plastic wrap, wrap it tight and DON'T TOUCH IT until the next day, when you knead it little by little until the whole batch is kneaded. Try that and let us know how it works.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #15 of 63
Quote:
Originally Posted by bobwonderbuns

Oh yes, and NEVER put it in the frig!! icon_rolleyes.gif




Learned that one the hard way too. icon_cry.gificon_cry.gif
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