Why Does My Modeling Chocolate Always Come Out Crumbly????
Baking By preciosa225 Updated 19 Nov 2011 , 5:02am by waggs
I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.
Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.
I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it!
Hey Mrsmudrash (what a great name by the way!) 
I have a question on the red candy clay -- do you use the red candy melts? If so, have you noticed how freaking soft they are? Does your blotting method help with that at all?
I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.
Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.
I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it!
Hey Mrsmudrash (what a great name by the way!)
I have a question on the red candy clay -- do you use the red candy melts? If so, have you noticed how freaking soft they are? Does your blotting method help with that at all?
I do use red candy melts and have noticed they are a bit soft, but after I roll it out, I'll let it sit for a few minutes before cutting my shape...it firms right up. If you want it to be firmer, just reduce the corn syrup by .5 oz or so until you get the consistency you like. For a 14oz bag, I use 2.5 oz of corn syrup (I weigh everything). I don't know if blotting the wax gives it more structure or not...I haven't noticed that part. I just don't like the wax to be present, especially because I work the candy clay before it completely hardens. I won't make candy clay any other way...I never get dried bits in my chocolate anymore because I can work them out while it's fresh, still a bit warm and very pliable. The consistency is dreamy! I use modeling chocolate for almost all my decorations on my cakes. I love love love working with it!
Dumb question--- Mrsmudrash, i just read your response so my question is to you. i read that you used both the words candy clay and modeling chocolate. are they used interchangeably? Im still new to this technique so i really dont know. i thought that if you used candy melts that was called candy clay and if you used chocolate that was called modeling chocolate. im a little confused.
Dumb question--- Mrsmudrash, i just read your response so my question is to you. i read that you used both the words candy clay and modeling chocolate. are they used interchangeably? Im still new to this technique so i really dont know. i thought that if you used candy melts that was called candy clay and if you used chocolate that was called modeling chocolate. im a little confused.
If you don't mind, I'll answer that as well -- they are the same thing. It's an interchangable term. After the melting of the candy melts and adding the corn syrup and letting it set up, the end result is then kneaded into a workable state. That is the consistency of a clay, and since it's made from a candy (not a fondant) it's called "candy clay." However, since it is chocolate and used for modeling purposes as well, it's also called "modeling chocolate." Get it? 
Dumb question--- Mrsmudrash, i just read your response so my question is to you. i read that you used both the words candy clay and modeling chocolate. are they used interchangeably? Im still new to this technique so i really dont know. i thought that if you used candy melts that was called candy clay and if you used chocolate that was called modeling chocolate. im a little confused.
First of all, no question is a stupid question!!! - we've ALL been there!!!
Yes, Bobwonderbuns (love the name! ) is right...they can be used interchangeably. I try to call it "candy clay" when I use candy melts and "modeling chocolate" when I'm using real chocolate. The candy melts are not real chocolate...so, I try to make the chocolate feel more important by calling it modeling chocolate! 
But, they are basically the same thing!
Ps. love your blog. big fan!!
Yeah! I hope it's helpful...that's what it's for!!
AKA: chocolate leather; chococlate plastic and candy clay as well..
Oh by the way, you have to watch the ounces in the candy melt bags -- Mercken's 1lb bag IS 16 oz. Wilton's is 14 oz and the new Wilton Colorburst Brights Candy Melts is a whopping ... (wait for it) ... 10 oz a bag!!!! Seriously, how cheap can they get??? 
So just watch it because that will affect your final result.
Oh by the way, you have to watch the ounces in the candy melt bags -- Mercken's 1lb bag IS 16 oz. Wilton's is 14 oz and the new Wilton Colorburst Brights Candy Melts is a whopping ... (wait for it) ... 10 oz a bag!!!! Seriously, how cheap can they get???
So just watch it because that will affect your final result.
REALLY good point! That's like the silly Kraft marshmallows! I accidentally bought a 10oz bag to make MMF (it normally calls for a 16oz bag)! - I didn't know they had 10oz bags until my fondant was messed up! Stupid me for not being more observant!
thanks for the information on this thread!
i tried making 2 batches of modeling chocolate a few weeks ago and they both came out disastrous.
why do you say its bad to put in fridge? I put mine in to get it to set a wee bit then take it out and leave it at room temp, and have no problems....also I use the red....and love it, no more trouble getting red red .........I used modeling chocolate on snoopys roof in my pics if you care to look
why do you say its bad to put in fridge? I put mine in to get it to set a wee bit then take it out and leave it at room temp, and have no problems....also I use the red....and love it, no more trouble getting red red
.........I used modeling chocolate on snoopys roof in my pics if you care to look
Nope that's not bad at all! It's bad when you forget and leave it in there because it's like trying to knead a rock! OUCH!
well mine does get like a rock haha....but I cut small portions off at a time too make it pliable....
well mine does get like a rock haha....but I cut small portions off at a time too make it pliable....
when it has set, it is suppose to be hard like a rock and that is normal.. I cut it using a cleaver into smaller sizes and I put it in the microwave VERY BRIEFLY for about 10 seconds at power # 8, until soft enough to knead.. it never fails.
I cut it using a cleaver into smaller sizes
Sorry, this made me laugh. I never think of cakes and cleavers, so this is a great visual.
Carry on.
I cut it using a cleaver into smaller sizes
Sorry, this made me laugh. I never think of cakes and cleavers, so this is a great visual.
Carry on.
well it is the only knife big enough to cut through it.. a paring knife would be more funny and useless
Hey, I use a paring knife -- I'd probably cut my hand off if I used anything bigger.
Hey, I use a paring knife -- I'd probably cut my hand off if I used anything bigger.
well I guess it depends how big of a piece it is... mine is always a big huge ball of modeling chocolate, at least 7 inches wide and 4 inches thick..
okay fondantgrl, mine is usually 2 by 7. I guess I just package mine smaller.
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!!!
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.
I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.
Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.
I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it!
Oh MrsMudrash, you beautiful thing! I'm in LOVE with this new way of making the modeling chocolate!! The red chocolate came out great (for the first time EVER) -- I used 2 oz syrup to 14 oz red chococlates. Then the white chocolate came out great (2.5 oz syrup to 14 oz chocolate.) The raspberry chocolate came out a bit crumbly but I think that's because I blopped too much liquid off it. Now I'm off to play!! Thanks again!! 
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!!!
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.
I agree!! It sounds like you're overmixing it. I melt the wilton melts slowly (like the other people have mentioned), wait until they cool a bit, mix in my corn syrup until it begins to seize, then give it another one or two stirs.
Now, this is where my process differs from everyone...but I've had SO much luck with it, I'd recommend trying it. After I mix the chocolate/syrup mixture slightly, I blob it onto a piece of seran wrap, pat it down to 1/2" or so and watch over it (open - I don't cover it). Every few minutes I dab it with a paper towel to get rid of the wax. I do that until it stops weeping wax. I then let it sit and wait for about 1.5 hours until it's almost firm, but slightly flexible (I do not wait until the next day or when it gets hard hard...it needs to be stiff, but flexible when you pick it up)...THEN I knead it all up together like crazy and it smooths beautifully very quickly! Then I wrap it up for when I need it.
I tried doing this because I was having problems with little bits of dried chocolate/wax in my chocolate and I couldn't get them out. This way when I knead it while it's still pliable, I can really work all the chocolate smooth without breaking my hands. I've never had a problem with cracking/breaking modeling chocolate since!! Try it...you'll love it!
Oh MrsMudrash, you beautiful thing! I'm in LOVE with this new way of making the modeling chocolate!! The red chocolate came out great (for the first time EVER) -- I used 2 oz syrup to 14 oz red chococlates. Then the white chocolate came out great (2.5 oz syrup to 14 oz chocolate.) The raspberry chocolate came out a bit crumbly but I think that's because I blopped too much liquid off it. Now I'm off to play!!
Thanks again!!
YEAH!!!!!!!!!!!! So fun! So glad you had success!! I'm curious though...what on earth is raspberry chocolate?! Did you add some oils or something to the chocolate??
Now you can enjoy your modeling chocolate!!!
I've been experimenting with adding things to the chocolate and I bought a package of dried raspberry powder and added that to the melted chocolate just before adding the syrup. I'm not sure this experiment will work but I keep trying!
Oh and by the way, I remelted the raspberry chocolate in about half the time (the batch that was set up already), and added some melted paramount crystals to it to restore some of the liquid I blopped off and it worked out great -- set up again and everything!!
I've been experimenting with adding things to the chocolate and I bought a package of dried raspberry powder and added that to the melted chocolate just before adding the syrup. I'm not sure this experiment will work but I keep trying!
Oh and by the way, I remelted the raspberry chocolate in about half the time (the batch that was set up already), and added some melted paramount crystals to it to restore some of the liquid I blopped off and it worked out great -- set up again and everything!!
Good to know...I've actually wondered what would happen if you melted it back down!
But you have to watch it -- remember it had seized when it was in its last liquid state so it goes down to that state again. I nuke it for 2 minutes on half power and stir the heck out of it, then add the melted paramount crystals.
OMG!!!! Sorry it took me so long to give this another shot but I had a lot going on and couldn't seem to get to this. However, I am soooooo psyched right now because I tried it today using all of the advice you all gave me and I think it worked!!! I followed the directions and although it has not yet sat out for a full hour and a half, I've kept blotting it and I just felt it and it sure feels right. I think I might have done it right this time and I just want to thank you all for your help!!! If you were all here I would hug each of you! LOL
I just stumbled across this thread and I'm excited to try making modeling chocolate again since my first attempt was a disaster (didn't know not to put it in the fridge). I had used a recipe that called for real chocolate though--all the posts here refer to using candy melts. I'd rather use real chocolate if possible; does this change the process? And can it be done with white chocolate too, as opposed to white candy melts?
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