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Why does my modeling chocolate always come out crumbly???? - Page 4

post #46 of 63
well mine does get like a rock haha....but I cut small portions off at a time too make it pliable....
Georgine
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Georgine
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post #47 of 63
Quote:
Originally Posted by gidgetdoescakes

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.
post #48 of 63
Quote:
Quote:

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. icon_smile.gif
post #49 of 63
Quote:
Originally Posted by AnnieCahill

Quote:
Quote:

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. icon_smile.gif



well it is the only knife big enough to cut through it.. a paring knife would be more funny and useless
post #50 of 63
lol I use a steak knife myself
Georgine
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Georgine
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post #51 of 63
Hey, I use a paring knife -- I'd probably cut my hand off if I used anything bigger.
post #52 of 63
Quote:
Originally Posted by glendaleAZ

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..
post #53 of 63
okay fondantgrl, mine is usually 2 by 7. I guess I just package mine smaller.
post #54 of 63
Quote:
Originally Posted by mrsmudrash

Quote:
Originally Posted by bobwonderbuns

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.



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! icon_smile.gif



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!! icon_lol.gif Thanks again!! 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
Reply
post #55 of 63
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by mrsmudrash

Quote:
Originally Posted by bobwonderbuns

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.



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! icon_smile.gif



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!! icon_lol.gif Thanks again!! icon_biggrin.gif



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!!! icon_smile.gificon_smile.gif
post #56 of 63
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! icon_biggrin.gif

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!! 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
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 #57 of 63
Quote:
Originally Posted by bobwonderbuns

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! icon_biggrin.gif

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!! icon_biggrin.gif



Good to know...I've actually wondered what would happen if you melted it back down! icon_smile.gif
post #58 of 63
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.
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 #59 of 63
Thread Starter 
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
post #60 of 63
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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