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modeling chocolate dripping oil when kneaded

post #1 of 11
8/30/11 at 8:31pm
Thread Starter 
this is my first attempt at working with the modeling chocolate
i have used belgian chocolate disks from bulk barn, and corn syrup - 1lbs of chocolate, and 7 tbs of syrup
it sat in the fridge for a few hours before i took it out to see how it's going to be like
once the piece warmed up, it started getting more and more oily, to a point where the oil was dripping off from the chocolate and my hands

what am i doing wrong?

any advice would be appreciated!
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post #2 of 11
8/30/11 at 8:44pm
I have only made this once, but I do remember it being oily too. But, I was told to refrig. overnight? Maybe that will make the difference. I just kept kneading and kneading, and it incoorporated it.
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post #3 of 11
8/30/11 at 8:56pm
I read somewhere that u have to let the chocolate cool down before u add the corn sryup. If u don't it can become to oily... And I don't think u have to put it in the fridge if I remember right
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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post #4 of 11
8/30/11 at 9:30pm
The oil will absob back into the modeling chocolate if you just wrap it up and leave it on the counter.
I made a LOT of modeling chocolate for a competition piece I did and I discovered too things, over mixing it releases more oil and two , don't try and sop up the oil with a paper towel. I did that with my batch of brown and it was crumbly and harder to work with. The batch that I just wrapped up and left and then kneaded the next day was great.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #5 of 11
8/30/11 at 10:05pm
I spread mine out on a cookie sheet covered with plastic wrap. It will be oily at first but if you leave it set for a couple hours the oil will absorb. Then you can ball it up and it will be ready to go. As you work with it it your hands will warm it up and it will get a little oily afterwards but it will be very workable. I usually mix mine 50/50 with fondant and it makes it even easier to work with.
~Lisa~

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~Lisa~

Check out my blog!!
http://sugarcelebrations.blogspot.com/
or visit me at Sugar Celebrations on facebook!
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post #6 of 11
8/31/11 at 10:32am
This thread might help you out a bit.

http://cakecentral.com/cake-decorating-ftopicp-7194149-.html#7194149
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post #7 of 11
8/31/11 at 10:40am
That means that the oil was not mixed in well. I find mine a little slippery when I knead, but not to the point where the oil is dripping. I find modeling chocolate easier to deal with than fondant. These are my cakes wrapped and decorated in modeling chocolate.. Don't mix the corn syrup if chocolate is too hot. It will separate, let it cool a little bit, maybe about 10 mins.. Keep stirring the chocolate b4 adding the corn syrup:

Image

Image

Image
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post #8 of 11
8/31/11 at 11:59am
I always knead as much of the oil out of the candy clay as I can. It works fine with out the oil. And I figure the customer doesn't need al lthat useless oil anyway. I knead it over some aluminum foil then just dispose of the foil and oil when I'm done. It helps eliminate those little hard bumps of oil that you get when the chocolate clay sets. Just saying, this works for me.
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post #9 of 11
8/31/11 at 4:10pm
If corn syrup and candy melts are mixed or done right right, you will not even see any oil.. based on my experience. There is no oil in corn syrup. The referred oil is probably some coco butter from the chocolate. Would one remove oil when making ganache ? I don't think so. I know, we are talking about modeling chocolate.
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post #10 of 11
8/31/11 at 8:40pm
Thread Starter 
thank you all for the replies!

i just finished covering my dinosaur with the chocolate, and this time nothing was dripping when i kneaded it

the only difference is that it sat in the fridge overnight, and that i had it coloured last night
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post #11 of 11
8/31/11 at 9:28pm
Quote:
Originally Posted by lela77

thank you all for the replies!

i just finished covering my dinosaur with the chocolate, and this time nothing was dripping when i kneaded it

the only difference is that it sat in the fridge overnight, and that i had it coloured last night



I am so glad it worked for U this time... Just keep making modeling chocolate. Practice makes perfect.. good for you.. thumbs_up.gif
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