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Forgot to color the modeling chocolate!!! Can I still add it

post #1 of 8
9/6/12 at 3:26pm
Thread Starter 
It's been sitting in the fridge since last night so it's good and hard. Can I re-melt it and add color to it? Or do I have to knead it in as if it were fondant?
(slapping forehead) icon_cry.gif
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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post #2 of 8
9/6/12 at 3:52pm
I don't put mine in the fridge, so I don't have trouble kneading it back up, but I just add it after, using gels. I sometimes add a little fondant as well.
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post #3 of 8
9/6/12 at 5:14pm
Thread Starter 
Yes I use gels also. It's about room temperature now so I will add color to it.
Every recipe I've seen says to let it set up in the fridge for a few hours. I thought you "had" to.
And may I ask why you add fondant to it?
Thanks for your reply!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #4 of 8
9/6/12 at 6:10pm
You can add gel coloring to it, but it's going to react just like melted candy melts, meaning it may try to seize up on you. Just add a little shortening to keep it smooth. I never refrigerate my modeling chocolate. Treat it just like you do fondant. I use a 50/50 fondant & modeling chocolate mix when I need something to hold its shape.
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post #5 of 8
9/6/12 at 6:15pm
Thread Starter 
You are right, I don't know why I would add gel color. I have candy color. Thanks for the tip on adding fondant and for all your help to both of you!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #6 of 8
9/6/12 at 7:45pm
I color my modeling chocolate with regular food coloring after it's made and never have any problems...it never seizes up .( I have candy color too but not a huge variety.)
I don't refrigerate it either, I've never seen a recipe that says to do so....so I didn't icon_smile.gif
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post #7 of 8
9/6/12 at 8:27pm
I do as Jason-Lisa. Never a problem. I color each log of modeling chocolate with americolor gel. Then i have whatever color i need for what i am making.
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post #8 of 8
9/12/12 at 9:37pm
Liquid food colors work fine. Modeling chocolate cannot seize once it's set. You can knead the coloring right in. Add some corn starch along with if adding a lot of color. Here is my recipe:
http://www.wickedgoodies.net/modeling-chocolate-recipe/
from Kristen at Wicked Goodies http://www.wickedgoodies.net
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from Kristen at Wicked Goodies http://www.wickedgoodies.net
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