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modeling chocolate question

post #1 of 28
Thread Starter 

I made first batch of modeling chocolate and it is too soft. Any way to stiffen it up? Thanks

post #2 of 28

Did you wrap it up and let it sit overnight?  It is soft until it settles.  

post #3 of 28
Thread Starter 

yes, I did let it sit overnight, but I wonder if I put too much corn syrup, not sure.

post #4 of 28
This website is awesome and will tell you all you need to know about modeling chocolate. The bottom quoted portion is what she says about soft modeling chocolate. HTH

http://www.hungryhappenings.com/p/chocolate-making-tips.html

"Sticky, Soft, or Wet Modeling Chocolate: You may find that you have added too much corn syrup or too much coloring and that your modeling chocolate is just too sticky, soft, or wet. If it is sticky, wash your sticky hands then continue to knead until all of the corn syrup is incorporated. Take the sticky, soft, or wet dough and roll it in a ball then flatten it out in a disc. Then wrap it in plastic wrap and allow it to sit for at least an hour so that it can dry out a bit before using. If it is really wet, allow it to dry at room temperature until workable. As a last resort, you can try to knead in some melted chocolate, but you can end up with hard clumps of chocolate or an oily mess. Drying is your best option."

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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post #5 of 28

Hi,

I love working with modeling chocolate. If yours has not set up, you used to much corn syrup. 

I use this recipe

 

16 ounces of chocolate 

3 ounces corn syrup

 

I warm my corn syrup up for about 30 seconds in the microwave

When mixing, I use the "fold in" type stirring and I do it slowly

Pour on saran wrap and wrap up

let sit on counter for 2 hours...

 

Than I need in any color that I want.

 

Hope that helps!

post #6 of 28

if you want to stiffen up the batch you've already made it's fine just to kneed in more melted chocolate, you'll not spoil it :-)

post #7 of 28
Littleliz2304...

Can you tell me what type or brand of chocolate you're using?
post #8 of 28
Thread Starter 

Thanks guys, I added more melted chocolate and it worked just fine. I used Wilton candy melts.

post #9 of 28

I am from a small town in Iowa, so if I need to make something in a pinch, I use Wilton chocolates

Otherwise, I order Couveture chocolate online. Global sugar art, Amazon...no problem finding it online. I have read recipes that you can use honey instead of Karo syrup...but I would think that would flavor the chocolate...and really chocolate is yummy all on it's own...

post #10 of 28

I realize this post is five months old but it addresses my problem: modeling chocolate too soft. I looked at lots of "recipes" before deciding to use 7 ozs. semisweet choc. to 1/4 cup Karo. I let it sit all night. It is still very soft.

 

Now, my question: one of these posts says you can knead in more melted chocolate and it will be fine, another says you may end up with hard bits of chocolate or a greasy mess. Which is it? Will someone give me a little more input to "break the tie"?  Thanks, guys!

 

Dawn

post #11 of 28
If you overheat your slightly too soft MC it will go very greasy as the cocoa butter will liquify and can seperate out leaving a 'grainy' lump and llots of oil- but you can put it in the fridge for a few minites and then kneed it till becomes pliable again. You may need to firdge-kneed-frige a few times to get it perfect.

When my MC has been too soft I have warmed it in the microwave for litterally 5 seconds on low power at a time till its really soft but not oily, then I kneed in more melted choc, so long as the new choc is totally melted there shouldnt be any hard bits. I often find it helps to kneed in a little fondant once its cooled slightly; about 1 part fondant to 3 parts MC.

I find the 'soft point' is a very narrow margin- rollong a ball in you palms makes it too soft and it has to firm up in the fridge before it can be used again, a hot room is a pain too!

Hope that helps icon_smile.gif
post #12 of 28

Crazy-Gray,

That's interesting. I just kneaded it and it's not sticky at all, and not overly oily, just very soft.t does feel a bit grainy though. There's no way this would ever hold its shape! I'll try the frig, knead, frig first. Then, if necessary, I'll knead in more chocolate. Thank you for the input.

post #13 of 28

This is what you do to modeling chocolate:

 

You knead it. You also knead bread dough.

 

You do not need it (well, maybe you do, but that doesn't involve touching the chocolate).

 

You do not kneed it. If you thrust your knee into your modeling chocolate, you're doing it wrong. :D

 

shanter, English major, editor, writer. I now return you to your baking/sugar work.

 

(P.S. Dawnybird gets a gold star.)

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #14 of 28
Quote:
Originally Posted by shanter View Post

This is what you do to modeling chocolate:

You knead it. You also knead bread dough.

You do not need it (well, maybe you do, but that doesn't involve touching the chocolate).

You do not kneed it. If you thrust your knee into your modeling chocolate, you're doing it wrong. icon_biggrin.gif

shanter, English major, editor, writer. I now return you to your baking/sugar work.

(P.S. Dawnybird gets a gold star.)


Lol oops! Didn't even notice myself doing that! Please miss can I blame predictive text*?? (Has my "lol", lack of "I" and double question mark annoyed you yet? He he he)

*for three months my contract read "in the unlikely event that you are not happy with the flavour of your cake you must return a sample to us where it will be assed.." A three letter typo that caused much amusement! So I don't think I can blame predictive text icon_sad.gif
post #15 of 28

I try really, really, really hard not to be the grammar/spelling police, but sometimes I just boil over. I always feel pompous and terrible after.

 

Crazy-Gray, just how did you *ss those cakes? I'm disturbed by the pictures in my head. heeheehee

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
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