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How to firm up modeling chocolate?

post #1 of 6
Thread Starter 
The recipe I used was 16 oz white chocolate and 1 cup corn syrup...I used real chocolate but it was in 12 oz bags so I guesstimated...it has set up I just need it to be a little firmer...thanks!!
post #2 of 6

That seems like way too much corn syrup. The recipe I use is 12oz chocolate and only 1/3c corn syrup. You're probably going to have to work the excess oil into. it. Knead the heck out of it to try to incorporate it as best you can-- it's gonna feel like an oil slick-- cover overnight with saran wrap and knead it again tomorrow. It may take a few days to get it the right consistency.

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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #3 of 6
Thread Starter 
It has a good consistency and feel...just a little soft...if it were fondant I would know to add powdered sugar or tylose...I'm just new at the chocolate clay and don't know how to thicken it up...I made it yesterday so I think it has set up for long enough
post #4 of 6

It's just going to take a while, could be overnight, could be a couple days. Modeling chocolate is one of those things that can't really be sped up. icon_smile.gif Hope it turns out well!

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #5 of 6

If it was me I would remelt it and add more chocolate.
 

post #6 of 6
Thread Starter 
Adding melted chocolate did the trick!!! Thanks a ton!!
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