- 51 Posts. Joined 2/2013
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white modeling chocolate
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I just mixed one pound of white chocolate to 1/4 cup light corn syrup. I'm going to let it sit over night wrapped in plastic wrap at room temp. I looked online just now and a woman says on a blog for u to use a half cup of corn syrup. What should I do or if I can fix it or is it fine as is...thanks
- 1,231 Posts. Joined 9/2011
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I generally use 24 oz almond bark to 1/2 cup corn syrup. It sounds to me like it wasn't mixed completely, but I wouldn't add more corn syrup if it's stiff enough - that will make it much softer.
This is the best way I've found to mix it: melt the chocolate/almond bark/candy melts and mix in your corn syrup. Pour it out on waxed paper on the counter. As soon as it's cool enough to handle, knead it to get the excess oil out. This gets rid of the oil and gets it mixed well. It makes a mess, but it's worth it. Then set it aside to rest and cool completely - overnight is good.
The heat from your hands will eventually make it workable, but you can put it in the microwave for a few seconds if necessary. Some people will recommend putting it in the fridge, but I don't. Once it's mixed you treat it just like fondant. HTH
Firstly, I use Callebaut white chocolate callets. I've never tried with candy melts (again ridiculously expensive in the UK). I also use Karo light corn syrup.
I have tried to make it with glucose syrup before but just couldn't get the right texture.
I make mine in 1 kilogram batches.
I agree with BatterUpCake, for every 1kg white chocolate I use 1 cup of corn syrup. 1kg is the equivalent of roughly 2 pounds. This is the recipe I got from the Lauren Kitchens video on YouTube. You can either watch her video or read on below
I heat the callets in the microwave in 20 second intervals to melt them. I do this until there are a few unmelted callets left and then just stir until they are dissolved.
I then warm the corn syrup in the microwave for 20-30 seconds. The aim is that the corn syrup and chocolate are roughly the same temperature when you mix them. If the corn syrup is too cold for the chocolate it will cause it to seize more quickly before you have chance to combine it properly.
I pour the heated syrup into the chocolate and fold the mixture slowly and carefully, making sure it it gets evenly mixed. I think this is the point where most people have a problem (and where I used to go wrong).
You must not beat the ingredients together or be tempted to stir quickly. You only need to fold until it is just combined. This will be just after the stage it starts to go solid.
If oils (cocoa butter) start to come out you have mixed it too long. The more oil it loses, the more crumbly your chocolate will be when you come to use it. Don't discard the oil.
Once combined, I tip the modelling chocolate (also tip on any oil that has leaked) onto a large square of cling film and wrap it carefully folding each edge over, making sure there are no crinkles (it's hard to unwrap once set if there are crinkles).
I then double wrap and set it aside and leave it overnight (I don't put it in the fridge).
The next day I unwrap (it should be like a brick now) and I chop the chocolate into roughly one inch by one inch squares. I put the squares in a wide low dish (so it is evenly distributed - do two batches if necessary) and then put in the microwave for 10 seconds. This softens the chocolate enough to make it workable, I then start combining the squares and kneading them together on the counter (if you have any oil that came out knead it into the chocolate). After kneading for a few minutes I find I have a firm smooth ball of modelling chocolate. I either use straight away, or I portion up and vacuum seal it to use another day.
I also make milk chocolate and dark chocolate versions of modelling chocolate but use slightly more corn syrup. For example for the dark chocolate (again Callebaut, 70%) I use one and a half cups of corn syrup per kilo. I'm guessing that depending on the brand/type of chocolate, you may need to adjust your quantities of corn syrup. As a rule of thumb it seems to be the more cocoa solids (so the less cocoa butter) the more syrup needed.
For the record, I colour my white modelling chocolate with gel paste colours all the time and it works fine. I don't need to use special chocolate colours. I'm guessing this is because you can't make modelling chocolate seize (it already has in the production).
Sorry for the essay, but I have found this works well for me after a couple of years of tearing my hair out trying to make it!