Anyone have a Ghirardelli melting wafers modeling chocolate recipe?
Has anyone had any success in making modeling chocolate with the ghirardelli melting wafers? I buy the big bag (they have white and dark) at Sam’s Club meant for dipping/coating things. They remind me of the Wilton candy melts but taste SO much better and are way easier for dipping. The white can be colored just as the candy melts. I tried making modeling chocolate with the dark wafers and it turned out way crumbly and I can’t get it to roll out. I think I didn’t use enough corn syrup. Anyone have a wafer to corn syrup ratio using this specific brand that works well? Please Help!
3 Replies
I did buy these to dip strawberries in and…….the choc. Is delicious as you mentioned! I too have wondered about making modeling choc. with it and also ganache. Let’s hope someone can offer any assistance.
Just re melt and add more corn syrup. I haven’t used this, but many types of chocolate. Chocolate chips, all sorts of chocolate bars. Depending on the amount of cocoa butter in the chocolate, you add more or less syrup. I’m sure once you’ve added extra syrup and et it set, knead well. Should be fine. :o)
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
I’ll give it a try. Ive never had much luck remelting….but it can’t hurt at this point :)
