Cake Decorating

Modelling chocolate help!?

Ive just made a batch of modelling choc, left it overnight and when ive chopped a piece off to work with today its very crumbly and wont stick together. I just about got it to stick together when I kneaded it, but it wont roll out without breaking up, any suggestions? Thanks xx

sugar and art - perfect combination! sugarmagic22@gmail.com

8 Replies

Yes Christine
You could try re-melting, pop into freezer for a few min to get cold. Then knead. If that doesn’t work, re- melt, and add a 1-2 tsp (15 ml -30 ml) of corn syrup. Start with 15 ml and add more if needed. Mix in well, stick modelling chocolate in the freezer for a few min to get hard. Take out and knead. Then you will know if you need to add another ml or so of corn syrup. Hope this helps….. :o)

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎

Thanks June, I’ll try that :-)

sugar and art - perfect combination! sugarmagic22@gmail.com

: o) :o)

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎

Christine, this is the best info out there re modeling chocolate – love this blog…
http://www.cakepaperparty.com/2014/03/make-modeling-chocolate-make/

Thanks Donna xx

sugar and art - perfect combination! sugarmagic22@gmail.com

Thanks june and donna! I added a bit more syrup, let it stand, and it was fine. Thanks for all your help xx

sugar and art - perfect combination! sugarmagic22@gmail.com

Good ole corn syrup….that and shortening are real helpers…. Glad it worked out Christine….

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎

Thanks for the info as I did not know that either. I thought that I had to throw it out. This is a awesome site.