Chocolate Too Oily

Modeling Chocolate Crystals

by Christina

Hello, my name is Christina and I had a question about modeling chocolate. I melted it until smooth and added the corn syrup. After I left it in the refrigerator I started molding it with my hands. As I was kneading it I could feel these small salt like rocks. What did I do wrong and can I fix it? Please help!

PS I LOVE YOUR WEBSITE! Very inspirational.

Hi Christina, Thanks for the nice compliment. I love my site and I love helping other cake decorators. When you melted the chocolate did you do it in a double boiler or over a pan with steam? The reason I ask is that if you melt it over too high heat it will seize up and get a weird granular texture to it. Or It sounds like the corn syrup may have crystallized. You may have to start over. Try the recipe in the video at the bottom of this page ok? And let me know how it goes. And if anyone out there has a suggestion feel free to join in.

"lumps" in your chocolate
by: Anonymous

That may be wax you're feeling. That's right, wax.
Just keep kneading it until all that wax heats up with your hands and is incorporated back into the chocolate. Wax is foodsafe and is used to give chocolate 'shine'.

Modeling Chocolate

by Rosa

A modeling chocolate question:

Hello...I am trying to make modeling chocolate. I got this recipe from the internet : 1 kg chocolate 300ml Glucose 25 ml water.

I used that recipe and I have let the modeling chocolate sit overnight, hoping that it would be ready to shape. But I end up with a very soft and sticky mixture.

Could you please be kind enough to help me with this?

Thank you in advance!


Rosa

Answer: Rosa, Try this recipe. It works beautifully. I recently made chocolate leaves for a wine themed cake. I use Ghiradelli chocolate which tastes amazing and may make a difference.

10 ounces of semi sweet chocolate
4 ounces of light corn syrup or (Liquid Glucose)




I hope this helps. Let me know how it goes ok?

Comments

Oct 23, 2011
Color modeling chocolate
by: Anonymous

Hello, I´m new at modeling chocolate, does the colored chocolate work the same as the dark chocolate? I saw a beautiful photo of a stripe chocolate modeling for wrapping a cake. How do you do the stripes?
thanks

Oct 26, 2011
Striped Modeling Chocolate
by: Lorelie

Hi Yes the white chocolate works the same as the dark. As far as striping the chocolate for a cake, I have not tried that but do know that there are some YouTube videos about it. Here is a link to one from Baking Arts.

Baking Arts Video

He has a teaser about it though and sells the full DVD at his website.

Modeling chocolate not setting!

by Kat
(Australia)

I made modeling chocolate for the first time using candy melts and glucose. The modeling chocolate was quite oily to start but it soon came together (I think I added too much glucose). I let it rest for 24hrs at room temperature. It appeared both smooth but quite sticky the more I handled it. The problem is that any thing I make with it doesn't seem to set or go even slightly hard at room temp. How can I fix this or what should I have done at the start to avoid this problem? Thanks

Hi Kat, Sounds like your measurements are off. Have you tried my recipe. It calls for 10 ounces of chocolate to 4 ounces of corn syrup or glucose. Here is the link to the video at the bottom of that page. Modeling Chocolate Recipe I don't use candy melts, I use a high quality dark chocolate. Hope that helps.

You could try adding cocoa to the batch that you made and see if that brings it together. Please comment back about what you do and how it worked ok?

Substitute for corn syrup in modeling chocolate?

The question of a substitute for corn syrup in modeling chocolate has come up several times. I have many visitors from the UK and apparently corn syrup is not easy to obtain there.

Here are all of the questions and comments on that subject.

Hi
I have been on the search for corn syrup in Australia and cant find it. Would glucose syrup be a good substitute?
Thanks Santana

Hi
I live in the UK and just watched your video but I don't know what corn syrup is and the ratio of chocolate to the corn syrup.
Lynda

Hi
I am new to using modeling chocolate. I was wondering, do I have to use corn syrup or will any syrup work for making modeling chocolate? I have a delicious sour cherry syrup which would work really well with chocolate for the flavour.

HERE ARE THE 2 INGREDIENTS IN THE RECIPE: 10 ounces of semisweet chocolate to 4 ounces of corn syrup or Liquid Glucose.

MY RESPONSE: Hi Yes Liquid Glucose or Glucose Syrup is a great substitute. I have been asked this question several times and with the help of a couple of my readers (below)and a little research, I have found that glucose is used in Europe in place of the corn syrup that we use here in the U.S.

Thanks for visiting and asking great questions. I learned from this one. Good luck and happy baking to you!

A Helpful Comment by Andrea M

IF the syrup has too much water in it, it will seize the chocolate instead of making it pliable. That's why I'll only use Karo syrup when I make mine--store brands have water in them. You could experiment with a small batch, but again if your syrup is mostly water, I'd stay clear.
:0)
Thanks Andrea Your input is greatly appreciated :-)
~Lorelie~

A Helpful Comment by madeitwithlove

I've just read the comments made by Lynda from the Uk about corn syrup as an ingredient for making modeling chocolate. In Uk corn syrup is liquid glucose which is easily obtainable in all mainstream supermarkets in the baking section. Alternatively it can be purchased on the internet from Uk based sites. Hope this info helps.

Thank you so much- :-)from Lorelie

Maple syrup

by Kelly
(Estonia)

Can I use maple syrup to make modeling chocolate , please answer soon :D

Hi Kelly, If there is too much water in the syrup it will not work. I would probably not go that route, Try the Karo corn syrup. Or give it a shot and see what happens. Let me know ok? Also next time you ask a question please ad your email so I can reach you quicker, if need be.
Lorelie

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