How to correct Broken & Oily Modeling Chocolate
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- Опубліковано 18 жов 2024
- Wow! I made about 6 mistakes while rushing through my modeling chocolate this week which resulted in oily and grainy chocolate. But...it was all fixable. Here's how I did it!
Modeling Chocolate: artisincakes.c...
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I overworked my first batch I ever made today.....had to drain it, reheat it, and walk it like toffee....saved it too. OMG. So frustrating. I have learned you have to be patient and gentle working with chocolate....learned it all today! LOL. XO
It's so easy to over do it. I have zero patience. And I should know better, lol! It takes 10 times longer to fix it. I'm so glad you were able to save it!! xo
Thank you for that, I made yesterday my first chocolate modeling paste, from white chocolate (40 oz) and corn sirup (8oz), it looked good and left it few hours to cooling down. When I started to work with that, it was very crumble and very hard and absolutely not smooth at all. Do you think I can fix it?
Hmmm...every coating chocolate is a little different. May I ask which brand of chocolate you used? It almost sounds like it needs a little more fat content, or a little more corn syrup. :)
Hii , I made today my frist chocolate modelling paste , from milke chocolate but after cooling down it release oil
@@ArtIsInCakes can you tell the actual ratio of corn syrup to white compound chocolate for a hot and humid climate? I guess m having the same problem of the chocolate being crumbly after cooling although I was able to add colours to the mold but not able to role it into a sheet consistancy.... What can I do to save my chocolate?
Normal! You can work that oil right back into the modeling chocolate. If you feel like it's too oily to work with, sponge it off the surface with a paper towel. :)
I completely understand "hot and humid". Here's my recipe: artisincakes.com/blogs/news/truffles-strawberries-and-roses-but-all-100-edible