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So you think you've ruined your modeling chocolate.
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- Опубліковано 5 лип 2013
- How to make the perfect modeling chocolate, how to overwork and ruin it, and then recover from your modeling chocolate disaster!
This method works regardless of the type of white chocolate. Works for couverture, candy melts, chips etc!
Glucose can be substituted for light corn syrup.
I completely destroyed a 3lb batch, first time ever making this at all. So I need to tell you THANK YOU!!! I fixed it using the pulling method. I did it a little different, put on gloves and pulled it with my hands in two batches. And now it's saved. It's perfect! I made a rose out of it, iced a cake pop into a rose with it. No dramas. So thanks again 😘
You are my hero of the day :-) First time I made a modeling chocolate. And guess what? I ruined it! And then I found your film, I followed your instructions and now I have a beautiful modeling chocolate! I can't wait till tomorrow, the cake has to be ready today (Mothers' Day in Poland) but the chocolate looks like ready to work with. Thank you very very much!
So happy to have found your tutorial! I've got a batch sitting on my counter that I thought I'd have to toss (I hate wasting resources).... I'm so happy to know it can be salvaged! Great video! Perfect delivery!
You know that’s actually a good way to make your chocolate less greasy and less fat!
This information was so helpful. I didn't know there was a recover technique. Thank you
thank god i found this tutorial...it really works! my chocolate modeling has been saved.thank you very much for posting.keep it up!
Hi Jamie! Thank you very much for sharing the wonderful tip! It really works!
Amazing thank you!
I've made modelling chocolate a few times now and the last time I over mixed! I threw the whole lot away! I blotted it a bit on a paper towel, but wish I'd known this! X
9 years or so later and I’m here to say God bless you! Thank you for operating in your gift because now here I am operating and navigating through mines and you helped me! God blesss !!!!
Thank you so much! I really thought that I have to bin that chocolate bowl! But now It is perfect!
I over manipulated my first batch of modeling chocolate and followed your instructions. Managed to save one and made the second batch and stopped in time. Thanks for sharing this. Hi from Nova Scotia Canada.
Thanks!!! brilliant, worked amazingly well!!!
You are absolutely awesome! Thank you for making impossible things, possible!! Thank yoy!
I'm so glad i found ur video..This exactly what happens to my modelling chocolate..Thank you so much for this video
you just gave me hope on how to salvage my modeling chocolate disaster. :)
Thank you!! It was our first time making this and it got crumbly. We followed your instructions to reheat in 20 second intervals and.got a ton of oil out. My husband put on gloves worked it with his hands and it got very supple. Thank you again!
let me please THANK-You! U saved my hide today when my modeling chocolate seperated after I started to kneed it after an hour after letting it sit when I mixed. I did your method and it "Worked". I actually liked it better after getting the oils out. awesome video,and thx for taking the time to help us. God Bless:)
You saved my butt last night at midnight...I only had very good couverture to work with
and a last minute change in an order date. Of course the chocolate separated , nasty ..
I used your technique and it worked perfectly. I originally I was using pastillage and
there was no drying time. I needed a stronger modeling chocolate because I was making the sides of a high heel. It wasn't difficult to work with at all Thank you .......I may make it this way all the time..
I used this the first time I made modelling chocolate and it turned out perfect for what I needed. Then next time it came out softer (i think because i didn't end up removing the excess oils from having to fix it, but it did work for what I needed). this go round, I think my syrup was too cool - i was trying to make sure it wasn't too hot- because it hardened/stiffened almost immediately. I'm waiting for an hour or so to see what of your fixes I will need to use. I can make some buttercream in the meantime. Thank you for helping all of us amateurs. So many other bakers say messed up modelling chocolate is not recoverable. You make me feel like I can actually do this!
It's amazing - thanks for the helpful tip!!!
THANK YOU SO MUCH for this video!!!!
Thank you so much for this video! Tried making one and end up verrryy oily. I tried your tips & it worked🥰💐
I was making modelling chocolate and before the corn syrup was even mixed in completely, it started to seize and spill oil. I remembered this video and said..lets just get it ruined to be sure so I can fix it. I did exactly that and it was extremely easy to do. It is now setting. Thank you!! Very very helpful.
Thank you! You rock!! I have limited funds (& time without my 6mo baby). I wanted to create something like I used to for every get together (pre-baby). I was worried I would mess up my one & only batch. Now I am excited to make some with no worries!
Excellent! Thank you so much!!!
Coolllll thank you so much, for sharing is so good to know this!! 👍👍👍👍🙌
In some ways it almost seems preferable to force the oils out. Should make the final product able to be more detailed and hard one would think.
I agree! I was thinking when I try making this I should maybe just get some of the oils out.
Yeah, if you want it to be too dry and to crack, that's a good idea.
Well obviously it depends on what you're doing and how much oil you push out. Presumably there is a happy medium.
Thank you soooo much!
Awesome tutorial.
awesomeness, saved my life, new subscriber
thank you very much!
I love you, thanks.
Thank you so much 🤗🤗🤗
oh my god... thank you!!! 😭
i will try this right now! ive made an incredible mess of my first time trying to make modeling chocolate, first too much glucose than overmixed and oh boy is it currently not pretty... thanks! hopefully this will help!
Good luck! If you've put too much glucose in, you can always recalc your ratio of chocolate to glucose and incorporate it during the heating/mixing process.
Wish I'd seen this video a week ago😣! Thx for sharing
Thank you for sharing
Great video!
Thanks Girl!😉
Thankx fr ur effort u put to show up r mistakes
This is amazing! Does it work the same as original recipe? Does it dry quicker/stronger doing it this way? Thank you for sharing :)
I have thrown mine but I will try again tonight thank you
thank you ☺
I was so excited to be making my own modelling chocolate that I rushed into it and, you've guessed, I overworked it and ended up with a horrid crumbly oily mess! Thankfully I found your item and proceeded to correct my mistake but, despite a lot of oil coming out my mix did not ever get to the soft consistency that yours had in the video. I tried squeezing out as much oil as I could despite the mixture being very hot. It is quite smooth now but not very pliable. Do you think it will be ok or should I be doing more work on it?
Thanks
great video,thank you.What type of chocolate need to use?can I use white Belgium chocolate for it? could you tell me please recipe in grammars?thank you.
thank you
This is just what happened to me a few days ago and i threw up all my chocolate! =(
Why I didnt see this video before! LOL
But now I will know what not to do, thanks! It is a great video!
like u puked it?? I think u mean u threw it away lol
Thanks Jaime! Another takeaway from this video is that your "perfect" consistency of your first sample looks runnier than the "soft-serve ice cream" consistency I've seen others recommend. That might explain some problems I've had? Maybe it's because I'm using the melts instead of the cocoa butter white chips?
Seth Weber Hi Seth, I've used white chips, bakers squares, couverture, A'peels, Merkens, Wiltons etc all with this method. I've never seen a recommendation regarding a soft-serve consistency, but I suspect it's just how hot the chocolate is (i.e. some people use their chocolate right away, or let it cool a little first or temper their chocolate first)
thank you your way works pretty much with me Thank you for sharing😚😚😚😚😚
mine became really grainy as soon as I added the corn syrup
.how do I fix that
nope it was warm for 30sec. but I have realized that my micro was on full power. maybe I overheated my choc. will try this method today
thank you so much!! this video saved my raspberry chocolate 😅😂😁
+wicked little cake this video just saved me. Thank you. Kx
WHat if I didn't strain the oil and it has now solidified overnight but it''s oily and sticky and too soft ? Putting it in the firdge doesn't work as once I start kneading it, it gets warm and sticky again. What do I do ?
I think I used too much corn syrup. The recipe I used was 3/4 cup corn syrup with 1lb melting candy, but I only had 12 oz melting candy so I cut the corn syrup to a little over 1/2 cup, but it is so sticky! Even after sitting out at room temp for half an hour! Help!
1lb white chocolate how many grams and thank you very much
Actually there are 2 ways.
Some people prefer oil strained and squeezed out to make modelling chocolate. I prefer this way too. Because I don't want my modeling chocolate too soft. Some people never squeez oil out of it and use it straigt after they mix it with corn syrup
What to do if your modeling chocolate is too sticky?
what would be the temperature of room for chocolate hot or cold?plz tell I think I ruined it .
Hi can i use glucose syrup instead of corn syrup. I don’t have corn syrup on hand😥
Can I use Hershey Chipits pure white chocolate?
Hi, I know this is an old post but I've got a question please. ...how do I fix crumbling MC. ....I've done let it harden and at this point it's been setting for 4 to 8 hrs & when I try to work with it it crumbles to pieces. ..any suggestions please
after the first knead the chocolate is grainy, not a smooth texture, can it be fixed ?
Isn't that oil you drained suppose to be cocoa butter, which makes white chocolate a "chocolate"?...
朽木優 haha yes it is
Hi there- I made my first batch last night and it started getting hard, as it was cooling, but now (the next day) just picking it up off the table it bends, its not HARD. What can I do with this, to fix it and make it hard? I used wilton candy melts and light corn syrup for the mixture oh and a little warm water mixed with the syrup (from a different video) is the water maybe why it is not hard enough? uggg I have 4 different colors sitting there, HOPING you can help me on this lol LOVE the video and TY!!
Hi Teresa, It could be a number of factors. Could be your ratio of candy melts to corn syrup. Could be that the water content in your corn syrup is already high and you didn't need to add water (I don't usually add water, but may if I was working with thicker glucose etc). Also, wilton candy melts have a higher fat to solids ratio which means that it is much more susceptible to ambient temperature and body heat. Also, when you made the colours, did you use gel paste or powders? If gel paste, you're adding even more liquid to it, so that would also affect the final product. Hope that helps!
hi.. i made modelling chocolate before i saw your video..just yesterday and i think i ruined it,its may i got too excited to..it turns out like a rock...and what should be to correct ratio of the recipe?pls i need your help...
Thank you so much, but i have a problem I ruined mine and when I went to knead it, it just crumbled so I kneaded for about hour last night as it was just crumbling on me I got it together as much as I could. Will I still be able to re melt it today if it doesn't come together. Thanks for reading.
Hi Shirley, if you outline all the steps you took from beginning to the kneading, I can try to help you trouble shoot. It may also depend on the kind of chocolate that you used and the ratio of corn syrup/glucose in your original recipe. It also matters that the chocolate isn't burnt - that we can't save. But if you went through all the steps in the video, the end product shouldn't be crumbly. Occasionally, if it's too hard, I put it in the microwave for 10 seconds to soften it up before kneading.
Thanks it was fine when I wrapped it I left it over night, and when I came to knead it, it was just crumbling took forever to get it plyable. But I did manage doing it properly the next time I done it yeayyy :D thanks for your help.
Is it weather friendly
I cant strain the canna oil out!!
the oils coming out of there, is butter, it's cacao butter.
Thank you for sharing. Mine seemed okay at first but next day when come to use it was so oily. Can I use this method to restart.
Yes you can! Just melt it down in the microwave in short increments so it doesn't burn and follow the steps in the video
Hi I tried it for the first time but my chocolate is crumbling why pls reply
One of my batches seemed to come out dry. I have the impression that I just didn't put enough corn syrup. It's crumbly but not oily. I used Wilton candy melts. Do you have a suggestion on how to soften it? Should I reheat in the microwave and add more corn syrup? Thanks in advance.
+Ty Yonkovich You can reheat it the same way and add a bit more corn syrup if you know you haven't put in enough. I've also kneaded in a little extra glucose when necessary - it's messy, but doable.
Thank you so much! I will do that.
que rico pollo tapado seve muy muy delicioso
Just realized my ratios was wrong I had 1pd of chocolate to 1/4th cup of corn syrup. ...how would I fix that problem. ...please HELP, thank you for ANY SUGGESTIONS
you can try remelting it slowly and applying the method in the video. It works with some types of chocolate, but not with wilton candy melts
hi Jamie, i don't have corn syrup in my country, is there a substitution avaliable?
Hi Bonnie, you can also use glucose. In the UK, I believe they use Karo. I don't know what local brands you have though...
My modeling chocolate is too soft to hold shape for characters or sculpture , what adjustments do I need to make?
less syrup to chocolate ratio. do a little batch first maybe a 1/4 of the recipe and do less syrup than you used that time (or more choc).
Hi! I made modelling chocolate first time , when I removed the choclate from the fridge after o hours and I saw it was too much hard then I leave it one hour on room temprecher and stated moving ..i couldn't find best result it was crumbling..i think my choclate ruined...where did I mistake ? please tell me..thnks
Hey , I know it's too late to ask but, do you remember how did you fix your chocolate? Mine is just all crumbs...dont know how to fix.
I’ m getting so frustrated with modeling chocolate 😂 we do not use it that much in france, actuellally i discovered it on american channels soni tried and.. ruines it :) went to the trash.. and then i discovered your video so i guess i’ll have to try again 👍🏻
You're a fking godess. Thank you so much!
Hi, I am Roslyn from India. I ruined ma modeling chocolate, burnt ma hand when I tried to knead it.. I am goin to go back and try gettin it back to shape. Hope it works.
Roslyn W
Zm
can i use normal corn syrup?i dont have light corn syrup
You can use glucose as well.
Thankyou :)
Hi i tried making modelling choco .but it became dry and like powder. can you please help me. can i use the same for anything
+Aggie Alex Hi - is it possible you burned your chocolate when melting it the first time? if that is the situation, unfortunately, you can't recover it.
+Wicked Little Cake Company .
no i didn't burn it. but its crumbly. can i use little more light corn sytup into it and Micro
so funny i made that on accident, i was going for ganache, then end up with a chocolate dough LOL
Hi! I am in need of help! My Modeling Chocolate is great and all, but Now when I kneaded it, It has lumps and bumps. How do I get rid of those?? Thanks!
Hi there, the lumps and bumps occur when there are spots of cocoa butter solidified into your modeling chocolate. Happens for a variety of reasons. 1) You overworked your chocolate so that the oils started separating and didn't follow through with the rest of this method (i.e. pulling the chocolate until its like taffy), 2) There's residual oils on your tools 3) sometimes it just happens. You can remelt your modeling chocolate, push out all the oils and go through this process again. For a new batch, you can avoid this by kneading your chocolate within a couple of hours to break up the bits. Hope this helps!
Yes! Thank you so much! It works perfectly!!! :)
Its not oil its butter
Cups. Ugh. Especially measuring in a very inaccurate container which you barley scraped. You need ACCURACY TO BE A BAKER
IS THE MODELLING CHOCOLATE EATABLE
yes! delicious!
Hi I
Disgusting???? TFS!
gay
Yes she sounds very happy
mine became really grainy as soon as I added the corn syrup
.how do I fix that
+zakia rida ansari you can reheat it the same way. was your chocolate fully melted? was your corn syrup cold?