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#1
03-06-2008, 03:10 PM
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 white chocolate clay / modeling chocolate What should I do to make my modelling chocloate, particularly the white, a bit softer or more plyable at room temperature. I am using it as a "fondant" look on a cake, but once it sets up, it is harder than I would like. The recipe I am using, is: 1 1/3 cups of corn syrup 2 1/2 lbs of white chocolate Melt chocolate, add warm syrup and stir til thick. Let set overnight, and knead to soften.      |
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#2
03-07-2008, 03:54 PM
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| I just tried to do the same thing last night and I must say it did not work well at all. The modelling chocolate tore in several places as I layed it and tried to smooth it over my round cake. I look forward to a solution because I was hoping to use the same technique for a wedding cake |
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#3
03-10-2008, 06:42 PM
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| Best suggestion would probably be trial and error, kneading in more corn syrup a tablespoon at a time.
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