I'm just starting to work w/ chocolate, trying to make modeling chocolate(white chocolate). The first batches I made using a recipe for regular modeling chocolate turned out nice and smooth, but were too soft at room temp. for what I'm tring to do. I looked online, saw that I needed to decrease the amount of corn syrup, so I tried that. First batch sort of seized up on me, I discarded and tried again, now there's copious amount of fat just oozing out. Help, please! Thank you!
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12/16/07 at 5:20am