Chocolate Too Oily

What can be done if the modeling chocolate is too oily, and can water based food coloring be used to paint finished product?


Are you speaking about white chocolate? If you over beat it the corn syrup will start to separate and appear oily. If this happens just continue on and wrap the chocolate in plastic wrap. Now chill in a cool room for about an hour.

After firming up it will need to be rolled and folded a few times to develop the plasticity.

As far as painting it. I have not done this technique as of yet but I think you can. I think if you are careful and don't get it too wet you will be fine. Try it on a sample piece first though. I will be testing this out myself too.
I posted the full instructions and recipe on the main page. Thank you so much for visiting and asking a great question.


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Coloring white chocolate
by: Sue

I read on one site to use powdered color which you can find on eBay and other places however, I went ahead and used what I had which was the gel coloring and it worked excellently. Hope this helps.

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Feb 16, 2013
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Painting Modeling Chocolate
by: Lois Raley

To paint modeling chocolate, use a powdered food color and mix in clear vanilla (or alcohol base clear liquid) and stir until consistent for painting with a brush. Then paint and it will dry in no more than a couple of hours.

Nov 14, 2014
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Painting modeling chocolate
by: Cynthia Designs Cakes

To hand paint modeling chocolte use the gel based colors for chocolate or powders and mix it in with cocoa butter or crisco. If you use the water based colors or alcohol based colors normally used for fondant the color will bead up on the surface of the modeling chocolate.
To be able to airbrush you would have to mix fondant with your modeling chocolate and then use the regular airbrush colors ...not the crisco/cocoa butter mixes. Alcohol mixed in the colors is better than lemon or water since it will evaporate quicker and have less time to bead or stream.

Hope this helps!
www.CynthiaDesignsCakes.com
Facebook Cynthia Designs Cakes

Nov 29, 2014
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Thanks Cynthia :-)
by: Lorelie

Thanks so much for your very comprehensive answer on painting modeling chocolate Cynthia :-)

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chocolate modeling turns grainy and oily.

by Mimi hnamte
(Mumbai, India)

Hi I've tried to make modeling chocolate out of the compound chocolate.. I've used a recipe from the internet and when I mixed the corn syrup into my melted compound it becomes hard and grainy.

There is no plasticity and I don't know what to do next. Is the mixtures still usable for something else to contribute to the cake as I am really running out of ingredients. please help.

The recipe I used is 425gms of dark compound and 90ml of corn syrup. What is wrong in this recipe, is the corn syrup too little?? Please teach me how I can make it right and make use of the chocolate I just spoiled. Thank you:)

Hi Mimi,

Compound like white chocolate is not true chocolate so it behaves differently. It is is made of cocoa, vegetable fat, and sweeteners.

It sounds like yours may have seized up due to small droplets of moisture or too high a temperature.

The paragraph below is from a great website that I found at chocoley.com

"If chocolate seizes (thickens because of contact with moisture) you may be able to “save” it by stirring in vegetable shortening or vegetable oil one teaspoon at a time. If this doesn’t work it can be used for cooking or candy fillings."

I have never used the compound, bt I have used white chocolate and had a seizure before. I used the method described in the last paragraph to fix the problem. So try that first.

Here is a Video (at the bottom of that page), with a recipe for you to try. My recipe calls for 10 ounces of chocolate and four ounces of corn syrup.

I don't know if you can salvage what you have or not. I would start with fresh chocolate and try again. Use a high quality semi sweet or bittersweet this time.

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Chocolate modeling turns grainy and oily reply.
by: Mimi Hnamte
Hi
Thank you so much for your help. i will definitely try again. i am also happy that i dont have to throw away the grainy chocolate :). I love what you do and i wanna thank you again.

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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'.

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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?

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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.

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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?


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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





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Oct 23, 2011
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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
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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.

Oct 27, 2012
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Refrigerating
by: Anonymous

Hello,

After I make my modelling chocolate, I refrigerate it for 2 hours before use. When I take it out of the refrigerator, it is hard as a rock. Is this correct? How to I get it pliable again? And why is the refrigerating step so important?

Kind Regards

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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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Oct 27, 2012
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Grainy chocolate
by: Anonymous

Hi,

I have made modelling chocolate the first time and it came out perfectly! I made a whole teletubby out of it for a themed birthday cake. I am trying to make it again however and it becomes grainy when I add the syrup. I can still however stick it together to make a ball, but there is no possibility of rolling it out or modelling with it. I am just making small batches at the the moment, 100g white chocolate to 3/4 to 1 tbsp golden syrup. After reading the other questions and answers I did recognise that my heat from the double boiler was very high, I had my stove on the highest setting to melt the chocolate quicker. Could this be my main problem? Also, how do I know I am purchasing couverture chocolate? When I ask for it in the baking shop, I get looked at funny.

Please help!

Madelein

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