Making Modeling Chocolate is super simple but if you don’t follow the instructions as written you can have trouble. In this tutorial you will learn how to fix dry modeling chocolate.
HOW TO FIX DRY AND CRUMBLING MODELING CHOCOLATE (CHOCOLATE CLAY):
As I mentioned, all chocolates have different amounts of fat in them. That is why the modeling chocolate recipe is just a guide. If you find that your modeling chocolate is dry and crumbling, follow the instructions below to fix it.
- Allow the modeling chocolate to rest for 15 minutes.
- Add more corn syrup about a tablespoonful at a time.
- Knead it until smooth and pliable.
- Continue to add more corn syrup if needed.
This process will be very sticky so wash your hands as needed or wear food handling gloves.
HOW TO FIX STICKY OR SOFT MODELING CHOCOLATE:
You may find that you have added too much corn syrup or too much coloring and that your candy clay is just too sticky or soft. If it is sticky, wash your sticky hands then continue to knead until all of the corn syrup is incorporated. Roll it in a ball then flatten it out in a disc. Then wrap it in plastic wrap and allow it to sit for at least an hour so that it can dry out a bit before using.
If, even after sitting for an hour, your candy clay is still too soft, you can knead in some melted chocolate. I’ve had success doing this, but will caution you that you can end up with hard clumps of chocolate throughout if you don’t get the chocolate mixed in well. You can also end up with greasy modeling chocolate if the chocolate you add is too hot. If that happens just follow the instructions above to fix the greasy modeling chocolate.
HOW TO SOFTEN HARD MODELING CHOCOLATE:
Your modeling chocolate will harden as it ages. Always keep it formed into a flat disc and keep it wrapped tightly in plastic wrap in a zip top bag or airtight container.
Even if you do this, you will find that your chocolate clay is fairly hard when you go to use it after it has been stored for a few days. You can break off a piece and hold it in your hands for a few moments in order to warm it enough to begin kneading. Knead it until it becomes workable.
If you just can’t get the it soft enough to work with, place a hunk in the microwave and heat on defrost for 3-5 seconds. Remove and knead it carefully. If you overheat it, there will be hot spots throughout which can burn you while kneading. If you get the modeling chocolate too hot, the oils will seep out as you knead it. You’ll need to follow the instructions for fixing the greasy modeling chocolate if that happens.
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