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 greasy modeling chocolate.
TROUBLE SHOOTING TIPS – HOW TO FIX GREASY (OILY) MODELING CHOCOLATE
If you follow the instructions for making modeling chocolate exactly, you should end up with a soft pliable candy that is easy to work work and will harden as it dries to hold your edible decorations in their intended shape. However, if you don’t allow your chocolate to cool to 90-91 degrees Fahrenheit, you will most likely end up with a greasy mess.
If you do find that your chocolate clay is greasy, all is not lost. Don’t just wipe up all the oil and get rid of it. You want to get that oil back into the chocolate or your chocolate clay will end up being brittle as it dries. You will need to continue to knead the chocolate until all of the oil is absorbed back into the chocolate. This can take a while, but don’t give up. Eventually it will become smooth and glossy.
Reasons you may end up with oily modeling chocolate:
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If your chocolate is too hot when you add the corn syrup, the fat in the chocolate will separate from the chocolate solids. Allow your melted chocolate to cool to around 91 degrees Fahrenheit before adding the corn syrup.
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You are working in a very warm room or have warm hands. As you knead the mixture, the warmth will begin to bring out the oils in the chocolate.
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You stirred the candy clay too vigorously and the agitation warmed the chocolate.
You may need to try one of the techniques listed below to fix your greasy modeling chocolate.
HOW TO FIX GREASY MODELING CHOCOLATE (CANDY CLAY):
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Allow the greasy chocolate clay to cool down for 10-20 minutes. Set it on a piece of plastic wrap in a plastic bowl and allow it to cool. Then knead it until smooth.
Note: If you allow it to just sit directly on your work surface, you may end up with hardened pieces of chocolate that will not blend in to the mixture.
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Knead it on a cool surface to cool it down quickly and to bring all the oil back into the chocolate. Use a granite counter top, a marble slab, or a metal cookie sheet.
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Use a plastic bench scraper to knead the candy clay to keep it from getting too warm.
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If you have to use your hands and they are warm, dip them in ice water to cool them down then continue to knead.
If the oils continue to seep out of the modeling chocolate, you must allow it to rest and cool down. It will eventually reabsorb the oil and come together. You must incorporate the fat back into the chocolate while it is still liquid. Once it hardens it will form tiny beads which can not be worked back into the chocolate. If this happens, you need to reheat it until the beads of fat melt, then start this process all over again.
If you don’t incorporate all the oil back into the chocolate clay it may become dry and brittle. Follow the instructions on the How to Fix Dry Modeling Chocolate page to fix it.
How to Fix Dry Modeling Chocolate
How to Fix Hard, Sticky, or Soft Modeling Chocolate
How to Use Colored Candy Melts to Make Candy Clay
How to Store and Work With Modeling Chocolate
If you’d like to have the ultimate guide to working with Candy Clay be sure to get your printed or e-book copy of Candy Clay Creations. This 102 page book is filled with tips and tricks for making and working with candy clay along with 17 step-by-step tutorials for decorating cupcakes, cookies, and more using candy clay. It’s a fantastic resource for anyone who wants to make festively decorated treats.
