Why Does my Modelling Chocolate Make a Water residue and why doesn't it stay firm while working with it.

by Esmarelda Ayres
(Roodepoort Gauteng South Africa)

I tried making the modelling chocolate. Nowhere around here could I find light corn syrup. The lady at my local baking supply shop told me that you must mix some water and glucose and that will make light corn syrup.

I have done that but now my modelling chocolate leaves behind a water residue. When I refrigerate it it becomes very hard impossible to work with. If I do not refrigerate it and leave it to stand a little while it becomes firm like clay but when I start working with it, it goes very soft and does not keep the shape I made.

Please help! What am I doing wrong???

From the editor:

Hi Esmarelda,

In Australia, glucose is sold as glucose syrup. If that is how you can buy it in SA, just use the glucose syrup without adding water. Water and chocolate do not like to mix, as you have discovered. The oil in the chocolate and the water are separating, which is probably having an effect on the texture and consistency of the final product.

I usually put a small amount of the modeling chocolate in the microwave for about 5 seconds at a time, to soften it up just enough to work with when it's straight out of the fridge.

Good luck.

Regards,

Michelle (editor)




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