You can still use the clay you made. Blot the oil away and let the clay come
to room temperature. Once it comes to room temp and you start kneading, you
will probably work out more oil. Just keep blotting it away with a paper
towel. The clay will retain enough oil to be pliable enough to work with.

-d


"Michael" > wrote in message
oups.com...
>I would like to shape some roses from modelling chocolate.
> The recipe I have says to melt 10 oz. semisweet chocolate
> with 4 oz. corn syrup. I assumed the chocolate ounce was
> by weight and the corn syrup by liquid ounce.
>
> I wanted red roses so I used white chocolate instead, so
> I could add a little red paste, but it came out really
> greasy. I assume that the higher oil content in the white chocolate
> made it inadequate as a substitute in the recipe
> I used. I tried with about half the recommended corn
> syrup and it was still really oily. I rolled some of it
> out and I am waiting to see if it will firm up a bit, but
> I'm not holding my breath.
>
> Can anyone suggest a recipe for modelling chocolate using
> white chocolate? I am not experienced with the effects of
> combining corn syrup and chocolate. I am tempted to mix a
> bit of shortening with the white chocolate instead of the
> corn syrup. I've done that before for coating truffles,
> and I'm familiar with its softening characteristics. Any
> thoughts on that for modelling chocolate?
>
> Thank you, Michael
>