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

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
>

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
>

On 1 Jan 2005 10:01:15 -0800, "Michael" >
wrote:

>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.

>Can anyone suggest a recipe for modelling chocolate using
>white chocolate?
>
>Thank you, Michael

A quick look in my chocolate books call for 10oz white chocolate and a
scant 1/3 cup light corn syrup. Let sit for several hours.

I looks like you might have put a little too much corn syrup.

Pan Ohco



The Earth is degenerating these days. Bribery and corruption abound.
Children no longer mind their parents, every man wants to write a
Book, and it is evident that the end of the world is fast approaching.
--Assyrian stone tablet, c. 2800 B.C.

On 1 Jan 2005 10:01:15 -0800, "Michael" >
wrote:

>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.

>Can anyone suggest a recipe for modelling chocolate using
>white chocolate?
>
>Thank you, Michael

A quick look in my chocolate books call for 10oz white chocolate and a
scant 1/3 cup light corn syrup. Let sit for several hours.

I looks like you might have put a little too much corn syrup.

Pan Ohco



The Earth is degenerating these days. Bribery and corruption abound.
Children no longer mind their parents, every man wants to write a
Book, and it is evident that the end of the world is fast approaching.
--Assyrian stone tablet, c. 2800 B.C.

Michael wrote:

> 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.
>=20
> 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.

Here's a recipe I used Thanksgiving. I assume you know to melt it very=20
gently and not to heat it over 120=B0F. This one gives you good control=20
over the final stiffness.

White chocolate clay
1 pound white chocolate, chopped
2/3 cup table sugar
1/4 cup water
2 1/2 - 3 cups sifted powdered sugar
Melt the chocolate. Bring table sugar and water to a boil making sure=20
all sugar is dissolved. Stir the sugar solution into the chocolate. It=20
will seize and become stiff. Work in powdered sugar a little at a time=20
to make a stiff dough. Wrap in plastic wrap and let it ripen=20
overnight. To use, roll on surface lightly dusted with powdered sugar=20
or corn starch and cut out shapes or strips.

You can do it with corn syrup as well. Here's a recipe I got=20
way-back-when from who-knows-where. I distantly recall using it a=20
while back.

Chocolate Clay
14 oz. white or dark chocolate
1/3 cup light corn syrup
Melt chocolate. Add corn syrup and stir to blend. Turn out mixture=20
onto waxed paper and let set at room temperature to dry. Wrap well and=20
ripen overnight. It will be very stiff; knead a small portion at a=20
time until workable. If it gets too soft, refrigerate briefly. Don't=20
overwork it or it will become oily. When rolling it out, sprinkle the=20
work surface with cornstarch or confectioners' sugar to prevent=20
sticking; roll to about 1/8 in. thickness.
Chocolate clay will last for several weeks at room temperature in an=20
airtight container.

Here's a recipe I put into one of my columns:
Chocolate Clay
This is like what professionals use to make flowers, bells and other=20
decorative pieces, you know the candy counter version of it as=20
"Tootsie Roll". It handles like modelling clay and can be air-dried.
chocolate, melted 10 oz
light corn syrup 1/3 cup
Method: Combine the ingredients and stir to mix fully. Flatten to a=20
square shape (6-7 inches) on wax paper and let it sit for an hour or=20
so at room temperature. Wrap it and let it ripen overnight at room=20
temperature. It will keep over a week. To restore texture, knead. To=20
color, use paste colors and knead to desired color or multiple shadings.

Pastorio

> 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?
>=20
> Thank you, Michael
>=20