(a.k.a. Candy Clay)
I finally got around to posting my experience making modeling chocolate. Neat stuff! It definitely has its pros and cons. I used this stuff to make brains on Halloween.
- 12 oz candy wafers
- 1/4 c corn syrup
After doing my preliminary research on the web, I found that the many recipes range in ratio of chocolate / candy to corn syrup. I picked the 1 lb to 1/3 c recipe.
Together at last.
Wow, that's gross looking.
Stored in baggie.
Still gross looking.
After the mixture set overnight, I could break off a chunk and work with it. It has to be kneaded and warmed by hand before you can do anything. Anything, like, make roses!
A big "THANK YOU" to all the cakecentral.com members who told me that you can color modeling chocolate with food coloring gel. I had originally thought the chocolate coloring rules applied (only use oil-based or powder colors), but that is not the case! Here's a dollop of Americolor Burgundy.
Hurray! I can use all my colors!
- can't get any simpler than a 2-ingredient recipe
- malleability changes with temperature (also a CON)
- tastes good (sometimes better than fondant ... depends on my mood)
- can use cheap almond bark or expensive gourmet chocolate, all user-preference
- can feel greasy when some of the oils are worked out (I hate that ... I have to wear gloves because that's a pet peeve of mine)
- malleability changes with temperature (also a PRO)
- can be overworked easily (my hands seem to be hot) and will require "rest"
I need more projects with this stuff before I can make any further assessments.