Last time when I made a video on dark modelling chocolate, I had so many messages on FB and YouTube asking for the recipe of white modelling chocolate. But white modelling chocolate has been my nightmare since long. Whenever I try it, I get a stiff, crumbly chocolate whatever recipe I follow. I have tried so many recipes so far, in so many ratios and I don’t know why, I never succeeded. Most of the recipes suggest corn syrup but they also say that liquid glucose can be substituted. So I just blindly followed their recipes. So every time I end up with a crumbly candy clay, I add a few drops of water and knead it to bring it to dough consistency. But I know that is not the way modelling chocolate needs to be treated.
Whenever a reader asks for white modelling chocolate recipe, I feel so depressed as I couldn’t find the perfect recipe for it. One day I chanced upon a blog where there were some tips given regarding the ratio of corn syrup to chocolate. The ratio changed from 1:2 to 1:5. The author mentioned that as the ratio increases the modelling chocolate would be softer. I don’t know whether she said it wrong or I understood it wrong, I went for 1:3.5 (glucose:chocolate) The candy clay hardened instantly and it was so brittle. Then I followed another tip from another blog. I added a lot of liquid glucose to the candy clay, reheated in MW and mixed it and set it aside for 24 hours as I saw some oil in the clay. But the next day, it was fantastic. So pliable, so soft and not at all dry and not at all sensitive.
Then I found that to get softer clay, I need to increase the amount of glucose and not the chocolate. So next time I tried with 1:2 (glucose:chocolate) and found out it made perfect clay. So if this ratio doesn’t work for you, atleast you know a way to revive your clay and play with the ratio to get to the perfect clay for the brand of chocolate you use. I have used Morde and 2M so far with successful results. If using couverture then you need to experiment with the ratio as I haven’t made candy clay with couverture. If stored properly, modelling chocolate stays good for even a year at room temperature. Cover in two or three layers of clin wrap, place in an air tight box and let it sit in a cool place on your counter. It will be good.
Let us now see how to make white modelling chocolate:
I have used 200 gm of white compound chocolate and 100 gm of liquid glucose. It is better to weigh your ingredients rather than using a cup.
First chop your room temperature white chocolate.
Take it in a bowl and melt it wither on MW or on a double boiler until the chocolate is smooth without any lumps. Use low heat as white chocolate is so sensitive and may sieze on high heat.
Heat the liquid glucose / corn syrup until warm.
Add it to the melted chocolate and with the help of a spatula, gently mix it.
Make sure that the glucose is totally incorporated in the chocolate before the mixture begins to thicken.
Once the mixture is thick, stop mixing immediately. Overmixing will cause the oils in the chocolate to ooze out.
Place the chocolate in a cling film, wrap it up and set it aside for one hour.
By the end of one hour, the chocolate will be hard at the sides and a little soft at the centre.
Remove the cling film and press the chocolate together with your fingers. Do not knead it vigorously.
Once the chocolate comes together as a soft and smooth dough, wrap it again in two layers of cling wrap and store in an air tight box for 24 hours.
After 24 hours, the clay would be stiff and if you break it it will break into an uneven block. Do not panic. Just press it together to form a soft ball. Again do not knead it too much.
At this point you can use the chocolate for any decorations or for covering the cake.
Colouring A Huge Batch Of Candy Clay:
To colour a huge batch, you can mix the colour to the glucose and then add it to the melted chocolate.
Liquid colour is a great choice while colouring the batch.
Add liquid colour to the glucose and then heat it.
Mix it well until the colour is totally incorporated.
Add it to melted chocolate and proceed as usual.
The brightness of the colour depends on how much colour you add to the glucose.
Colouring a small batch/ Premade candy clay:
To colour candy clay in small batches, use gel colours. They are easier to mix.
To a small piece of candy clay add a few drops of gel colour using a toothpick.
With your fingers pinch the clay and knead until the colour is evenly distributed.
Use it on cakes for decorating.
Dos and Don’ts while making and handling white candy clay:
Always use room temperature chocolate.
Heat it on medium power as it is so sensitive to heat.
Melt the chocolate until smooth. If there are lumps, they will affect the final candy clay.
Do not over mix the mixture.
If you see oil while mixing, stop mixing immediately and transfer to cling film and set it aside for 24 hours before handling it again.
Rest the candy clay in between intervals to avoid over heating the clay.
If your clay is hard and brittle, know that the glucose amount is very low in the mixture,.
While mixing, make sure that both chocolate and the glucose and mildly warm.
Trouble Shooting White Modelling Chocolate:
1. Sometimes when you overmix the chocolate, the oils in the chocolate separates and start oozing out. In so many blogs they suggest you to filter out the oil and use the mixture. But the oils are necessary. So just transfer the whole mixture with the oils onto a cling film and wrap it in two or three layers. Place it in a box and set aside for 24 hours. By the end of 24 hours, the oils would have come to solid state and it is easier to knead it back into the chocolate. So don’t worry if you see so much oil in your mixture. You can always rectify your mistake.
2. If you haven’t mixed the glucose and chocolate properly, the next day, you will see opaque stripes in between your clay. To rectify this, heat the clay in mw on medium for 10 seconds. Now it would be more pliable. Knead it so that the corn syrup is incorporated into the chocolate. Again if you see oil, stop mixing, transfer to cling film and set aisde for 24 hours. Then knead it again and use.
3. If your candy clay is hard and brittle, add 3-4 tbs of corn syrup to the clay, heat it on MW for 10 – 15 seconds on medium and mix them together with a wooden spoon. It is quite messy. But they will mix. Cover in cling film and set aside for 24 hours. Knead until the clay is pliable and then use.
I have been posting a video every Monday, and so next Monday I will try to post a video on how to cover a cake with this modelling chocolate and use it for decorations. For now enjoy this video. Give it a like, comment and subscribe to my channel to receive updates.
And please do like my FB page https://www.facebook.com/GayathriKumarsCookSpot
And Follow on G+ https://plus.google.com/+GayathriKumar/posts
Pinterest – http://www.pinterest.com/gayathriraani/
Instagram – https://www.instagram.com/gayathriraani/
For more interesting video recipes visit https://www.youtube.com/user/gayathriraani