1. melt 10oz white chocolate in a bowl placed over hot, not boiling, water.
2. remove from heat and stir in 1/3 cup corn syrup with rubber spatula. Blend until syrup is incorporated and mixture forms a ragged ball
3. transfer ball onto plasticwrap and form a disc. allow to rest uncovered for 2 hours before shaping.
2 ingredients: chocolate plus corn syrup...a no brainer... child's play, right? (chocolate clay is in fact a popular kid's project).
Well, I tried this twice. First, with Hershey's white chocolate chips. After stirring in the corn syrup, I got a mess that was oozing oil. I kneaded and kneaded the mess, hoping that the oil would be incorporated. Instead, more and more oil came out and the chocolate become grainier and granier....my hands felt like they were going through a DIY spa treatment, with all the oil and the microparticles. I discarded the glop thinking that it was the vegetable oil in the Hershey's formulation that did me in.
I repeated the procedure with a large block of Ghiradelli White. I chopped it before melting and was very conscious about keeping the temperature below 100 degrees. I stirred in the corn syrup, transferred the ball to a plate, and shaped it into a disc. Then I noticed that a layer of oil was starting to form. I ignored it, hoping that the oil would be somehow miraculously resorbed. Instead, more and more oil started to form and now I'm back to the same nightmare.
Asking if anyone on this forum has made chocolate clay successfully is a rhetorical question (and perhaps even insulting ). With only 2 ingredients, there can be a small finite number of reasons that explains this oily mess. Did I stir the corn syrup/melted chocolate mixture too much? Did I not stir it enough? Should I add the corn syrup to the chocolate before I melt it? Am I using the wrong kind of chocolate? Do I have bad karma with chocolate clay? Argghh. Any help would be appreciated. Cheers!
Edited by ChocoGrok, 11 January 2007 - 03:30 PM.