So you think you've ruined your modeling chocolate. 

I completely destroyed a 3lb batch, first time ever making this at all. So I need to tell you THANK YOU!!! I fixed it using the pulling method. I did it a little different, put on gloves and pulled it with my hands in two batches. And now it's saved. It's perfect! I made a rose out of it, iced a cake pop into a rose with it. No dramas. So thanks again 😘

You are my hero of the day :-) First time I made a modeling chocolate. And guess what? I ruined it! And then I found your film, I followed your instructions and now I have a beautiful modeling chocolate! I can't wait till tomorrow, the cake has to be ready today (Mothers' Day in Poland) but the chocolate looks like ready to work with. Thank you very very much!

So happy to have found your tutorial! I've got a batch sitting on my counter that I thought I'd have to toss (I hate wasting resources).... I'm so happy to know it can be salvaged! Great video! Perfect delivery!

This information was so helpful. I didn't know there was a recover technique. Thank you

I over manipulated my first batch of modeling chocolate and followed your instructions. Managed to save one and made the second batch and stopped in time. Thanks for sharing this. Hi from Nova Scotia Canada.

You know that’s actually a good way to make your chocolate less greasy and less fat!

Thank you so much for this video! Tried making one and end up verrryy oily. I tried your tips & it worked🥰💐

Amazing thank you! I've made modelling chocolate a few times now and the last time I over mixed! I threw the whole lot away! I blotted it a bit on a paper towel, but wish I'd known this! X

9 years or so later and I’m here to say God bless you! Thank you for operating in your gift because now here I am operating and navigating through mines and you helped me! God blesss !!!!

I was making modelling chocolate and before the corn syrup was even mixed in completely, it started to seize and spill oil. I remembered this video and said..lets just get it ruined to be sure so I can fix it. I did exactly that and it was extremely easy to do. It is now setting. Thank you!! Very very helpful.

I used this the first time I made modelling chocolate and it turned out perfect for what I needed. Then next time it came out softer (i think because i didn't end up removing the excess oils from having to fix it, but it did work for what I needed). this go round, I think my syrup was too cool - i was trying to make sure it wasn't too hot- because it hardened/stiffened almost immediately. I'm waiting for an hour or so to see what of your fixes I will need to use. I can make some buttercream in the meantime. Thank you for helping all of us amateurs. So many other bakers say messed up modelling chocolate is not recoverable. You make me feel like I can actually do this!

You saved my butt last night at midnight...I only had very good couverture to work with and a last minute change in an order date. Of course the chocolate separated , nasty .. I used your technique and it worked perfectly. I originally I was using pastillage and there was no drying time. I needed a stronger modeling chocolate because I was making the sides of a high heel. It wasn't difficult to work with at all Thank you .......I may make it this way all the time..

let me please THANK-You! U saved my hide today when my modeling chocolate seperated after I started to kneed it after an hour after letting it sit when I mixed. I did your method and it "Worked". I actually liked it better after getting the oils out. awesome video,and thx for taking the time to help us. God Bless:)

Thank you! You rock!! I have limited funds (& time without my 6mo baby). I wanted to create something like I used to for every get together (pre-baby). I was worried I would mess up my one & only batch. Now I am excited to make some with no worries!

thank god i found this tutorial...it really works! my chocolate modeling has been saved.thank you very much for posting.keep it up!

Thank you!! It was our first time making this and it got crumbly. We followed your instructions to reheat in 20 second intervals and.got a ton of oil out. My husband put on gloves worked it with his hands and it got very supple. Thank you again!

I'm so glad i found ur video..This exactly what happens to my modelling chocolate..Thank you so much for this video

In some ways it almost seems preferable to force the oils out. Should make the final product able to be more detailed and hard one would think.

Thank you so much! I really thought that I have to bin that chocolate bowl! But now It is perfect!

Hi Jamie! Thank you very much for sharing the wonderful tip! It really works!

you just gave me hope on how to salvage my modeling chocolate disaster. :)

You are absolutely awesome! Thank you for making impossible things, possible!! Thank yoy!

Thanks!!! brilliant, worked amazingly well!!!

Actually there are 2 ways. Some people prefer oil strained and squeezed out to make modelling chocolate. I prefer this way too. Because I don't want my modeling chocolate too soft. Some people never squeez oil out of it and use it straigt after they mix it with corn syrup

Coolllll thank you so much, for sharing is so good to know this!! 👍👍👍👍🙌

i will try this right now! ive made an incredible mess of my first time trying to make modeling chocolate, first too much glucose than overmixed and oh boy is it currently not pretty... thanks! hopefully this will help!

I’ m getting so frustrated with modeling chocolate 😂 we do not use it that much in france, actuellally i discovered it on american channels soni tried and.. ruines it :) went to the trash.. and then i discovered your video so i guess i’ll have to try again 👍🏻

Thanks Jaime! Another takeaway from this video is that your "perfect" consistency of your first sample looks runnier than the "soft-serve ice cream" consistency I've seen others recommend. That might explain some problems I've had? Maybe it's because I'm using the melts instead of the cocoa butter white chips?

It's amazing - thanks for the helpful tip!!!

I think I used too much corn syrup. The recipe I used was 3/4 cup corn syrup with 1lb melting candy, but I only had 12 oz melting candy so I cut the corn syrup to a little over 1/2 cup, but it is so sticky! Even after sitting out at room temp for half an hour! Help!

oh my god... thank you!!! 😭

Excellent! Thank you so much!!!

Isn't that oil you drained suppose to be cocoa butter, which makes white chocolate a "chocolate"?...

after the first knead the chocolate is grainy, not a smooth texture, can it be fixed ?

Awesome tutorial.

THANK YOU SO MUCH for this video!!!!

This is just what happened to me a few days ago and i threw up all my chocolate! =( Why I didnt see this video before! LOL But now I will know what not to do, thanks! It is a great video!

WHat if I didn't strain the oil and it has now solidified overnight but it''s oily and sticky and too soft ? Putting it in the firdge doesn't work as once I start kneading it, it gets warm and sticky again. What do I do ?

nope it was warm for 30sec. but I have realized that my micro was on full power. maybe I overheated my choc. will try this method today

One of my batches seemed to come out dry. I have the impression that I just didn't put enough corn syrup. It's crumbly but not oily. I used Wilton candy melts. Do you have a suggestion on how to soften it? Should I reheat in the microwave and add more corn syrup? Thanks in advance.

Wish I'd seen this video a week ago😣! Thx for sharing

This is amazing! Does it work the same as original recipe? Does it dry quicker/stronger doing it this way? Thank you for sharing :)

Hi, I know this is an old post but I've got a question please. ...how do I fix crumbling MC. ....I've done let it harden and at this point it's been setting for 4 to 8 hrs & when I try to work with it it crumbles to pieces. ..any suggestions please

Thanks Girl!😉

mine became really grainy as soon as I added the corn syrup .how do I fix that

I love you, thanks.

Thank you soooo much!

awesomeness, saved my life, new subscriber

the oils coming out of there, is butter, it's cacao butter.

great video,thank you.What type of chocolate need to use?can I use white Belgium chocolate for it? could you tell me please recipe in grammars?thank you.

Thank you for sharing. Mine seemed okay at first but next day when come to use it was so oily. Can I use this method to restart.

thank you so much!! this video saved my raspberry chocolate 😅😂😁

I have thrown mine but I will try again tonight thank you

so funny i made that on accident, i was going for ganache, then end up with a chocolate dough LOL

Hi there- I made my first batch last night and it started getting hard, as it was cooling, but now (the next day) just picking it up off the table it bends, its not HARD. What can I do with this, to fix it and make it hard? I used wilton candy melts and light corn syrup for the mixture oh and a little warm water mixed with the syrup (from a different video) is the water maybe why it is not hard enough? uggg I have 4 different colors sitting there, HOPING you can help me on this lol LOVE the video and TY!!

Hi, I am Roslyn from India. I ruined ma modeling chocolate, burnt ma hand when I tried to knead it.. I am goin to go back and try gettin it back to shape. Hope it works.

hi Jamie, i don't have corn syrup in my country, is there a substitution avaliable?

I was so excited to be making my own modelling chocolate that I rushed into it and, you've guessed, I overworked it and ended up with a horrid crumbly oily mess! Thankfully I found your item and proceeded to correct my mistake but, despite a lot of oil coming out my mix did not ever get to the soft consistency that yours had in the video. I tried squeezing out as much oil as I could despite the mixture being very hot. It is quite smooth now but not very pliable. Do you think it will be ok or should I be doing more work on it? Thanks

Hi can i use glucose syrup instead of corn syrup. I don’t have corn syrup on hand😥

Hi I tried it for the first time but my chocolate is crumbling why pls reply

Great video!

Thank you so much 🤗🤗🤗

What to do if your modeling chocolate is too sticky?

Thankx fr ur effort u put to show up r mistakes

thank you very much!

Thank you for sharing

Cups. Ugh. Especially measuring in a very inaccurate container which you barley scraped. You need ACCURACY TO BE A BAKER

Thank you so much, but i have a problem I ruined mine and when I went to knead it, it just crumbled so I kneaded for about hour last night as it was just crumbling on me I got it together as much as I could. Will I still be able to re melt it today if it doesn't come together. Thanks for reading.

+wicked little cake this video just saved me. Thank you. Kx

what would be the temperature of room for chocolate hot or cold?plz tell I think I ruined it .

I cant strain the canna oil out!!

thank you your way works pretty much with me Thank you for sharing😚😚😚😚😚

hi.. i made modelling chocolate before i saw your video..just yesterday and i think i ruined it,its may i got too excited to..it turns out like a rock...and what should be to correct ratio of the recipe?pls i need your help...

Just realized my ratios was wrong I had 1pd of chocolate to 1/4th cup of corn syrup. ...how would I fix that problem. ...please HELP, thank you for ANY SUGGESTIONS

You're a fking godess. Thank you so much!

thank you

1lb white chocolate how many grams and thank you very much

Hi! I made modelling chocolate first time , when I removed the choclate from the fridge after o hours and I saw it was too much hard then I leave it one hour on room temprecher and stated moving ..i couldn't find best result it was crumbling..i think my choclate ruined...where did I mistake ? please tell me..thnks

thank you ☺

Is it weather friendly

My modeling chocolate is too soft to hold shape for characters or sculpture , what adjustments do I need to make?

Can I use Hershey Chipits pure white chocolate?

Hi! I am in need of help! My Modeling Chocolate is great and all, but Now when I kneaded it, It has lumps and bumps. How do I get rid of those?? Thanks!

que rico pollo tapado seve muy muy delicioso

can i use normal corn syrup?i dont have light corn syrup

Thankyou :)

Its not oil its butter

Disgusting???? TFS!

IS THE MODELLING CHOCOLATE EATABLE

Hi I

gay

mine became really grainy as soon as I added the corn syrup .how do I fix that