Complete retard to cooking

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Anonymous
Complete retard to cooking 2016-02-12 19:04:44 Post No. 7369163
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Complete retard to cooking Anonymous 2016-02-12 19:04:44 Post No. 7369163 [Report]

Hey guys, complete retard to cooking here, I was hoping you would help me with something, I'm trying to make some chocolate strawberry roses for my girlfriend for valentines, I'm following a recipe which i'll link at the end. The problem i'm having is that no matter what I do the chocolate always cracks when I try to fold it over the strawberry or roll it to make the rose shape, do any of you have a clue on what I could do to avoid this from happening? I'm using this recipe https://m.youtube.com/watch?v=7xoeJd2dyeE
The chocolate which I'm using is made by Manner and I'm using Agave syrup. Please help, having so much trouble with this it's unreal. Pic related its the chocolate I made

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Anonymous 2016-02-12 19:07:42 Post No.7369170
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Anonymous 2016-02-12 19:07:42 Post No.7369170 [Report]

>>7369163
Should I use a diferent chocolate? Or should the mix be diferent, using 2 tsp(5ml) of agave syrup per 100g of chocolate

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Anonymous 2016-02-12 19:28:41 Post No.7369233
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Anonymous 2016-02-12 19:28:41 Post No.7369233 [Report]

>>7369170
>Should I use a diferent chocolate?
probably. different brands of chocolate have different percentages of cocoa butter which can greatly alter how it behaves in certain applications. or maybe you should use corn syrup instead of agave.

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Anonymous 2016-02-12 19:39:18 Post No.7369267
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Anonymous 2016-02-12 19:39:18 Post No.7369267 [Report]

>>7369233
Corn syrup is impossible to get here without importing, shouldve noted i'm not american, my bad

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Anonymous 2016-02-12 20:10:24 Post No.7369355
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Anonymous 2016-02-12 20:10:24 Post No.7369355 [Report]

Okay, I went out and bought two diferent kinds of chocolate, a Lindt branded one and a local one (Gorenjka). Compared to corn syrup, how much agave syrup should I be using to get proper modeling chocolate

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Anonymous 2016-02-12 22:00:49 Post No.7369576
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Anonymous 2016-02-12 22:00:49 Post No.7369576 [Report]

>>7369355
here's some tips for making modeling chocolate:
http://www.wickedgoodies.net/modeling-chocolate-recipe/

it sounds like you should add more agave syrup.

do you have golden syrup? that's supposed to be very similar to corn syrup.

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Anonymous 2016-02-12 23:08:43 Post No.7369684
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Anonymous 2016-02-12 23:08:43 Post No.7369684 [Report]

>>7369576
No golden syrup, all I have access to is agave and honey or maple syrup