Modeling Chocolate
Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.
Ingredients
- 450 g (1 lb) chocolate
- Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
Instructions
- Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
- Leave to cool slightly to temperature around 35 °C (95 °F).
- Combine in syrup, slowly mixing well to thicken the mixture.
- Transfer to a cling film, wrap and flatten, and leave to cool completely.
- Knead the modeling chocolate until pliable and smooth.