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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
- chocolate, 1 lb450 g
- glucose syrup or corn syrup or golden syrup, As indicated by the table below, plus more as needed
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
Region evidence: no stated origin (basic dish)
