Hi jgifford...can you please give me some advice on modeling chocolate...I have a recipe that calls for 8oz of choc and 31/2 oz of corn syrup. Let the choc melt over dbl boiler, let cool then add near boiling corn syrup stir and put in saran wrap in fridge. The problem I have is that it is a nice texture, soft and pliable, softer than fondant or gumpaste, and when I try to mold out of it, it just melts..can you please help me...? Thank you so much...:) Oriol :)
Hi jgifford...can you please give me some advice on modeling chocolate...I have a recipe that calls for 8oz of choc and 31/2 oz of corn syrup. Let the choc melt over dbl boiler, let cool then add near boiling corn syrup stir and put in saran wrap in fridge. The problem I have is that it is a nice texture, soft and pliable, softer than fondant or gumpaste, and when I try to mold out of it, it just melts..can you please help me...? Thank you so much...:) Oriol :)
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