Modeling chocolate: White White Chocolate 4 lb, Corn Syrup 1 lb 8 oz. Melt chocolate to 85-90*F and bring corn syrup up to same temp. Pour corn syrup into melted choc and blend mixture until just incorporated. Spread out and store on a parchment lined sheet pan. Wrap and chill for several hours in refrigerator. To soften, cut into 2" strips and knead on a clean surface using sifted powdered sugar as needed. The mixture can be colored using paste colors kneaded into the chocolate.
Modeling chocolate: White White Chocolate 4 lb, Corn Syrup 1 lb 8 oz. Melt chocolate to 85-90*F and bring corn syrup up to same temp. Pour corn syrup into melted choc and blend mixture until just incorporated. Spread out and store on a parchment lined sheet pan. Wrap and chill for several hours in refrigerator. To soften, cut into 2" strips and knead on a clean surface using sifted powdered sugar as needed. The mixture can be colored using paste colors kneaded into the chocolate.
Absolutley BEAUTIFUL!!!!! Wish I knew how to do this! I can't believe how real they look! Way to go!
what is modeling chocolate? Is it like fondant? What is the recipe i would like to try this.
Here is the recipe that I use, it yields 5.5 lb.
Modeling chocolate: White White Chocolate 4 lb, Corn Syrup 1 lb 8 oz. Melt chocolate to 85-90*F and bring corn syrup up to same temp. Pour corn syrup into melted choc and blend mixture until just incorporated. Spread out and store on a parchment lined sheet pan. Wrap and chill for several hours in refrigerator. To soften, cut into 2" strips and knead on a clean surface using sifted powdered sugar as needed. The mixture can be colored using paste colors kneaded into the chocolate.
Modeling chocolate is a great substitute for fondant. It can be made into flowers or enrobing cakes as well
Absolutley BEAUTIFUL!!!!! Wish I knew how to do this! I can't believe how real they look! Way to go!
what is modeling chocolate? Is it like fondant? What is the recipe i would like to try this.
Here is the recipe that I use, it yields 5.5 lb.
Modeling chocolate: White White Chocolate 4 lb, Corn Syrup 1 lb 8 oz. Melt chocolate to 85-90*F and bring corn syrup up to same temp. Pour corn syrup into melted choc and blend mixture until just incorporated. Spread out and store on a parchment lined sheet pan. Wrap and chill for several hours in refrigerator. To soften, cut into 2" strips and knead on a clean surface using sifted powdered sugar as needed. The mixture can be colored using paste colors kneaded into the chocolate.
Modeling chocolate is a great substitute for fondant. It can be made into flowers or enrobing cakes as well