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Modeling chocolate - Australian recipe

post #1 of 20
Thread Starter 
Hi there Aussies, I need your help!

I've tried several recipes for modeling chocolate but I always end up with a rock hard lump that kills my hands to get pliable enough to use. I think the problem is using recipes that rely on US/UK ingredients (I suspect the ratios vary according to different brands as the "best" recipes always seem to specify a brand...)

Does anyone have a tried and tested recipe that works with what we have available here?

Thanks guys!
post #2 of 20
Hi Bunsen. Sorry I can't help you but I'll be interested to see what others have to say.
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post #3 of 20
Sorry I don't have a recipe, but could you possibly use chocolate fondant? Not sure if it would work for what you want though. I buy it from Carolines Sugar Art.
post #4 of 20
Thread Starter 
Quote:
Originally Posted by cupsncakes

Sorry I don't have a recipe, but could you possibly use chocolate fondant? Not sure if it would work for what you want though. I buy it from Carolines Sugar Art.



Thanks, one of the reasons I want to make it is so I can mix it with fondant, as I don't like the taste of commercial choc fondant (well, the one I tried anyway!). Which brand do you use - does it taste good?
post #5 of 20
I've just come across roberts confectionary (dot) com (dot) au
I don't know if they'll have what you're looking for but they might be able to point you in the right direction.
HTH
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #6 of 20
I've had some issues with some of the recipes I tried from here too, but discovered it is because American measurements are different from ours. (1 cup = 236ml, 1 tbs = 15g, etc)
post #7 of 20
Thread Starter 
Thanks, I'll have a look icon_smile.gif
post #8 of 20
Thread Starter 
Quote:
Originally Posted by scgriffiths

I've had some issues with some of the recipes I tried from here too, but discovered it is because American measurements are different from ours. (1 cup = 236ml, 1 tbs = 15g, etc)



I double checked my measurements (been caught out with that one before icon_wink.gif) so I'm fairly certain there is difference in the corn syrup or the chocolate...
post #9 of 20
Quote:
Originally Posted by Bunsen

Quote:
Originally Posted by cupsncakes

Sorry I don't have a recipe, but could you possibly use chocolate fondant? Not sure if it would work for what you want though. I buy it from Carolines Sugar Art.



Thanks, one of the reasons I want to make it is so I can mix it with fondant, as I don't like the taste of commercial choc fondant (well, the one I tried anyway!). Which brand do you use - does it taste good?



Sorry I don't know the brand of it, Carolines packaged it up with their own label on it, (I only bought a couple of kilos of it). I wouldn't say the taste was fabulous, but I needed to cover a cake for an outside wedding in February, and I didn't want to risk it melting. The guys there at Carolines are very helpful though, I'm sure if you contacted them they could tell you what brand they sell, or maybe even help you with your modeling chocolate problem.
http://www.carolines.com.au/
post #10 of 20
http://www.champagnecakes.com.au/icing2.html


Evening Bunsen,
I use the Renshaws Belguim Chcolate Icing from the above web site -
The link will take you straight to the *icing page* -
well page 2 actually icon_wink.gif

Great elasticity - very plyable - can be buffed to a smooth finish very easily and has a *chocolate* taste - unlike some that taste a bit plastic/chocolate - IYKWIM.

Just incase you ever want to buy pre made -
Or any one else for that matter... icon_smile.gif

Bluehue. icon_smile.gif
post #11 of 20
Thread Starter 
Thanks Bluehue, I'll give that a try!
post #12 of 20
Are you trying to use something like this?

PLASTIC CHOCOLATE - Australian measures
500g dark chocolate
8 1/2 tb liquid glucose
5 ts water
Mix liquid glucose and water until completely combined.
Melt Chocolate either in double boiler of microwave.
Mix glucose mixture into chocolate until dough forms,
Wrap chocolate dough in plastic. Stand in a container on kitchen bench 4-8 hours [over night is fine].
Cut chocolate dough into 5 cm cubes then zap in microwave to soften before use.

Australian Liquid Glucose is thicker than American Corn Syrup. The addition of a feww teaspoons of water thins it sufficiently to use to make a pliable mixture.

There are a selection of Chocolate Rolled Fondant recipes available. Instead of flavouring a commercial brand, try this recipe:

Chocolate Rolled Fondant - Australian measures
1 tb gelatine in
1/3 c water
1 tb glycerine
½ c liquid glucose
2 tb shortening [not butter]
1 ts vanilla[optional]
½ c ordinary cocoa powder
1 kg icing sugar mixture [pure icing sugar is fine as longer as there are NO lumps]
Sprinkle gelatine over water. Sit the bowl in a pan of hot water for 5 minutes. Stir until dissolved. Add glucose, glycerine and shortening then stir until melted. Set aside.
Sift sugar and cocoa powder into a large bowl. Retain approx. 1 cup to use when kneading dough. Make a well in the centre and pour in the gelatine mix.
Stir with a large metal spoon, then knead by hand. As it comes together as a dough, add some of the retained sugar if required, if it feels sticky.
Dust surface of the bench with sugar before dumping out the dough. Knead until smooth. Add more sugar if sticking.

The sugar should be absorbed into the chocolate fondant and not sit on the surface discolouring the brown surface - a greased surface, should be used for the final roll-out before covering the cake.
post #13 of 20
Thread Starter 
Quote:
Originally Posted by auzzi

Are you trying to use something like this?

PLASTIC CHOCOLATE - Australian measures
500g dark chocolate
8 1/2 tb liquid glucose
5 ts water
Mix liquid glucose and water until completely combined.
Melt Chocolate either in double boiler of microwave.
Mix glucose mixture into chocolate until dough forms,
Wrap chocolate dough in plastic. Stand in a container on kitchen bench 4-8 hours [over night is fine].
Cut chocolate dough into 5 cm cubes then zap in microwave to soften before use.

Australian Liquid Glucose is thicker than American Corn Syrup. The addition of a feww teaspoons of water thins it sufficiently to use to make a pliable mixture.

There are a selection of Chocolate Rolled Fondant recipes available. Instead of flavouring a commercial brand, try this recipe:

Chocolate Rolled Fondant - Australian measures
1 tb gelatine in
1/3 c water
1 tb glycerine
½ c liquid glucose
2 tb shortening [not butter]
1 ts vanilla[optional]
½ c ordinary cocoa powder
1 kg icing sugar mixture [pure icing sugar is fine as longer as there are NO lumps]
Sprinkle gelatine over water. Sit the bowl in a pan of hot water for 5 minutes. Stir until dissolved. Add glucose, glycerine and shortening then stir until melted. Set aside.
Sift sugar and cocoa powder into a large bowl. Retain approx. 1 cup to use when kneading dough. Make a well in the centre and pour in the gelatine mix.
Stir with a large metal spoon, then knead by hand. As it comes together as a dough, add some of the retained sugar if required, if it feels sticky.
Dust surface of the bench with sugar before dumping out the dough. Knead until smooth. Add more sugar if sticking.

The sugar should be absorbed into the chocolate fondant and not sit on the surface discolouring the brown surface - a greased surface, should be used for the final roll-out before covering the cake.



Thanks Auzzi, this is exactly what I was looking for - I knew something must be different here but I didn't want to waste anymore good chocolate experimenting!
post #14 of 20
Thanks Auzzi, they look like great recipes. I wish I'd seen them before I bought RTR chocolate fondant yesterday! Oh well, I'll know for next time!

Cheers,
Emma
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #15 of 20
At last a modelling chocolate recipe that works! Thanks Auzzi!
I have come here today to kick ass and chew bubblegum...and I'm all outta bubblegum!
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I have come here today to kick ass and chew bubblegum...and I'm all outta bubblegum!
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