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!

Hi Bunsen. Sorry I can't help you but I'll be interested to see what others have to say.

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.

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

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)

Thanks, I'll have a look

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

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...

Bluehue.

Thanks Bluehue, I'll give that a try!

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, 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

At last a modelling chocolate recipe that works! Thanks Auzzi!

AHi all, I know this is an old post, but I was wondering if any one can answer this? I have made a couple of batches of modelling chocolate with white chocolate, not this recipe though (yet) and it works well enough for what I have needed it for, except for a little problem with excessive oil. to the point when I knead it it runs down my arms :( I need to keep blotting it on paper towel. I am guessing it is the chocolate I am using (nestle professional snowcap). Any other suggestions what it could be, or a different brand of chocolate to use?

AI am in America so I am not familiar with that nestle product but I use callebeaut chocolate for my modeling chocolate and the cocoa butter will come out. All I do is keep working it on a marble with a metal scraper till it cools (tempers) together. I use an Ewald Notter recipe for all my chocolate. He has a great new book out called The Art of the Chocolatier. Great book, he also has The Art of the Confectioner. Hope that helps.

Athank you, I will check that out :)

AWill try this as I have bn having same problems. Our liquid glucose is thick too.