Recipe: Modelling Chocolate (for decorations)
Note: Texture softer than fondant
Ingredients:
------------------
10 ounces of choc white (310g)
1/3 cups light corn syrup
*(light corn syrup substitute)
2 cups white sugar
3/4 water
1/4 tsp cream of tartar
Dash of salt
Method:
-------------
Combine all the ingredients in a heavy large pan.
Stir and bring to a boil.
Reduce heat to a simmer and out cover on it for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and cook until it reaches soft ball stage.
Stir often.
Cool syrup and store in a covered container at room temperature.
It will keep for about 2 months.
Makes almost 2 cups.
Corn syrup substitute: (preparation)
------------------------------------------
1 1/4 granulated sugar
1/3 cup water
Mix ingredients and bring to a boil.
Optional powdered or colour gel or food colouring.
Method:
------------
In a double boiler over medium hot water, melt the chocolate int he medium sized bowl.
When the chocolate melted, remove from heat and stir until smooth.
Be sure not to allow any of the steam to condense into the bowl or the chocolate will seize up and become rock hard.
When the chocolate is fully melted and the mixture is smooth, add the corn syrup and mix until the chocolate forms a thick ball.
You may need to adjust the amount of the corn syrup depending ont he type and brand of your chocolate.
Pour the mixture onto a plastic wrap lined with cookie sheet so that it is about 1/2 inch thick.
Let the mixture ripen and stiffen for about 2 hrs. You can refridge it if you wan to model it sooner.
After modelling chocolate has rested, break it into portions small enough so that you can knead and easily handle.
Knead the chocolate until it is soft and can be easily shaped.
The warmth of your hands will make it easier to work with.
Store the kneaded modelling chocolate in an airtight container in the fridge when not in use.
To colour the white modelling chocolate, use food gels or colouring.
Ingredients:
------------------
10 ounces of choc white (310g)
1/3 cups light corn syrup
*(light corn syrup substitute)
2 cups white sugar
3/4 water
1/4 tsp cream of tartar
Dash of salt
Method:
-------------
Combine all the ingredients in a heavy large pan.
Stir and bring to a boil.
Reduce heat to a simmer and out cover on it for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and cook until it reaches soft ball stage.
Stir often.
Cool syrup and store in a covered container at room temperature.
It will keep for about 2 months.
Makes almost 2 cups.
Corn syrup substitute: (preparation)
------------------------------------------
1 1/4 granulated sugar
1/3 cup water
Mix ingredients and bring to a boil.
Optional powdered or colour gel or food colouring.
Method:
------------
In a double boiler over medium hot water, melt the chocolate int he medium sized bowl.
When the chocolate melted, remove from heat and stir until smooth.
Be sure not to allow any of the steam to condense into the bowl or the chocolate will seize up and become rock hard.
When the chocolate is fully melted and the mixture is smooth, add the corn syrup and mix until the chocolate forms a thick ball.
You may need to adjust the amount of the corn syrup depending ont he type and brand of your chocolate.
Pour the mixture onto a plastic wrap lined with cookie sheet so that it is about 1/2 inch thick.
Let the mixture ripen and stiffen for about 2 hrs. You can refridge it if you wan to model it sooner.
After modelling chocolate has rested, break it into portions small enough so that you can knead and easily handle.
Knead the chocolate until it is soft and can be easily shaped.
The warmth of your hands will make it easier to work with.
Store the kneaded modelling chocolate in an airtight container in the fridge when not in use.
To colour the white modelling chocolate, use food gels or colouring.
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