Modeling Chocolate
Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.
Source and licence
"Modeling Chocolate" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Modeling_Chocolate, revision 4510417), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Modeling_Chocolate&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510417
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 450 g (1 lb) chocolate
- Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
- 4:1 / ⅓ cup (110 g) White chocolate
- 3:1 / ½ cup (150 g) Milk chocolate
- 2.5:1 / ⅝ cup (180 g) Dark chocolate (50% cocoa solids)
- 2:1 / ⅔ cup (210 g) Dark chocolate (70%+ cocoa solids)
- 5:1 / ¼ cup (90 g) Candy melts
Method
- Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
- Leave to cool slightly to temperature around 35 °C (95 °F).
- Combine in syrup, slowly mixing well to thicken the mixture.
- Transfer to a cling film, wrap and flatten, and leave to cool completely.
- Knead the modeling chocolate until pliable and smooth.