Are there any uk bakers who make their own modelling choc?
I'm trying to make modelling choc in small amounts, because it keeps going wrong!!!
I know that the US recipes use corn syrup and the UK alternative is golden syrup right?
The first time I made it, I added the syrup, and put it in the fridge, ruined it,
Second time, added the syrup, and I think I added too much, ruined again,
Third time ruined again because I think I added too little
I hate wasting things! and its putting me off making it again because it keeps getting wasted!!!! what am I doing wrong?
Any help is great thanks!
Hi, I too have been trying to master modelling chocolate!!! I have however found a UK recipe as apparently US chocolate is different to ours and thats why we get it wrong! This recipe uses Tesco's own choc and I made it with Silver spoon choc and it has turned out fine, very hard in the fridge but after a little kneading it goes soft very quickly, however the trouble i am having is (i am trying to make a bow!) once warm it becomes very soft indeed and will not hold its shape I have constantly put it back in the fridge but I am still not happy!! perhaps you can try this recipe and let me know how you get on!
Thankyou for the reply and link, I will try this recipe, it seems slightly different to the ones I've been using,
I'll update when I try it! Thanks