cakeymom Posted 5 Mar 2013 , 1:06am
post #1 of

AI have tried a couple recipes for White Modeling Chocolate and it is hard to work with. I am wondering if there is a recipe that exists that will give you similar results to that of using actual chocolate?????

I used actual white chocolate along with glucose and simple syrup in my recipe.

Cakeymom

8 replies
cakeyouverymuch Posted 5 Mar 2013 , 1:32am
post #2 of

Did your recipe call for simple syrup?

WickedGoodies Posted 5 Mar 2013 , 3:25am
post #3 of

Click here for my recipe

 

When you read it, you will see that using real chocolate (with cocoa butter, not hydrogenated oils) yields a "sturdier" modeling chocolate. 

ApplegumPam Posted 5 Mar 2013 , 3:53am
post #4 of

Lauren Kitchens Youtube .... How to  is great for people who are having problems

http://www.youtube.com/watch?v=nUyfJ08WlUA

 

Make sure you watch the 'How NOT to make modelling chocolate' as well  - suprising the number of people who have been given the wrong information and think its something they are doing!

http://www.youtube.com/watch?v=sxbcD1a4_OE
 

cakeymom Posted 5 Mar 2013 , 4:00am
post #5 of

AYes the recipe I used has simple syrup in it.

cakeymom Posted 5 Mar 2013 , 4:21am
post #6 of

AThank you for sharing Wickedgoodies!!!!

WickedGoodies Posted 5 Mar 2013 , 5:42pm
post #7 of

Don't use simple syrup. Use either corn syrup or glucose.

cakeymom Posted 5 Mar 2013 , 10:07pm
post #8 of

Thanks!  Can I ask?  If I am using the white chocolate Ghirardelli Baking and dipping bar for 8 oz of chocolate about how much glucose do you recommend?

 

Cakeymom

auzzi Posted 5 Mar 2013 , 11:07pm
post #9 of

1 lb. Belgian White Chocolate

6 oz glucose syrup

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