Need Help With Modeling Chocolate

Baking By joandwade Updated 12 Jun 2013 , 4:47pm by LizzieAylett

joandwade Posted 10 Jun 2013 , 5:44pm
post #1 of 5

ACan I use glucose syrup instead of corn syrup? We can't get corn syrup where I live so wondering if I can use glucose instead if so would the recipes be the same please help if you can.

4 replies
LizzieAylett Posted 10 Jun 2013 , 6:07pm
post #2 of 5

Hi, I've only made modelling chocolate once before, but I used the same quantity of liquid glucose as was required of corn syrup, and it worked absolutely fine.  I'm actually intending to do so again tomorrow for another cake, so I'll let you know how I get on, if you've not found out for yourself in the mean time.

joandwade Posted 11 Jun 2013 , 5:17pm
post #3 of 5

AHow did you get on lizzieaylett?

LizzieAylett Posted 11 Jun 2013 , 10:11pm
post #4 of 5

Sorry, I got delayed.  I intend to mix it first thing in the morning tomorrow (Scottish time) and then try colouring and modelling in the evening.

LizzieAylett Posted 12 Jun 2013 , 4:47pm
post #5 of 5

So, here is my modeling chocolate, all ready to be used!



I made it using Jessicakes' recipe, with Tesco Value white chocolate and liquid glucose.  I coloured it after it had been mixed and rested.  Be warned, it was very stiff at first - you will need strong arms - but it softened up quite quickly when kneaded.


I had a few tiny chunks of fat/wax in my dough, but they did knead out.


Hope you have fun with your modeling chocolate adventure!

Quote by @%username% on %date%