White Modeling Chocolate?

Baking By salokin Updated 27 Nov 2014 , 7:33am by mcaulir

salokin Posted 26 Nov 2014 , 5:57am
post #1 of 4

Does anyone know of a modeling that doesn't get really firm as it sits? I am wanting to use it to cover some cupcakes and want it to stay more chewy and soft, so they don't have to bite through a firm disc of chocolate.

3 replies
mcaulir Posted 26 Nov 2014 , 6:42am
post #2 of 4

Just use more syrup than usual, and it will stay softer.

salokin Posted 26 Nov 2014 , 4:01pm
post #3 of 4

AThis may be a long shot but is there anyway to give more of a semisweet flavor but without using semisweet chocolate? I need to be able to color it but the darker chocolate would go better with the cupcake.

mcaulir Posted 27 Nov 2014 , 7:33am
post #4 of 4

I believe you can buy chocolate flavouring oil, but I haven't used it, so I can't tell you too much about it. White chocolate flavour goes pretty well with most things though, so it should be fine either way.

Quote by @%username% on %date%