This recipe is out of my Essential Guide to Cake Decorating and so far all the recipes have been great.
- 500g (1 lb) good-quality chocolate, chopped
- 150ml (5 fl oz) liquid glucose
- 50ml (1 3/4 fl oz) sugar syrup (see Note)
- about 600g (1 1/4 lb) sugarpaste
Put the chocolate in a heatproof bowl and place over a pan of hot water – don’t let the base of the bowl touch the water. Stir occasionally until the chocolate has melted.
Combine the glucose and sugar syrup in a bowl and place this in another bowl of hot water. Stir until just warm, then add to the chocolate. Stir with a wooden spoon. Cover or transfer to a plastic bag and store at room temperature for 24 hours before using. Do not refrigerate. Before using knead lightly to make pliable. Knead the chocolate paste with an equal weight of sugarpaste on a surface dusted with icing sugar and it is now ready to use Roll out between sheets of plastic thicker than plastic wrap.
Makes 1.5kg (3 lb)
NOTE: For sugar syrup, mix 6 tablespoons sugar in 5 tablespoons water, bring to the boil and boil for 3 minutes. Cool to room temperature and store in a glass container with a tight lid. Store at room temperature.