This is so fantastically simple!
Able to roll and make any mould to any shape and tastes gorgeous.
Just mix together and use as you would use play dough.
- 300g chocolate, white milk or dark.
- 1 cup icing sugar (powdered sugar)
- That’s it!!!
- I played with the mix, you may want to use more or less of each.
- Melt chocolate in a bowl in the microwave then stir in the sugar.
It may appear too dry, that means you have the right consistancy. Gather the mix in your hands and mould together like play dough. You can then roll it out(icing sugar on work surface and rolling pin) and cut or mould any shape, make roses as you would for sugar paste. When refrigerated the shapes are firm and delicious.
Hi Karen, thanks for posting - how well does this hold up for making flowers if they are not refrigerated and are put straight on a cake? thank you
Does anyone know what 300g measures in the US ?
300g is 2/3 of a lbs, or 13 oz or 1.5 cups in us metric system
hi, on another recipe listed on home page, you say to use 500g chocolate to 1 cup of sugar. does it make a difference. i would love to try this recipe. can anyone else answer this question?
I think 300g is 10.58 oz.
this was cracking when i tried rolling it out and shaping it. any tips?
I have always used choc and karo syup to make chocolate clay for my roses. It works beautifully and is very pliable. I actually weave chocolate baskets with it. Roses, gardenias, etc can be placed directly onto cakes or whatever else you are putting it on.
Sorry all this was a typo, should read 300g icing sugar, this needs to be squeezed and rolled in the warmth of your hands to get the consistency of play dough to prevent cracking, if this fails just use a little less sugar. Hope this helps. Also, because it is chocolate, I think if not refrigerated flowers etc may soften in appearance, but so long as you aren't keeping the cake anywhere warm you would be ok, the mix is quite firm.
Sorry all this was a typo, should read 300g icing sugar, this needs to be squeezed and rolled in the warmth of your hands to get the consistency of play dough to prevent cracking, if this fails just use a little less sugar. Hope this helps. Also, because it is chocolate, I think if not refrigerated flowers etc may soften in appearance, but so long as you aren't keeping the cake anywhere warm you would be ok.
HI karen_uk1, got a bit mixed up with ingred is it 3oog chocolate 1cup icing sugar thanks.
My God, yes sorry, I should just give up now.lol.
This recipe seams great for decorators, like me, who live in countries where there is no Corn syrup!
Yes it is so simple. Please let me know how you get on as I'm the only person I know who has made this. lol.
Thanks Karen_uk1. I was looking for moulding choc. recipe and voila, you posted this. Did you ever try to add colouring with white choc? Will it change the consistency? Thanks again
What a great idea!!! Thank you.- :)
I can't wait to try this!!! Thanks so much for posting.
Never tried to add colour but if it changes the consistency just add a little more sugar, let me know if this works for any one because as I said I am the only one I know who has made this.x
karo syrup is just sugar and water, i don;'t have the measurements, but just google it, i know you make it in a heavy pot, and boil.
There is powdered coloring available to color chocolate so you could use that for coloring instead of the gel. That shouldn't change your consistency.
karo syrup is corn syrup. Aussies have in the past had a lot of trouble getting Light corn syrup BUT i have managed to find it in the USA shop in Melbourne and Cake Deco (also in Melb). Im told you can use glucose syrup in its place - dont quote me on that though :) Nice to have a simpler recipe though! Thanks!
Regarding the corn syrup/glucose syrup... corn syrup has a higher water consistency as compared to glucose. You would just add a little less powdered sugar if you used glucose.
To make corn syrup you just mix 1 1/4 cups white sugar with 1/3 cup water in a sauce pan until it SLOWLY begins to boil. Turn the heat down and let it simmer 3-4 minutes until it's the right syrupy consistency. In fact... if you wanted to make glucose you do the exact same thing only you simmer it a little longer to get the thicker glucose consistency. Make sure you keep an eye on it as it cooks though... trust me... you don't want to be cleaning this stuff off of your stove ;-)
I tried this recipe with no luck. Seemed like it was good, so I wrapped and sat to the side until ready to use. When I went to use it it was rock hard, hand kneading didn't work I had to microwave it for a few seconds. It was very crumbly again so I kneaded it and it seemed ok again. Rolled it out (crisco wouldn't work, had to use ps) and cut the shapes I needed. I carefully removed them from the mat and they just crumbled. I remelted in a double boiler and added corn syrup so hopefully I can get something useful.
well thanks for the recipe i just now hope it works good when i try and make it.
did this recipe ever work for anyone? I would like to try it. What are the do's and donts you learnt while making it? Does it work well without the corn syrup?
thanks for the recipes - will try them soon one thing: can anyone post grams versus ounces, etc. as i am confused with this also thanks
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