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Glucose Syrup vs. Corn Syrup in Modelling Chocolate

post #1 of 9
Thread Starter 
Hi all,
I would like to try my hand at working with modelling chocolate and tried to make my first batch today and it was a disaster LOL icon_redface.gif
I can only buy Glucose syrup here in NZ and not corn syrup as stated in ALL chocolate recipes. I guess that is why my batch was a crumbing mess icon_sad.gif
The glucose syrup I buy is so thick it is almost solid (if that make sense!) what sort of consistancy (viscosity) is the corn syrup you can buy in the USA?
Can I thin down the Glucose syrup with water prior to mixing with melted chocolate or is there another way to substitute the glucose for corn syrup?
Any suggestions or advice would be welcomed!

Many thanks
Cheers
Terry
Just getting started....and totally addicted!
Reply
Just getting started....and totally addicted!
Reply
post #2 of 9
Hi Terry

We have glucose syrup in Australia too. Yes, you can add water to the glucose to thin down the consistency - 25mL of water to 300mL glucose, added to 1 kg chocolate. I've never actually made it, so you might want to try a small batch first to check those ratios.

Apparently, If the modelling chocolate turns out crumbly you can rewarm it and add more melted chocolate - so perhaps all is not lost with your first batch.

Good luck!
post #3 of 9
Hi Terry, Cake decorating shops usually sell corn syrup. Cake Stuff in Hastings NZ sells it on line.
post #4 of 9
Same here! No corn syrup!

It took me 3 tries to get a decent modelling chocolate! I actually use glucose in the exact same quantities as the recipes using corn syrup....

If its crumbly or oily it may be due to the chocolate being too hot! i had to cool down my chocolate..added my glucose which i had heated slightly to make it an easier consistency (im not entirely sure if this is correct practice or good for the glucose though icon_razz.gif) and voila!

good luck! icon_smile.gif
post #5 of 9
Chocolate Modelling Paste
600g dark chocolate
200g liquid glucose [weight not volume]
50ml water
Melt the chocolate. Warm the glucose,then add it to the chocolate. Mix well. Add the water. Mix well. Cover bowl with plastic wrap and leave at room temperature overnight.
To use, knead until pliable before using..
post #6 of 9
I have this recipe:
450 gram chocolate
125 ml glucose
2 tsp ice cold water. Do not put more water in, or you wouldn't be able to get an emulsion)

Melt the chocolate. Warm the glucose a little, by putting it in a bath of hot water. Pour the glucose with the chocolate and stir. Put in the cold water. It firms up to a ball. Kneed it. Wipe away the fat that comes out. Rest for a night in the refrigerator. Before use warm again a little in the microwave (not too long!)
post #7 of 9
Thread Starter 
Hi all,
Many thanks for the wonderful replies!!! I will try the additional recipes given, thanks again icon_smile.gif

I finally managed to make some white chocolate modelling paste using Golden Syrup instead of light corn syrup or glucose syrup. It worked out quite well (I think...I have never seen or used bought chocolate paste) but the syrup did make the white chocolate turn "gold" lol.

I will keep on trying as it seems that most people like using chocolate for modelling figures, which is something I am keen to try but not sure if I have the skills/talent for it!

Cheers
Terry
Just getting started....and totally addicted!
Reply
Just getting started....and totally addicted!
Reply
post #8 of 9
Hello everyone! What quantity shall I use with golden syrup?? I'm going to try my first batch with glucose today!! Very excited=":)
post #9 of 9
Hi, have you tried those several recipes for making modelling chocolate with glucose? I am having the same trouble and need advice. Which recipe works the best? Thank you so much!
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