What exactly is "glucose syrup". Is it regular corn syrup, something I can buy ready made, or something that can be made at home?
The recipe I have found for chocolate modeling paste used glucose syrup for the dark chocolate. For the white chocolate the recipe uses a stock syrup, which it gives the recipe for.
Please what is glucose syrup???? I need to make chocolate roses for a cake due in a couple of weeks and want to practive them.
Thanks in advance for any help you can give me.
Karenelli: is this the recipe from the Mich Turner book? If so, will you let me know how your white choc paste turns out? I made it last week, and it was awful! It looked like lumpy BC! Very sticky, too. I couldn't use it. It' in the freezer now; I'm using small portions of it to add to my batter. Thanks!
Actually, Glucose is a much thicker syrup and can be made from corn, potatoes, wheat, or rice. If your recipe called for glucose and you substituted corn syrup that is probably the reason it failed, as corn syrup is a lot thinner than glucose. You can buy glucose at Michaels if you don't have time to order it on-line.
Amber
Karenelli: I followed the recipe as written; I did not substitute any ingredients. The only change I made was to cut the recipe in half. I'm positive I used the right measurements--I do this all the time and am very deligent. I honestly don't know where I could have gone wrong and wondered if maybe there was a misprint in the book. Let me know how you make out; I'm very curious.
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