7
replies
snarkybaker
Posted 5 Jul 2008 , 4:53am
post #2 of 8
Modeling chocolate is just chocolate and corn syrup. Make it.
SeriousCakes
Posted 5 Jul 2008 , 10:39pm
post #5 of 8
I have a video on youtube with a recipe and it shows what it will look like:
Kiddiekakes
Posted 5 Jul 2008 , 10:56pm
post #6 of 8
I pkg of wilton candly melts...melted any kind...1/3 cup corn syrup...Mix it up.It will get quite gooey and even greasy but leave it out for a few hours on some paper towel and it will absorb and then become a nice plyable/shiny blob.You have to knead it to soften it otherwise it becomes hard again.
Here is an awesome article/recipe for the stuff.
http://www.joyofbaking.com/ModelingChoc.html
For all the chocolate, cept dark.... let the chocolate sit on newsprint before putting into the fridge. It absorbs some of the fat.
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