Modelling Chocolate Question

Decorating By Mylittleflutterby Updated 23 Jul 2009 , 4:17pm by mbt4955

Mylittleflutterby Cake Central Cake Decorator Profile
Mylittleflutterby Posted 23 Jul 2009 , 3:51pm
post #1 of 3

I want to make some modelling chocolate (Toba's recipe) but I only have regular corn syrup and for the small amount I would be making I don't really want to buy light corn syrup. Would regular corn syrup be ok or would it affect the final product?

2 replies
ibmoser Cake Central Cake Decorator Profile
ibmoser Posted 23 Jul 2009 , 4:10pm
post #2 of 3

By "regular corn syrup", do you mean dark? If so, I don't see why it wouldn't work. It would give a slightly different flavor, but I think the consistency of dark and light corn syrup is about the same. I have light, golden, and dark, and they all seem to be about the same viscosity - just a more noticeable taste as the color darkens. Chocolate is dark enough that the color in the syrup won't matter. Anyone else with experience here?

mbt4955 Cake Central Cake Decorator Profile
mbt4955 Posted 23 Jul 2009 , 4:17pm
post #3 of 3

I don't know, but I think that ibmoser is probably correct. There would be a difference in the flavor and the color (depending on what color chocolate you are using), but I think the consistency would be fine.

Quote by @%username% on %date%