http://cakecentral.com/recipes/1985/candy-clay-for-modeling-3d-figures
Great recipe for easy and tasty modeling chocolate
Just to let you know golden syrup wont work. Not sure what you could substitude for corn syrup.
where abouts are you? i live in aust. and we dont have corn syrup readily available, i sub it out with glycose, which is basically the same, except thicker.
as for the modeling chocolate, i had a little experiment tonight and foudn that if you melt the chocolate down, spread it ona sheet and let it cool a little, you can use it as clay just as is! now you have to get it at just the right conisistency for this to work, but this is pretty easy, ie, have a turn, find its too soft, let it cool a bit longer.. find its to hard, zap it or warm it with the heat from your hands (depending on how hard its got). youve just got to work relatively fast is all!
otherwise this is another recipe i have used and it works great!! just didnt have the time to make it tonight.. ok.. maybe i did.. but i was feeling a little lazy.. haha
http://cakecentral.com/recipes/2091/white-chocolate-paste-for-making-roses
i found it easier than the other recipe, which i never have any luck with. my chocolate always seem to seize when i add the glucose with the other recipe...
hth. =)
where abouts are you? i live in aust. and we dont have corn syrup readily available, i sub it out with glycose, which is basically the same, except thicker.
as for the modeling chocolate, i had a little experiment tonight and foudn that if you melt the chocolate down, spread it ona sheet and let it cool a little, you can use it as clay just as is! now you have to get it at just the right conisistency for this to work, but this is pretty easy, ie, have a turn, find its too soft, let it cool a bit longer.. find its to hard, zap it or warm it with the heat from your hands (depending on how hard its got). youve just got to work relatively fast is all!
otherwise this is another recipe i have used and it works great!! just didnt have the time to make it tonight.. ok.. maybe i did.. but i was feeling a little lazy.. haha
http://cakecentral.com/recipes/2091/white-chocolate-paste-for-making-roses
i found it easier than the other recipe, which i never have any luck with. my chocolate always seem to seize when i add the glucose with the other recipe...
hth. =)
Thanks so much for posting this! I got as far as working out that the US recipes don't work as our glucose is too thick to sub for corn syrup but having ruined a lot of good chocolate I hadn't had the heart to experiment any further! Might have to try again now!
haha i went through a decent amount of chocolate before i figured it out.. kept think water must have got on my mixing spoon maybe? did i cook it too long? should i warm the glucose before i add it to teh chcolate? yea, it just didnt work.. lol
the recipe link there DOES work though=)
link to the pepe method: http://cakecentral.com/cake-decorating-ftopict-623004-pepe.html
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