Modeling Chocolate

Baking By laidbackluvvie Updated 12 Jul 2010 , 3:35pm by laidbackluvvie

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laidbackluvvie Posted 11 Jul 2010 , 9:27pm
post #1 of 3

Hi everyone, have any uk bakers tried making modeling chocolate with golden syrup, i tried but it was so gooey and slippery when handling it i gave up. cant buy karo here so any ideas would be welcome. thanks

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BlakesCakes Posted 12 Jul 2010 , 2:26am
post #2 of 3

I can't see golden syrup working properly.

Perhaps you can find glucose at a local chemist???? It's a bit thicker than our light corn syrup (which is glucose with water added). You could thin glucose with a bit of water--it should pour like thick chocolate syrup--and use that. I think you'll be happier with the results.

After you mix the glucose with the chocolate, squeeze out most of the moisture and let it rest. It'll be very hard, but you can microwave it and then it will knead easily. Roll it out on corn flour and if it gets sticky, set it aside for awhile and run your hands under cold water before going back to it.


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laidbackluvvie Posted 12 Jul 2010 , 3:35pm
post #3 of 3

thanks rae, i can get glucose from my cake decorating suppliers,i will give it a try, thanks for your help. regards sue

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