Hi there, can anybody help me with advice on Modelling Chocolate? I love the idea of it but everything out there seems to be from the US which uses corn syrup!!! and their chocolate is different apparently. However I did find a uk recipe and seem to have made it ok, its just that once i start to play around with it, it becomes very soft and dosent hold its shape like even fondant does!! i have tried putting it back in the fridge and starting over but it changes in minutes!! does anyone have any ideas or has anyone used it?? thanks
Hi there, can anybody help me with advice on Modelling Chocolate? I love the idea of it but everything out there seems to be from the US which uses corn syrup!!! and their chocolate is different apparently. However I did find a uk recipe and seem to have made it ok, its just that once i start to play around with it, it becomes very soft and dosent hold its shape like even fondant does!! i have tried putting it back in the fridge and starting over but it changes in minutes!! does anyone have any ideas or has anyone used it?? thanks
I think golden syrup is a uk equivalent to corn syrup?
I don't think it's supposed to hold it's shape the same way as fondant, mine has always been softer. If I need it for anything more detailed than say, roses, I mix it 50/50 w/mmf and it holds up better.
The UK equivalent would be liquid glucose or golden syrup. I prefer using golden syrup and mix it 50/50 with melted chocolate to make choclate plastique for making flowers etc.
It is soft when mixed in these quantities so if you feel you need a stiffer paste try mixing less glucose/syrup with the chocolate ie 25/75 or 33/66.
I was intrigued when I came across this blog post.
http://www.hungryhappenings.com/2011/05/how-to-create-school-books-using-corn.html
She uses honey instead of corn syrup!
I think golden syrup is a uk equivalent to corn syrup?
I don't think it's supposed to hold it's shape the same way as fondant, mine has always been softer. If I need it for anything more detailed than say, roses, I mix it 50/50 w/mmf and it holds up better.
Thanks, I didnt realise you could mix it with mmf! will try that, also will try using less golden syrup next time.
I like the idea of using starburt softened in the microwave too.
I think golden syrup is a uk equivalent to corn syrup?
I don't think it's supposed to hold it's shape the same way as fondant, mine has always been softer. If I need it for anything more detailed than say, roses, I mix it 50/50 w/mmf and it holds up better.
Thanks, I didnt realise you could mix it with mmf! will try that, also will try using less golden syrup next time.
I like the idea of using starburt softened in the microwave too.
I've tried golden syrup and it definitely does not work its just really sticky and toffee-like... lets just say I used a whole box of icing sugar just to be able to touch it without sticking, I like the honey idea though ...
I can see where the honey would work. It probably has a similar water content to a good corn syrup. I'm not sure that I'd want to add that flavor to my chocolate, though. The corn syrup is more neutral in flavor.
That said, I think light treacle would be closer to corn syrup than golden syrup and I think the best substitute would be straight glucose.
Wilton sells glucose (and their products are sold worldwide) and I know that glucose is available in the UK at Tesco in the baking section and at most chemists.
I used to make my modeling chocolate with corn syrup, but I've converted to glucose because I get much less crystallization, so it's less grainy. I use the same amount in my recipe as I would with corn syrup.
Rae
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