I did 225g white chocolate and 87g golden syrup which is what my tbsp’s gave because i wanted to try this recipe first incase i did not work for me.
However im trying to cover a box and the chocolate is cracking when folding it over the 90 degree angle of the box? do i need to up the golden syrup to make it more flexible.
I usually use a different recipe which uses more ingredient’s with 150g glucose to 250g white chocolate and that has never cracked for me. But due to the cost of glucose and cocoa butter in that recipe i thought i would try yours which only needs the two ingredients! Im a bit late on this post so still hope you are able to help me.
