Hi Paul I use White Compound Chocolate buttons (Gilmours Brand) Melt on low in Microwave then cool to 91F (I find easier to work in Fahrenheit more accurate) Tne zap the Liquid glucose in Microwave on high for 30secs than add the melted chocolate to the glucose & mix well turn out onto bench & mix using a dough scraper (hands get it too warm & will leach oils) wrap in cling film & allow to cool properly
400g White Compound Chocolate
300g Liquid Glucose (I use Bakels)
To make white add a bit of Americolor bright white gel
To colour add the Americolor gel colours to made modelling chocolate & knead well
Hope this helps :-)
I also add modelling choc to fondant 50/50 to use in lace presses as you can roll thinner pop in freezer before removing for 5 mins then really easy to handle and better than using gumapste 50/50, also great to mix a bit into fondant to help with humidity issues
