MelinArt Cakes
Hi Paul i just came across this recipe from MelinArt Cakes from her facebook page
White Modeling Chocolate
16 ounces white chocolate
1/3 cup light corn syrup
Dark/ Milk Modeling Chocolate
16 ounces semisweet chocolate/ Milk Chocolate
1/2 cup light corn syrup
Direction:
1_ To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
2_Melt the chocolate. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
3_Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a plastic freezer bag and let it rest over night.
4_When the dough is firm, knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable.
Note:
_ Do not over heat the chocolate.
_ As soon as chocolate and corn syrup combined completely, stop stirring. Do NOT over mix the mixture.
_ If Chocolate paste is dry add more corn syrup and knead it.
_ If your Chocolate paste is oily, it means you didn’t let chocolate cool before adding Corn Syrup. Allow the chocolate to cool (about 33C)
_ Well wrapped the chocolate. It will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.
Analaria1
