I'm after the best modeling chocolate recipe

Hi Paul
I have just started using Modelling chocolate and best recp: 1kg any chocolate and 1 cup light corn syrop. Melt the chocolate 1min, the 30sec, and possibly 30 sec more (should not take you more then 2 min) then add syrop (but warm it up in Micro for 30sec, so its not cold), mix it well but not too long. Good luck! put it in plastic wrap over night in room temp and next day just mold it. It will be hard, thats normal, just mold until is soft.
Beata ;)

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

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.

Thanks all for our recipes much appreciated,More questions before I give it a try,is corn syrup the same as Australian golden syrup or is it glucose? When using Americolour paste for colouring do I need to use the oil based chocolate colours or will the usual gel paste do?
Regards Paul

Paul corn syrup isn’t like either. I am in Tassie and it is available in the supermarkets here. Its clear like the glucose though but that’s where the similarities end.

Paul I use liquid glucose hence the higher quantities compared with chocolate, my recipe you can add any of the gel colours it it, I haven’t used corn syrup as can’t find it easily in NZ