recipe.exchange

Modeling Chocolate

@arecipe.bsky.social

Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.

Total 00:10
Yield 550–650 g (1¼–1½ lb)

Ingredients

  • 450 g (1 lb) chocolate
  • Glucose, corn, or golden syrup as indicated by the below table, plus more as needed

Instructions

  1. 1
    Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
  2. 2
    Leave to cool slightly to temperature around 35 °C (95 °F).
  3. 3
    Combine in syrup, slowly mixing well to thicken the mixture.
  4. 4
    Transfer to a cling film, wrap and flatten, and leave to cool completely.
  5. 5
    Knead the modeling chocolate until pliable and smooth.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Modeling_Chocolate