What is this modeling chocolate?

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Permalink Reply by Bettina Dwyer on March 31, 2011 at 5:15am

Modelling chocolate is a mix of chocolate and glucose. I have a lovely book called Chocolate Cakes for Wedding Celebrations by John Slattery. The recipe in this book is 600gms dark chocolate 200grams liquid glucose and 50ml water. Warm the chocolate to 40 degrees C. Slightly warm the glucose and add to the chocolate and mix well, then add the water.

Place in a plastic bag and leave to stand overnight.

Cut small pieces and knead until pliable.

Permalink Reply by Kate Ketley on March 31, 2011 at 5:27am

thanks for that, so it works like fondant? Does it keep? might have to give it a go with my easter cake!

Permalink Reply by Bettina Dwyer on March 31, 2011 at 6:13am

It will keep for up to 6 months in an air tight container without refrigerating it. You can roll it out and use it to cover a cake like fondant. you can also make figures and flowers with it.

Milk chocolate paste is made the same way. 800gms milk chocolate, 500gms glucose and 50mls water.

White chocolate paste is made slightly differently.

750gms white chocolate, 200gms granulated sugar, 100mls water, 370gms pure icing sugar.

Warm chocolate to 40 degrees C. Mix granulated sugar and water together and bring to boil. Add chocolate and mix thoroughly, then add icing sugar.

Place in plastic bag and leave overnight.

Elaine Mcgregor uses a recipe on her wedding cakes DVD 140gms warmed glucose and 180gms white chocolate. Warm the chocolate and add the glucose. Mix together until it forms a ball. Take it out and knead it. The oil will come to the surface. Then wrap in plastic and leave overnight. Knead small pieces to make pliable.

Permalink Reply by Kate Ketley on March 31, 2011 at 6:35am

Thanks once again Bettina, thats interesting, never heard of it before seeing it on TV.

Bettina Dwyer said:

It will keep for up to 6 months in an air tight container without refrigerating it. You can roll it out and use it to cover a cake like fondant. you can also make figures and flowers with it.

Milk chocolate paste is made the same way. 800gms milk chocolate, 500gms glucose and 50mls water.

White chocolate paste is made slightly differently.

750gms white chocolate, 200gms granulated sugar, 100mls water, 370gms pure icing sugar.

Warm chocolate to 40 degrees C. Mix granulated sugar and water together and bring to boil. Add chocolate and mix thoroughly, then add icing sugar.

Place in plastic bag and leave overnight.

Elaine Mcgregor uses a recipe on her wedding cakes DVD 140gms warmed glucose and 180gms white chocolate. Warm the chocolate and add the glucose. Mix together until it forms a ball. Take it out and knead it. The oil will come to the surface. Then wrap in plastic and leave overnight. Knead small pieces to make pliable.