{"id":3849,"date":"2013-10-11T18:36:15","date_gmt":"2013-10-11T08:36:15","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3849"},"modified":"2017-03-25T19:44:09","modified_gmt":"2017-03-25T09:44:09","slug":"modeling-chocolate-recipe-make-modelling-chocolate","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/modeling-chocolate-recipe-make-modelling-chocolate\/","title":{"rendered":"Modeling Chocolate Recipe (make modelling chocolate)"},"content":{"rendered":"
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Modelling chocolate tastes better than fondant but is not quite as easy to work with, so I find it good for smaller projects. \u00a0It does not set hard like fondant does so you can’t use it for some applications. \u00a0Normally it is made from corn syrup and candy melts, two very expensive ingredients in Australia so here I will give you a number of different recipes for you to try.<\/p>\n\n\n\n\n\n\n\n\n\n\n
Chocolate Quantity<\/strong><\/td>\nSyrup Quantity<\/strong><\/td>\nResult<\/strong><\/td>\nRating<\/strong><\/td>\n<\/tr>\n
100g (3.53 ounces) Nestle Melts<\/td>\n4 teaspoons Glucose syrup<\/td>\nWorkable but not as good as when made with corn syrup<\/td>\n***<\/td>\n<\/tr>\n
100g (3.53 ounces) Nestle Melts<\/td>\n2 teaspoons Corn Syrup<\/td>\nSmooth, good consistency<\/td>\n****<\/td>\n<\/tr>\n
100g (3.53 ounces) Cadbury Milk Chocolate<\/td>\n8 tsp glucose syrup<\/td>\ntastes good, texture a little ‘sticky’ not as smooth as using corn syrup.<\/td>\n***<\/td>\n<\/tr>\n
100g (3.53 ounces) Cadbury Milk Chocolate<\/td>\n4 tsp corn syrup<\/td>\ntastes great, flexible, pliable<\/td>\n****<\/td>\n<\/tr>\n
100g (3.53 ounces) Cadbury Milk chocolate<\/td>\n1 Tablespoon glucose syrup plus
\n1 teaspoon water<\/td>\n		Not good, crumbly<\/td>\n*<\/td>\n<\/tr>\n
100g (3.53 ounces) Wilton Candy Melts<\/td>\n2 tsp corn syrup<\/td>\nThe best results, pliable, flexible, smooth<\/td>\n*****<\/td>\n<\/tr>\n
100g (3.53 ounces) Wilton Candy Melts<\/td>\n2 tsp Glucose Syrup
\n1 drop gel colour<\/td>\n		Very crumbly, useable but only just, breaks easily.<\/td>\n**<\/td>\n<\/tr>\n
100g (3.53 ounces) Wilton Candy Melts<\/td>\n4 tsp glucose\n<\/td>\nGood, flexible, rolls out well<\/td>\n****<\/td>\n<\/tr>\n<\/table>\n

The modeling chocolate ingredients need to be combined carefully at the same temperature as each other so that it doesn’t seize, watch the video for instructions on how to do this.<\/h3>\n