Orryette
Cook
- Joined
- Mar 14, 2012
- Messages
- 62
Hi guys.
Does anyone know about modeling chocolate?
I've never done it before but want to try. I've found a recipe that says 250g milk chocolate and 10-11 tsps glucose syrup. I've done this and granted it is still cooling and I havnt kneaded it yet. My gut instinct is I havnt done it right it seems lumpy and sort of like it's separated.
Any tips?
Cheers
Does anyone know about modeling chocolate?
I've never done it before but want to try. I've found a recipe that says 250g milk chocolate and 10-11 tsps glucose syrup. I've done this and granted it is still cooling and I havnt kneaded it yet. My gut instinct is I havnt done it right it seems lumpy and sort of like it's separated.
Any tips?
Cheers