Modeling chocolate

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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
 
leasingthisspace said:
Do you have to temper modeling chocolate? I've never modeled chocolate but I'm curious.

I believe not. I could b wrong tho :). Iv recently attempted tempering chocolate but got interrupted and havnt had a chance to go back to it but I think u only temper chocolate so it gets that shine and 'snap' sound to it for presentation reasons.
With this modeling chocolate it's meant to turn out a bit like plasticine lol
 
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