topic Re: Modelling Chocolate in Community Spirit

Modelling Chocolate

bella_again — Tue, 23 Apr 2013 12:39:50 GMT

Does anyone have a recipe that specifies the quantity of glucose syrup, water and chocolate needed?

Re: Modelling Chocolate

mugssy65 — Tue, 23 Apr 2013 12:46:49 GMT

Are you sure it has water in it bella? If you put water in chocolate it ceases.

Re: Modelling Chocolate

bella_again — Tue, 23 Apr 2013 12:59:49 GMT

Yes it does have a small amount in, ideally you would use rice malt syrup but I don't know if you can get that in Australia.Glucose syrup is much thicker. I just did a test run without it it goes very hard, but with a very small amount of water its more flexible. Still trying to work out the quantities thou as I really don't want to stuff up DD's birthday cake lol!

Re: Modelling Chocolate

mugssy65 — Tue, 23 Apr 2013 13:08:47 GMT

Can you not sure brown modelling paste? What are you trying to model?

Re: Modelling Chocolate

bella_again — Tue, 23 Apr 2013 13:24:41 GMT

I'm making a tardis for my DD so I need it to cover the outside of the cake. Usually I'd use mock cream icing or something similar but was taken when I saw this on you tube

http://www.youtube.com/watch?v=AZJFWC_GFeM

It has a chocolate modelling tutorial but does not give measurements. If all else fails I could use icing sugar.

Re: Modelling Chocolate

shinynewid — Tue, 23 Apr 2013 13:38:55 GMT

Found this on the net,

Are you trying to use something like this?

PLASTIC CHOCOLATE - Australian measures
500g dark chocolate
8 1/2 tb liquid glucose
5 ts water
Mix liquid glucose and water until completely combined.
Melt Chocolate either in double boiler of microwave.
Mix glucose mixture into chocolate until dough forms,
Wrap chocolate dough in plastic. Stand in a container on kitchen bench 4-8 hours [over night is fine].
Cut chocolate dough into 5 cm cubes then zap in microwave to soften before use.

Australian Liquid Glucose is thicker than American Corn Syrup. The addition of a feww teaspoons of water thins it sufficiently to use to make a pliable mixture.

Re: Modelling Chocolate

mugssy65 — Tue, 23 Apr 2013 14:35:48 GMT

Well done shiny!

i was going to suggest a ganash!

Re: Modelling Chocolate

bella_again — Wed, 24 Apr 2013 04:26:09 GMT

Thank you Shiny, very much appreciated 🙂