Modelling Chocolate

[bella_again]

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

[mugssy65]

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

[bella_again]

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!

[mugssy65]

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

[bella_again]

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.

[shinynewid]

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.

[mugssy65]

Well done shiny!

i was going to suggest a ganash!

[bella_again]

Thank you Shiny, very much appreciated 🙂