Modeling Chocolate 2
- 10oz of candy melts
- 1.5oz of corn syrup for dark colored melts
- 2oz of corn syrup for light colored melts
Level of difficulty Average
Cost Average budget
This is super important!! When making modeling chocolate make sure you DO NOT over work it. After you add your corn syrup, you only want to mix 20 strokes at the most!! If you mix it past that, you run the risk of breaking it and turning it into an oily mess. When that happens, you can trap that wax/oil within pockets of the modeling chocolate and you'll get little bits in there that are near impossible to work out.
I pour out the seized chocolate onto a piece of plastic wrap and I flatten it down to about 1/2" thick. I dab it once with a paper towel to press out any "wax pockets" then leave it sit for about an hour. It will set up firm, but not hard. After an hour to an hour and a half I trim off any wax around the edges and start to knead it together nicely to work in any trapped wax before it cools completely and gets rock hard. After I work it to a smooth consistency, I wrap it and let it sit overnight before using it (or at least 6 hours).
The ounces of corn syrup above are by weight!! If you want to figure out how much corn syrup you need per cup, then remember that one cup of corn syrup weighs 11.5oz.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!