1 pound Dark chocolate (50-56% cocoa)
3 fluid ounces Simple Syrup
5 ounces Glucose or corn syrup
Yield: 1 1/2 pounds
1. Finely chop the chocolate and melt to 90°F (32°C).
2. Heat the simple syrup to 180°F (81°C) and combine it with the glucose or corn syrup.
3. Stir the syrup mixture into the melted chocolate.
4. Let cool at room temperature for a few hours.
5. Knead the mass until well blended and elastic. Wrap the modeling chocolate in plastic wrap and store in the refrigerator before using.
Yield: 1 1/2 pounds
3 fluid ounces Simple Syrup
5 ounces Glucose or corn syrup
Yield: 1 1/2 pounds
1. Finely chop the chocolate and melt to 90°F (32°C).
2. Heat the simple syrup to 180°F (81°C) and combine it with the glucose or corn syrup.
3. Stir the syrup mixture into the melted chocolate.
4. Let cool at room temperature for a few hours.
5. Knead the mass until well blended and elastic. Wrap the modeling chocolate in plastic wrap and store in the refrigerator before using.
Yield: 1 1/2 pounds
Last edited by a moderator:
