8 ounces Cocoa butter
1 1/2 pounds Powdered sugar, sifted
1 pound Fondant, room temperature
1 pound Glucose or corn syrup
Yield: 4 pounds
1. Melt the cocoa butter over a double boiler until it reaches 90°F (32°C).
2. Place the powdered sugar, fondant and glucose or corn syrup in mixer with the paddle attachment. Add the melted cocoa butter and mix on low speed until well combined, approximately 5 to 7 minutes.
3. If the cocoa butter separates from the mixture during mixing, let it cool for 15 to 30 minutes and mix again. Wrap the modeling chocolate in plastic wrap and store in the refrigerator before using.
1 1/2 pounds Powdered sugar, sifted
1 pound Fondant, room temperature
1 pound Glucose or corn syrup
Yield: 4 pounds
1. Melt the cocoa butter over a double boiler until it reaches 90°F (32°C).
2. Place the powdered sugar, fondant and glucose or corn syrup in mixer with the paddle attachment. Add the melted cocoa butter and mix on low speed until well combined, approximately 5 to 7 minutes.
3. If the cocoa butter separates from the mixture during mixing, let it cool for 15 to 30 minutes and mix again. Wrap the modeling chocolate in plastic wrap and store in the refrigerator before using.
