| Difficulty: | |
| Prep time: | 15 min |
Modelling Chocolate is more flexible and pliable than fondant, this is a perfect medium to creating figures or modelling shapes and figures. Modelling chocolate can be made using white, milk or dark chocolate and white chocolate can also be coloured with soft gel pastes.
Modelling chocolate can also be mixed with fondant to provide a more flexible medium to work with compared to using fondant on it's on.
285 g Chocolate
1/3 Cup Light Corn Syrup (Karo Corn Syrup)
Melt chocolate and then stir in the corn syrup. Mix until well combined and it forms a ball.
Wrap in plastic wrap and let it become a bit firm so its a bit stiffer than playdough. You can use the fridge to speed up the process - if it becomes too firm, just break off a small piece and then knead until pliable. Then play away!
Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.
