Modeling Chocolate
Modeling chocolate is a pliable sugar paste made by blending chocolate and glucose, ideal for crafting shapes such as roses.
Ingredients
chocolate (heated to about 32°C)
about 2 portions
glucose (confectioner's glucose, heated to about 32°C)
about 1 portion
Instructions
1
Combine
Heat both the chocolate and glucose to about 90°F (32°C).
2
Knead
Mix them evenly until they form a firm, pliable paste that can be shaped into roses or other decorations.
