How to make modelling chocolate from scratch
So modelling chocolate! It's so flexible, it looks amazing and it tastes just perfect. When I first looked into using it as one of my cake decorating ingredients, I was a novice, and this means I was foolish enough to consider ordering it online in seemingly tiny amounts for ridiculous prices and additional post and packaging costs.
Firstly, if you are going to order online, in all fairness it's incredibly reliable, it comes in a range of flavours and colours, it's so easy to use and although I personally feel it's expensive; there are good reasons why.
So if you are on a last-minute basis with no time to make it yourself or are just plain lazy I would reccomend Beau:
The great thing with modelling chocolate is though it seems like a tiny amount (Which also saves storage space) it somehow goes miles!
However! There is a cheaper, simpler way which will make you about 500g of modelling chocolate (which lasts months in the fridge) in minutes using only 2 ingredients!
You will need... (Amounts depend on how much you wish to make, this makes about 700g)
-400g chocolate of any flavour (I used a mixture of dark and milk to give an amazing taste and slightly silkier texture!)
-1 small tin golden syrup!
-1 small tin golden syrup!
P.s please ignore the name tags this was for my food tech exam!
1. Bring a small pan of water to the hob and break the chocolate into a glass bowl placed over it.
2. Melt the chocolate...
3. Completely!
4. Pour in the syrup about 1-2 tbsp at a time and stir. If the consistency is not correct, add a little more until it looks like...
5. This! It should come away from the sides of the bowl into a ball.
6. Pour it into a sandwich bag.
7. Place in the fridge for approximately 1 1/2-2 hours
8. Take it out and there you have it!
9. Fully mouldable!
And for some inspiration on what to do next...
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