Modelling Chocolate (Microwave Method)


340g Dark Compound Chocolate

160g Glucose Syrup


Place chocolate in a clean, dry glass bowl.

Microwave, uncovered, for 20-30 seconds on high (microwave times may vary). Remove the bowl from the microwave and mix the chocolate with a firm spatula or spoon for 20-30 seconds. It is important to stir warm chocolate for the same time as you microwave it, after heating. Repeat in microwave 20-30 second bursts until completely melted. Do NOT over heat.

In separate bowl , microwave the glucose syrup for 20 seconds or until slightly warmed.

Pour the syrup over the melted chocolate and continue to stir until well combined. It will quickly stiffen as you stir.

Pour the mixture onto a sheet of cling wrap and flatten into a large patty and seal it well. Allow to cool on bench for at least 2-3 hours, or overnight.

Use as required by breaking off small amounts and gently kneading it to soften to a workable consistency. Can be kept airtight at room temperature for up to 6 months or freeze for 12 months.

White Chocolate Ratio is 340g white chocolate to 116g glucose syrup. All other directions are the same as above.


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