Dark Modelling Chocolate

 

                                        

Ingedients:

Dark chocolate compound - 250 g

Light Corn Syrup - 125 g

Method:

• Melt Chocolate in double boiler method and set aside.
• Slightly warm the corn syrup and pour it to melted chocolate.
• Mix gently and stop mixing when it form a thick mass.
• Transfer it to cling film and wrap it.
• Now again double wrap the same and set aside for 2-3 hours.
• Once it is frim enough to touch, remove it from wrap.
• Knead it gently to get soft dough.
• Again cling wrap in 3 layers and place in air tight container.
• Place the box in room temperature.
• It acts like fondant and can use for decorating cakes.

• Do not overmix, as it leaves oil or will become dry.
• After mixing, rest time is must.
• In hot weather it takes more time compare to chill weather.
• Will stay good for weeks.
• If final dough is hard we can microwave it for 5 seconds and then knead and use.
• We can use liquid glucose (same amount) instead of corn syrup.