Modelling chocolate recipe and tips.
How to make modeling chocolate and how to work with modelling chocolate. I have tried a few different modelling chocolate recipes, so far the best I have found is a simple ratio of corn syrup or glucose to white compound chocolate. I use this recipe for everything from figures to flowers
The pastillage recipe after the photos is extremely simple and cheap to make. I’ve found it fairly easy and pretty reliable. The recipe is essentially an old fashioned version of pastillage. I have been using this recipe for years to create everything from sugar paste flowers to simple figurines. Best of all it is gluten free and has just three ingredients and water, all of which you can get at nearly any supermarket. This is perfect for structural pieces like the soles and heels of sugar shoes, wired centres for sugar flowers or very thin structural decorations.