White Modeling Chocolate Recipe - Full Proof Method
Modeling chocolate has become a basic cake decorating recipe with so many possibilities. White modeling chocolate can be a bit tricky, but this simple, easy and effortless recipe will give you the perfect ratio for the best modeling paste as well as the right method, tips, and tricks you need to master and use white modeling chocolate paste.
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 350 grams
- 300 grams White chocolate
- 1/3 cup Light corn syrup
Melt chocolate in a microwave or double boiler.
Once melted add light corn syrup.
Stir until just combined (see tips).
Pour into a ziplock bag, spread evenly in the bag
Place in the fridge to cool for at least 3 hours or on the counter ziplock in good weather.
Using modeling chocolate
Remove from the fridge a few hours and let come to room temperature.
If the paste is very hard - thaw in the microwave for 5 to 10 sec (see tips).
Knead until just smooth and pliable (see tips) before you use.
Using the modeling chocolate
- Remove from the fridge a few hours and let come to room temperature.
- If the paste is very hard - thaw in the microwave for 5 to 10 sec (see tips)
- Knead until just smooth and pliable (see tips) before you use.
- Store in the fridge for three months or in the freezer for up to 6 months
Serving: 107grams | Calories: 534kcal | Carbohydrates: 66g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 19mg | Sodium: 92mg | Potassium: 0mg | Fiber: 0g | Sugar: 66g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%