White Modelling Chocolate

Ingredients

450g Good Quality White Chocolate (alternatively use milk or dark, or even candy melts)
100ml Golden Syrup or Light Corn Syrup

Directions

1.	Melt the chocolate gently in a double boiler
2.	Warm the syrup so that it is a similar temperature to the chocolate
3.	Take the chocolate off the heat, and stir in the syrup. The syrup will cause the chocolate to 'seize' almost immediately. Stir carefully until just combined. Over stirring will cause the chocolate to separate.
4.	Put the mixture into a freezer bag, squeezing out as much air as possible, and fasten the top.
5.	Leave at room temp until fully cooled, then kneed to fully combine. Dust your surface with a little cornflour if it sticks, not icing sugar
6.	Leave to at room temperature until fully cooled, then place in the fridge for a few hours to set and its ready to use.
7.	Just break off a small amount that you want to work with and kneed in your hands until soft and malleable. Dont overwork it or you can cause the cocoa butter to separate out
8.	You can colour your chocolate with gels, pastes or powder but do not use liquid colours as this will not only affect your consistency, but can also cause the cocoa butter to separate.

Note

TIP: To prevent the corn syrup from sticking to the measuring spoons, lightly coat with vegetable oil before measuring.

Every brand of chocolate is different in quality (% of fat content, % of cocoa content), which can affect the amount of syrup required to achieve a good, workable batch of modelling chocolate. White chocolate needs less syrup than dark chocolate.

If modeling chocolate is too hard, dry, or crumbly, use more sugar syrup next time. If modeling chocolate is too soft, use less sugar syrup next time.

Wrapped well, it should store in a cool place for months, or you can freeze it in an airtight container. If its too hard, just kneed in a little more syrup.

White Modelling Chocolate