FLAVOURED AND COLOURED MODELLING CHOCOLATE
Flavour and colour your modelling chocolate and take your desserts to the next level
Prep Time 10 minutes
overnight 12 hours
Servings 12
Calories 212kcal
Ingredients
- 250 g white chocolate
- 100 g golden syrup
- splash good quality extract - the flavour is your choice
- food gel colour of choice
Instructions
- Heat chocolate in the microwave or over a double boiler until it is melted
- Heat golden syrup for 20 seconds in the microwave or in a pan to make it more runny
- Add a splash of your chosen extract to the golden syrup
- Add your flavoured golden syrup to your melted chocolate
- Stir it all together with big sweeping motions until most of the golden syrup is combined but you can see a few golden syrup streak still running through. (This is the most important step because if you over mix your chocolate it'll end up being too hard and impossible to work with).
- Lay out some Cling film and pour out your chocolate. Spread it out flat and seal tightly in the Cling film
- Leave to set over night
- The next day your chocolate should be rock hard, break as much as you need off and start kneading to get it soft and pliable
- To test if you have kneaded enough, roll it out with a fondant rolling pin (a wooden one will make the chocolate stick) if the sides have any cracks on the edges you need to knead some more and test again. Your chocolate is workable, when you roll it out and all the edges are silky smooth.
- If you want to keep your chocolate its original colour then stop here and mould it into whatever you like. But if you want to change the colour roll out your chocolate add your chosen food gel colour to the middle and knead until all the colour has been evenly distributed. Remember to start of with a little bit of colour and add more as you go because if you add too much and it ends up being too dark you can't lighten it.
- Once you have the shade you like you can get to modelling (",)
Video
Notes
MODELING CHOCOLATE PROBLEM NUMBER 1:
'Chocolate is too hard and breaking' If you find your chocolate is too hard and just keeps breaking into pieces when you try to knead it, put it in the microwave for 10 seconds and it'll be perfect to work with. MODELING CHOCOLATE PROBLEM NUMBER 2:
'Chocolate is too sticky and greasy' You have heated the chocolate up with your hands, don't worry just put your chocolate in the fridge for a few minutes to harden and it'll be back to it's best in no time.
'Chocolate is too hard and breaking' If you find your chocolate is too hard and just keeps breaking into pieces when you try to knead it, put it in the microwave for 10 seconds and it'll be perfect to work with. MODELING CHOCOLATE PROBLEM NUMBER 2:
'Chocolate is too sticky and greasy' You have heated the chocolate up with your hands, don't worry just put your chocolate in the fridge for a few minutes to harden and it'll be back to it's best in no time.
Nutrition
Calories: 212kcal | Carbohydrates: 20g | Fat: 6g | Sodium: 32mg | Sugar: 13g