Modelling Chocolate Recipe: Realistic Cake secret

Описание: As promised, this is the recipe I used to make the modelling chocolate🥰:
To make sure I have covered everything to help you, I have split the tutorial in 2 parts:

This is Part 1: modelling chocolate recipe
Part 2 will be: how to troubleshoot modelling chocolate gone wrong.

Part 1 Recipe:
All you need
♡Candy melts any colour of your choice/white chocolate 300g (any kind)
♡corn syrup or golden syrup 75g
♡Cling film to wrap

For the recipe above I used white candy melts and corn syrup to get this perfect white colour.

you can increase the recipe portion proportionately but I would suggest, if you are trying for the first time try a smaller quantity first as chocolate can be a bit temperamental.
How to make
•Melt the candy melts. Don't overheat as this might burn the chocolate. I warm in the microwave for 30 sec at a time. The chocolate should be melted but not very hot (otherwise it might split)

•Next slightly melt the syrup. So that it is a flowing consistency but again NOT very hot.

•Now pour the syrup in the chocolate and fold it in. While folding you will notice the the liquid chocolate slowly transforms to a dough-y texture. Stop right there. By overmixing you might cause the chocolate fat to seperate.

•Now wrap this in a cling film. Leave aside for about 6 hours to harden.


It will be hard, but don't worry, knead till smooth and its ready to use! Make sure knead out any bits of chocolate so it is all combined to a smooth paste. The texture is a lot like clay. So moulding shaping is so much easier.

Follow @diyacakesit for cake decorating tips, hacks and realistic cakes🩷🩷


##modellingchocolaterecipe
#shortswithcamilla