Wednesday, November 19
MAKE IT: Modeling Chocolate
If you are a television food show watcher, you know modeling chocolate is use for a variety of things. From cake toppers, to cupcake garnishes, even a few pop treats with groovy jazzy bits. Modeling chocolate is one of the easiest things to make and holds in your refrigerator for months.
Full time 24 hours (includes 23 hour rest time)
Makes 12 oz. modeling chocolate
12oz bag candy melts (Wilton works best)
1/3 cup corn syrup
In a heavy bottom sauce pot bring 2-3 cups of water to a rapid boil. (or use a double boiler)
In a Pyrex bowl place candy melts and place bowl over boiling water, make sure the bottom does not hit the water.
Melt candy melts until smooth and even in texture, stirring to avoid scorching.
Remove from heat once melted completely and pour in corn syrup.
The chocolate will begin to stiffen, so work with some force and rather quickly to stir these together.
Once fully combined and cooled to the touch, place mixture in a zip-top plastic bag.
Squeeze out excess air, place bag in refrigerator and let sit for a day before using.