Printable View
Does anyone have experience using chocolate plastic or modelling clay? I've been researching recipes and they all seem to include corn syrup. I'm aware that corn syrup is completely evil, so was wondering if anyone had successfully substituted it in making chocolate modelling clay?
If not, I'll have to track some down.
What type of colours are best to use?
I understand it can last ok out of the refrigerator. How long would it be ok for?
Liquid glucose is a good substitute for corn syrup, but I have never made chocolate clay. Whilst it (corn syrup) may be evil, isn't it about on par with most other "sugar syrups"? How much corn syrup is in the recipe, and what would be the portion size per person?
I know "evil" was a bit over the top :) I thought maybe honey or maple syrup could be a substitute, but apparently it doesn't work.
I can only see American recipes, which have about 1/3 cup syrup to 10-14oz chocolate.
I was going to use it as an alternative to fondant to ice a cake. Obviously one type of confectionery is as bad as the other, so I'll get over the corn syrup thing if I want to use it like that.
lol @ evil... It was funny. I think I knew what you meant. :) I think honey and maple syrup have the wrong consistency required for this sort of thing, after reading many recipes for chocolate plastic. It's the bizarrest thing. I've never heard of it before now. Seen it, yes, but I didn't realise what I was looking at.
Speaking of consistency, glucose syrup could be too thick, but I did find on a blog, someone using glucose syrup, and a sugar syrup ("It's made of 7 parts sugar to 4 parts water"):
If you google "bonbini blog modeling chocolate" it will be there. Or, you could just use the corn syrup. And go to the dark side... :ninja::
1 lb. dark chocolate
5 oz. glucose
4 oz. syrup, 30 degrees Baume (7 parts sugar to 4 parts water)
You might just have to make a trial run....
I take that as a challenge :) I'll give it a go. I'm not great working with chocolate, but I'll make the sacrifice.:
But yes, I may have to trade a bit of my soul. It's just so tempting :)
Yes.... be tempted.... lol
I forgot to say before, I think it should keep out of the fridge as long as the chocolate itself would keep for. But wrapped up. However, that is just from what is in the recipe (let's face it, chocolate and corn syrup!), and chocolate lasts ages. Apparently.
Glucose or golden syrup would be fine. Modelling chocolate can be quite hard to work with if you aren't used to it but if you are like me and have warm hands it's easier than fondant.
i want to be your guinea pig. and now i need to google this chocolate modelling clay stuff...sounds great!
Yay! But that means you have to come home, stat. Good deal, I think :):
I've seen people make it for kiddies to use as chocolate play dough. Looks like fun, but I'm not sure I'd let them use it all the time. Not good for them. Probably fun at kiddies parties though.
Rouge - I usually are cold hands, but can warm them up. I might try with golden syrup. Do you think with white chocolate, golden syrup would spoil the colour?
I really need a good excuse to make this other than I wanna :) anyone got a birthday coming up?
If you are looking at colouring white modelling chocolate then I'd stick to glucose or take a trip to USA foods and get Karo light corn syrup..
Cassius its used a lot in cake decorating its used heaps on Cake Boss
Yep. Looks like light corn syrup it is. Going to the dark side....
i must master it in time for the girls' birthdays...especially if it is easier than fondant...
I went to USA Foods and they were out of Karo light, so I figured it was meant to be, given it will take weeks to get the next order. So off I went to the Organic shop, feeling all smug and pious, to buy weird powders and oils that are healthy and what did they have on their shelves? This healthy food shop?
Karo light syrup :)
Now I have to figure out if I can make this stuff in the Thermomix.