Tuesday, September 13, 2011

Recipe Modelling Chocolate

Modelling chokolate it great to coat RKT in 3D figures.

I used modelling chocolate to make the head on this figure that mainly consists of RKT.

You can use glucose or even better isoglucose = corn syrup. The difference is the modelling chocolates elastity.

For all recipes:
Melt the chocolate according to chocolate melting guides. Add the corn syrup until the modelling chocolate is homogeneous. Let it rest in the fridge for 24 hours. When it is ready to use you have to knead it until it is soft.

Candy melts:
397 g candy melts
120 g corn syrup

Dark chocolate:
7 ounces/ 200 g dark chocolate
60 ml corn syrup

Milk chocolate:
7 ounces/ 200 g. milk chocolate
3 tablespoons corn syrup

White Chocolate
7 ounces/ 200 g white chocolate
2 tablespoons corn syrup

1 comment:

  1. Thank you for this recipe. I tried modeling chocolate in a class yesterday and am in love! Totally fabulous!