The modeling chocolate ingredients need to be combined carefully at the same temperature as each other so that it doesn’t seize, watch the video for instructions on how to do this.
The Wilton Candy melts and corn syrup definitely gave the best result with a smooth flexible modeling chocolate. However by adjusting the ratio of glucose syrup to nestle melts an acceptable texture can be achieved.
Modeling chocolate tastes better than fondant but is not quite as easy to work with, so I find it good for smaller projects.
It does not set hard like fondant does so you can’t use it for some applications.
Normally it is made from corn syrup and candy melts, two very expensive ingredients in Australia so here I will give you a number of different recipes for you to try.
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