White modelling chocolate

Cathy Hefford

Cathy Hefford

19th December 2013

White modelling chocolate

White Modelling Chocolate

Ingredients

  • 1 lb. good quality white chocolate couverture, chopped
  • 7 tbsp golden syrup

Method

Gently melt the chocolate in a plastic bowl in the microwave, heating for only a few seconds at a time to avoid burning. Stir to melt remaining lumps.
Warm the golden syrup so that it's approximately the same temperature as the chocolate. Pour the golden syrup into the chocolate and with a rubber spatula, stir quickly until the mixture is well-combined. It will thicken considerably as it cools.
Pour the mixture into a freezer bag and seal airtight. Let set 1 day at room temperature or a couple of hours in the refrigerator before using.
When you're ready to use the modeling chocolate, break off a workable amount and knead it in your hands. As the chocolate warms, it will be come malleable and soft. If you cannot knead the chocolate, heat it in the microwave for 5-10 seconds

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