White modelling chocolate

Cathy Hefford

Cathy Hefford

19th December 2013
Cathy Hefford

White modelling chocolate

White Modelling Chocolate


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


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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.