Welcome to the Cake Decorators Q&A

Just having a go at making my own modeling chocolate, and no problems with dark or milk, but having big problems with white, and the strawberry choc drops. First lot looked ok, but once cooled, it was too crumbly to kneed, so next time added more liquid glucose, again, poor results..so, does anyone have a good recipe for white choc modeling paste please, and should I use Green & Blacks next time.

The recipe I used was 100g choc, to 1-2 dsp glucose.

Thanks

Sorry, the amounts I used were 1-2 tbs Liquid glucose, not dsp 🙂

Sharon, I have tried this recipe with dark chocolate and it worked fine.

Coco Form Paste

Ingredients For Dark Paste

600g dark chocolate

200g liquid glucose

50ml water

Warm the chocolate to 40c(105F)

Warm the glucose slightly, add to the chocolate and mix well, then add the water.

Place in a bag and leave to stand overnight to become solid.

To use cut into small pieces and knead.

Ingredients For Milk Paste

800g milk chocolate

200g liquid glucose

50ml water

Follow the steps for the dark chocolate paste.

Ingredients For White Paste

750g white chocolate

200g granulated sugar

100ml water

370g icing sugar

Warm the chocolate to 40c

Make a simple syrup with the sugar and water, by mixing them together and bringing them to the boil.

Add the chocolate to the syrup and mix thoroughly, then add the icing sugar to the mixture.

Place in a plastic bag and leave to stand over night to become solid.

Think the recipe was too long to insert into previous message!  Anyway, if you try it let me know how you get on.

Hi Susan

Thank you so much, and I’ll give the recipe a try, must say that the white chocolate one looks interesting. I’ll probably halve the amounts at first try, threw away so much stuff yesterday. I did have a go with green & Blacks vanilla, 100g choc to 40g golden syrup, was greasy to start with, but after it hardened, it was fine 🙂

Sharon, I used Lidl’s chocolate as recommended by “madeitwithlove”.  Not expensive and really good.

Not tried Lidl yet, but just made the recipe for white choc paste with Tesco’s own brand, and I quartered the recipe, just for the trial. Must say that it looked pretty good when the syrup was added, and I’ve a feeling that I could have used much less icing sugar, but will see once it’s hardened a bit, if it’s still a bit crumbly, then I’ll experiment with less icing sugar 🙂

Sainsbury’s are selling Menier chocolate at 96p, for anyone who’s interested.

Hi Susan, thanks so much for your recipes for chocolate modelling paste. I’ve never had very much success with making this so I’ll have a go with your post. I’ll give you feed back when I get around to getting it done.

Hey Sharon, how’d you get on with the white chocolate modelling paste?

Hi Susan

I think next time I make it I’ll not use as much icing sugar, maybe just keep adding a little, until the correct consistency is reached. Not tried the dark or milk yet 🙂

Thanks for that.  I’m gonna be trying the white chocolate one out sometime next week.  How did it roll out?  Was it a bit too stiff do you think?

It was a bit crumbly Susan, that’s why I’d not add all of the icing sugar. I didn’t need to roll it, as I was making roses. Also used this recipe, which I’d altered slightly 100g white choc to 2 tablespoons of golden syrup, It’s very soft to start with, but firms up in the fridge, again, I didn’t need to roll it out, as I was making the roses. Let me know how you get on with your recipe using less sugar.