Friday, February 20, 2009
Modelling chocolate can be used to cover a cake like in The Australian Women's Weekly. Roll it in between plastic sheets.
Source: The Australian Women's Weekly
2 cups (300g) dark chocolate (compound)
1/2 cup (80g) light corn syrup
Melt chocolate in small bowl, over hot water. Add corn syrup, stir until mixture becomes thick and slightly grainy. Cover, stand about 3 hours (in room temperature) or until mixture becomes firm..overnight preferably. Slightly knead, small amounts, before use.
1. Used modelling chocolate can be re-use..just stand it aside to firm up again.
2. Use half-half light corn syrup and dark corn syrup when modelling into roses. Dark corn syrup gives a firmer dough.
3. Made roses can be kept in fridge for months..keep airtight in a container.
4. Shape rose petals with your fingers..no cutters needed...or refer here
http://whatscookingamerica.net/Candy/ChocolateRoses.htm or here http://www.youtube.com/watch?v=RrsgFcE1xMc