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Hello and welcome to Cupcake Addiction's Easy Microwave Modeling Chocolate Recipe and Tutorial
where I'll be showing you how to make some easy microwavable modeling chocolate.
I've had so many requests asking me to post a fondant recipe and tutorial and I just haven't
come across a fondant recipe that I'm happy to share that I actually like working with.
So modeling chocolate is my answer. Everything that I've done throughout my tutorials, that
I've done with fondant, you can use modeling chocolate for. This handbag, for example,
is covered in modeling chocolate. Looks fantastic, it's easy to work with. You can make it at
home and it tastes a lot better. Equipment and ingredients that I'll be using
today: I have a spoon.
I have 4 tablespoons of glucose syrup. Your equivalent in the US will be corn syrup. I
have that in a bowl with 1 tablespoon of just tap water. And that's been warmed up for about
30 seconds in the microwave just to make it a lot more fluid and a lot easier to mix through
the melted white chocolate. White chocolate - I have 250 grams or 9 oz.
now that needs to melted as I mentioned. You can use a double boiler but I like to pop
mine in the microwave for 30-second intervals, stirring in between until I'm happy that it's
melted. It normally takes between a minute and a half and 2 minutes. I'm going to pop
that in the microwave now. Okay, so I've got my melted white chocolate.
While I've been melting that, I've also cleaned up my workspace because we are going to need
quite a bit of room for this stage. Melted white chocolate ended up taking me 4 blasts
of 30 seconds, stirring well in between. Make sure that you do stir it well in between each
30 second blast as chocolate melts best when it's actually being agitated so it might not
look like it's melting. But you don't want to overcook your chocolate.
I've got my glucose and water mixture. As I mentioned, it's quite warm. It's been microwaved
also for about 30 seconds. So I' just going to pour that in. and taking the spoon, I'm
just going to stir around. So you can see there that clear river on top, that glucose-water
mixture. Now this is the part of your modeling chocolate where it has a tendency to go a
[rye]. So what you want to do is you want to make sure that you don't over-mix at this
stage. You can see as I'm mixing, there's still little clear rivers of glucose running
through. You want to mix until it just comes together so until you just get rid of those
little clear rivers. And as soon as you can't see them anymore, stop mixing. You can see
I'm going around this nice bag wide swirls rather than mixing it really fast. I just
want to keep a bit of control over the amount of mixing, and I'm scraping right off to the
corners. So that there is about perfect. The way that I tell is if you lift the spoon,
you can see that chocolate is actually coming off the bottom of the bowl there.
Now at this stage, I'm going to take some clean fill or some plastic wrap. Forgive me,
I should've actually mentioned this in my ingredients. I'm going to take the clean fill
and I'm just going to scoop that modeling chocolate onto the clean fill. I'm going to
fold the clean fill over. I'm just going to spread that modeling chocolate out. This is
just going to help it set a little bit quicker so it's not just a big clamp. It's a bit flatter
and wider. Now this I am going to leave. I would normally leave this overnight or you
can refrigerate it for about 3 hours. I prefer to leave it overnight. I just find that it's
a better set. I don't refrigerate it when I leave it overnight. I just leave it at room
temperature. So when you're modeling chocolate has had,
like I said, about 12 hours or so to set, this is what you're left with. So you want
to peel apart that plastic wrap. Make sure not to leave any of it on the modeling chocolate,
and just pull your modeling chocolate out. Now we're going to knead the modeling chocolate.
Once again, you don't want to over-knead your modeling chocolate. If it starts to look greasy,
then you're over-kneading it. So if starts to look greasy, don't worry, just wrap it
back up and put it back on the fridge for an hour or so until it comes back to a nice
firm consistency. You can see there I'm actually putting quite a bit of pressure on this, quite
about a weight behind it. Knead it in between your hands if you find
that easier. I'm not going to knead this for very long, just a couple of minutes just to
sooth it out. You'll get a lovely consistency. Now here you have your finished modeling chocolate.
Now for this, I'll now wrap it back up in plastic wrap and I like to leave it overnight
again before I actually add any color. It just helps it to settle down and stops it
from being so sticky. If you do want to color your modeling chocolate,
use a color-paste rather than a liquid color. If you do need to use a liquid color only
use it for really pale colors. The paste adds a lot less liquid to the modeling chocolate
and is less likely to break up that consistency. If you find your modeling chocolate is getting
too sticky to work with, pop it back into the fridge for an hour or so. It just needs
to set a little bit harder. You might find your hands are a little bit warm as you're
working with it. Now modeling chocolate is absolutely fantastic for, like I said, all
kinds of decorating, figurine-making, and you'll notice we'll use it a lot in upcoming
tutorials.