Ok, not really (even though you may think so judging by the shop displays!!), but I've finally got around to posting the modelling chocolate recipe!
Why did it take so very long? Well, first I thought that I should check with Dot Klerck that I could share it (and it took a while for me to put that thought into action.) She laughed and said it's actually Katrien van Zyl's recipe (what me name drop? Never!), and I was welcome to share it. So, that out of the way, I then had the bright idea of making a video of the process. And, um well ... clearly that wasn't going to happen in a hurry. Or at all, as it turns out.
I've have documented it photographically, though. (Yay, me!)
And so, finally... here it is:
Modelling Chocolate Recipe
300g white chocolate (Chockex works well)
60g liquid glucose
10ml water (may omit in high humidity months)
Melt the chocolate. Do this in approx 3 x 30 second bursts in the microwave, stirring in between.
make sure that the chocolate is completely melted.
Microwave the glucose and water for 10 seconds.
Pour into the melted chocolate.
With a gentle folding motion, stir the ingredients together until combined.
Stop now, or...
(Now... this is what I do a little differently to most*):
if you continue to stir, the mixture will start to separate
Use your spatula, and press the solid chocolate against the side of the bowl; pour off the cocoa butter.
As the excess cocoa butter is removed, the paste will come together smoothly
Flatten the paste out and wrap in cling wrap or in a ziploc bag, and allow to rest for a few hours or overnight at room temperature.
When ready to use, knead until soft (or microwave briefly - 7 seconds).
If the paste becomes too soft, allow it to rest until it firms up again.
* This paste blends particularly well with fondant. Mix in a 1:1 ratio.
Paste may be coloured with gel or powder colouring.
(For dark chocolate paste, use 75g liquid glucose.)
If not using immediately, store in cling wrap in a cool dark place.
Modelling paste may also be frozen.
*These toppers were made with a 1:1 mix of modelling chocolate and fondant kneaded together.
** Ed's note - see also http://teacakeandcreate.blogspot.co.za/2016/08/working-with-modelling-chocolate.html
And, there you have it :o)
Have a great week!