Chocolate modelling paste

RECIPE BELOW ⬇️⬇️⬇️⬇️


►300g white chocolate callets
►180 g glucose
►20 g hot water
►colour ( dust or coloured cocoa butter)

Listen to the instructions in the video and read the detailed explanations

Melt chocolate to 30 degrees Celsius
Make a glucose syrup pouring the hot water over glucose and incorporating.
Pour glucose syrup at 30 degrees Celsius over melted chocolate and incorporate.
Transfer the paste to a cling film and let it crystalise overnight or at least 2-3 hours at 18-20 degrees Celsius
This paste is suitable for cake covering or figurine or flower modelling .


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