Cake! magazine by Australian Cake Decorating Network May 2017 | Page 64

Mixing Bowl
By Belinda Richardson of Bella Bakes Cakes
MODELLING CHOCOLATE
Step 1:
In the microwave, melt
500g White Chocolate in
short 30 second bursts
until completely melted,
stir well each time. Keep
in mind if there are any
unmelted bits they will
be hard like little rocks in
the finished product.
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Step 3:
On a double thickness
layer of glad wrap,
pour out your modelling
chocolate and wrap so
you have a flat brick.
Step 2:
Warm 125ml Corn
Syrup basically to body
temp. Add to the melted
chocolate and stir until
it comes together. It will
appear to seize but that
is fine, keep mixing.
Step 4:
Refrigerate for about an
hour or until quite firm.