Modelling Chocolate is such a joy to work with and I'm loving this recipe, modelling chocolate is so versatile and great for not only modelling but also moulding, covering and cut outs. It is fantastically strong and brilliant for making figurines, it also blends seamlessly into itself making it much easier to achieve a beautifully smooth finish.
I thought I would share with you the recipe I have been using, I have adapted it to suit British baking (so no corn syrup here). I have as you have probably guessed from puppy above, decided to share a few toppers I have made out of white modelling chocolate too.
Hungry Happenings is an amazing modelling chocolate resource, the trouble shooting section in particular I love. This tells you how to save dry, crumbly or oily modelling chocolate, I can't recommend reading this enough and no matter what modelling chocolate problem may come your way, this will sort you out.
This modelling chocolate has a brilliant texture and tastes wonderful. You can replace the golden syrup with light corn syrup if you are in the U.S. Honey will also work but will flavour the chocolate.
White Modelling Chocolate
Recipe adapted from B. Keith Ryder
1 lb. good quality white chocolate couverture, chopped
7 tbsp golden syrup
Gently melt the chocolate in a plastic bowl in the microwave, heating for only a few seconds at a time to avoid burning. Stir to melt remaining lumps.
Warm the golden syrup so that it's approximately the same temperature as the chocolate. Pour the golden syrup into the chocolate and with a rubber spatula, stir quickly until the mixture is well-combined. It will thicken considerably as it cools.
Pour the mixture into a freezer bag and seal airtight. Let set 1 day at room temperature or a couple of hours in the refrigerator before using.
When you're ready to use the modeling chocolate, break off a workable amount and knead it in your hands. As the chocolate warms, it will be come malleable and soft. If you cannot knead the chocolate, heat it in the microwave for 5-10 seconds.
This is definitely a recipe worth making, it is so simple and modelling chocolate is pretty expensive. I will definitely be making all of Buttercream Bakery's modelling chocolate in house form now on.