Modeling Chocolate Recipe
| 8 lb | Compound Dark Chocolate | Melt and cool to 95 F. |
|
1 pt 1 cup |
Glucose Water |
Add and mix only until a uniform consistency. Over mixing may cause the fat to separate out of the chocolate. |
|
Pour chocolate mixture onto a
parchment lined sheet pan and cover completely with plastic wrap.
Refrigerate until hard.
Allow to come to room temperature then mix to a smooth "dough" in a mixing machine and finish kneading by hand. |
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