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Desserts
Modeling Chocolate
An elastic material for sculpting and decorating cakes and desserts, made from chocolate, marshmallows, and syrup.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Melt the chocolate in the microwave.
2
Warm the glucose syrup in the microwave for literally about 10 seconds, add it to the chocolate, and stir.
3
Knead the mixture with your hands to press out excess cocoa butter.
4
Add the marshmallows to the pressed chocolate. Place in the microwave and heat until the marshmallows melt.
5
Mix the marshmallows into the chocolate, first using a spatula, then with your hand.
6
Next, knead in the starch with your hands. The mixture should become firm and stable, but not stiff.
7
The finished mixture can be tinted with food coloring.
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