This is a simple photo-tutorial on how to make modeling chocolate.
To begin you will need:
- 4 tbs light corn syrup
- 1 tbs tap water
- 9 oz milk or white chocolate
I doubled the recipe for this cake.
First, in a medium/large bowl, heat your chocolate in the microwave for 30 second intervals until completely melted.
In a small bowl, combine light corn syrup and water. Heat in the microwave for 30 seconds and stir.
Pour water and corn syrup mixture into the melted chocolate.
Stir until just combined (no more clear rivers of corn syrup).
Pour the chocolate mixture onto clear plastic wrap.
Wrap it up and put in the refrigerator for 2 hours (at least) or let sit over night. If the modeling chocolate gets to hard, you can always microwave it for a few seconds.
Roll out the modeling chocolate on a smooth surface. I usually put down some crisco vegetable shortening so it doesnt still to the counter.
Transfer the chocolate onto the cake, smoothing down with your hands.
Trim the edges and finish you cake!
This cake is designed to look like a thin mint. It is fudge-chocolate cake with peanut butter frosting. Happy Birthday Makenzy!
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