How to make white modeling chocolate скачать в хорошем качестве

How to make white modeling chocolate

How to make white modeling chocolate *If light corn syrup is not available then you can use liquid glucose. 2 LB CHOCOLATE (White) + 1 CUP Corn Syrop = 3 lbs modeling choc Melt the chocolate over db broil (a pot with 1" of boiling water, and place a heat proof bowl on top), you can also melt the chocolate in the microwave but I advise against it as the white chocolate may burn easily. Measure the corn syrup and place in microwave on high for 30-45 seconds depending on how strong your microwave is. It is just to warm it up to the same temp as the melted chocolate. When both mixtures are at the same temp you can then pour the warm syrup over the chocolate, and stir with a rubber spatula until well blended. This will take about 30 folds and make sure the white chocolate is scrapped down from the side. If any choc is left behind it will form chunks in your mixture when it is is cool. Watch for the white melting streaks in your mixture and make sure they are gone. Nice big folds are best! ***DO NOT OVER MIX! the whole mixture will begin to separate the fat from the chocolate. If you over do it you will begin to see the oil- this is a sign you need to stop! Once the chocolate separates you can not bring the mixture back. Pour the mixture out onto a plastic bottom wrapped 9X13" pan and the wrap the sides of the plastic over top. Wrap again and let sit 24-48hrs After it has had a chance to rest and harder you need to bring it to a pliable mixture by kneading the mixture with your hands. I usually do little sections of the 9X13" piece to make it easier and then add all the pieces together and knead as one:) wrap it well again with plastic wrap and place in sealed plastic bag. Note: I make small logs wrapped separately so that I can use small sections quickly without having to re wrap the whole amount of mod choc again, I store mine in a dry, dark and cool place. It lasts up to 6 months. I know you can freeze it up to a year but I prefer to make and use mine from room temp storage. Other amounts you can use: 1 lb Chocolate + 1/2 cups Corn Syrup= 1 1/2lb Mod. Choc 3 lb Chocolate + 11/2 cups Corn Syrup= 4lb Mod. Choc 4 lb Chocolate + 2 cups Corn Syrup= 5 1/2lb Mod. Choc 5 lb Chocolate + 21/2 cups Corn Syrup= 7 lb Mod. Choc LINKS: Items below delivered right to your door! WHITE CHOCOLATE: http://amzn.to/2cj8nEq WHITE-WHITE WILTON ICING COLOR http://amzn.to/2d05IC3 If you are new to white modeling chocolate then welcome, you will use if from now on and be so happy that you learned! White Modeling Chocolate is one of the best cake decorating mediums that I have ever learned how to make. This does what fondant can not do in so many areas of cake decorating. Promise you will love it! Give it a go and let me know how it turns out, please leave your questions, comments and leave your pictures of the cakes you create using this recipe!! Happy Caking!