Cake! magazine by Australian Cake Decorating Network February 2015 | Page 105
White Modelling Chocolate
b y Nadia F lecha Guazo
Ingredients:
Water - 30gr
Icing sugar - 50gr
Glucose - 100gr
Chocolate - 400gr
Instructions:
• Melt chocolate
• In a separate bowl ad
d water, icing
sugar and syrup of gluco
se
• Add to the melted ch
ocolate
• Mix the dough until is
compacted
• Leave to cool
• Wrap in a plastic film
. After 24h it is
ready to use. Knead it an
d you will have a
smooth paste.