Skip to content
Order your Movember Cupcakes Today!
Order your Movember Cupcakes Today!
Wilton Glucose Syrup 251ml (Used to make modelling chocolate) - Cupcake Sweeties

Wilton Glucose Syrup 251ml (Used to make modelling chocolate)

Sold out
$14.00 - $14.00
$14.00
$14.00 - $14.00
$14.00
Availability:
Out of stock

Essential ingredient for making marshmallows, modelling chocolate gum paste. Can be used in place of corn syrup. 

 

Modelling chocolate Recipe

Modelling chocolate is a great alternative to sugar paste or fondant icing. It’s much easier to work with than tempered chocolate and it’s particularly good for small decorative work.

White modelling chocolate (27% cocoa solids)

  • 200 grams white chocolate
  • 50 grams glucose

Milk modelling chocolate (33% cocoa solids)

  • 200 grams milk chocolate
  • 60 – 70 grams glucose

Dark modelling chocolate (55% cocoa solids)

  • 200 grams dark chocolate
  • 80 grams glucose

Dark modelling chocolate (75-85% cocoa solids)

  • 200 grams dark chocolate
  • 80-90 grams glucose

  1. Slowly melt the chocolate and allow to cool a little, so that’s about body temperature (around 35 C)

  2. Add the glucose

  3. Stir slowly in and mix well

  4. Leave to cool (covered with plastic bag to prevent drying out)

  5. When completely cold, knead until it becomes smooth and pliable

  6. Add more glucose if needed

  7. Leave to sit (covered) for 20-45 min in cold before use

 

  • Don’t start to stir the glucose in too quickly or when the chocolate is still hot (this can cause the chocolate to split)
  • Since each chocolate might have a different consistency, it’s best to add less glucose than you think you need, knead the modelling chocolate and add more if it feels too firm
  • Leave the modelling paste to set overnight or at least for few hours before using
  • Keep wrapped in a cling film even when you store the modelling paste in an airtight container. This prevents drying out.

    •  

      Delivery

      Decorating Supplies, Brownies & Cookies - Delivery is $9 for 1-3 day delivery anywhere in NZ, Mon-Fri. Free delivery for orders over $120. Enter code FD at checkout.

      Cupcakes, Macarons, Keto Cups, Slices, Cupcake Jars and same day Wellington delivery is $20; Rush delivery (before 11.30am) is $30 for Lower Hutt or Wellington CBD ONLY. Please check with us if unsure. Kapiti or Rural Delivery is $45 (Mon-Fri only). Please specify if cupcakes are required by a particular time. There will be an additional charge to re-deliver if the recipient is not home and there is no safe place to leave the order

      Essential ingredient for making marshmallows, modelling chocolate gum paste. Can be used in place of corn syrup. 

       

      Modelling chocolate Recipe

      Modelling chocolate is a great alternative to sugar paste or fondant icing. It’s much easier to work with than tempered chocolate and it’s particularly good for small decorative work.

      White modelling chocolate (27% cocoa solids)

      • 200 grams white chocolate
      • 50 grams glucose

      Milk modelling chocolate (33% cocoa solids)

      • 200 grams milk chocolate
      • 60 – 70 grams glucose

      Dark modelling chocolate (55% cocoa solids)

      • 200 grams dark chocolate
      • 80 grams glucose

      Dark modelling chocolate (75-85% cocoa solids)

      • 200 grams dark chocolate
      • 80-90 grams glucose

      1. Slowly melt the chocolate and allow to cool a little, so that’s about body temperature (around 35 C)

      2. Add the glucose

      3. Stir slowly in and mix well

      4. Leave to cool (covered with plastic bag to prevent drying out)

      5. When completely cold, knead until it becomes smooth and pliable

      6. Add more glucose if needed

      7. Leave to sit (covered) for 20-45 min in cold before use

       

    • Don’t start to stir the glucose in too quickly or when the chocolate is still hot (this can cause the chocolate to split)
    • Since each chocolate might have a different consistency, it’s best to add less glucose than you think you need, knead the modelling chocolate and add more if it feels too firm
    • Leave the modelling paste to set overnight or at least for few hours before using
    • Keep wrapped in a cling film even when you store the modelling paste in an airtight container. This prevents drying out.

      •