Essential ingredient for making marshmallows, modelling chocolate gum paste. Can be used in place of corn syrup.
Liquid Glucose (or Glucose Syrup) is a thick, clear syrup used in a variety of sweet recipes including desserts, cakes, icing, confectionery and jam making.
It controls the formation of sugar crystals which is particularly important when you are making frozen desserts and confectionery.
Ingredients: Syrup (of Wheat), Water, Sugar, Gelling Agent (E407), Acidity Regulators (E330, E270, E325), Preservative (E202)
Suitable for vegetarians.
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
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Slowly melt the chocolate and allow to cool a little, so that’s about body temperature (around 35 C)
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Add the glucose
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Stir slowly in and mix well
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Leave to cool (covered with plastic bag to prevent drying out)
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When completely cold, knead until it becomes smooth and pliable
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Add more glucose if needed
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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.
