As promised here comes the white modeling chocolate recipe that I use.
melt 200 gr of white chocolate and add only 2 table spoons of honey. White chocolate requires less honey than the dark one.
Stir until it thickens and separates from the recipient's walls. Cover it in plastic foil and refrigerate for 2 hours.
You need to leave it at room temperature for many hours to be able to knead it. The heat of your hands will soften it. I use it in small portions to give elasticity to my sugar paste.
I absolutely love it!
10 comments:
Multumim Giovanna! Sper sa reusesc si eu acest fondant. Cand combini cu pdz, ai anumite proportii?Poate eu am pus prea multa pdz ? Te pup!
@ nina's art cake - nu nu am proportii. ochiometric. nu pune mult ca se face prea molae pasta si nici asa nu e bine:)
GREAT GREAT GREAT!!!! THANKS DEAR FOR ANOTHER FANTASTIC RECIPE!!! YOU ARE THE BEST!!!
Gracias por la idea, se ve buenísima.
Un besito
Mersi,am incercat si cu ciocolata neagra si este fantastic.Voi incerca si cu cea alba.
pupu-te giovanna !
Este suuuupeeeer ! Am cam gresit la proportii, adica am pus cam multa miere, dar am fost multumita.
Hello!
Can I use it to cover cake's (or only with sugar paste)?
Bogyo
@ Bogyo - I' ve always used it for modelling. Never tried to cover a cake with it.
If you decide to give it a try let me know how it works out.
Thaks your answer! :-)
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