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The White Chocolate Delight

Modeling chocolate is the best way of showing off the palatal characteristics of a chocolate. There are a lot number of recipes and all you need to do is to choose one. Just remember that all white chocolates have their own unique brands. Each brand will determine the amount of corn syrup you can use to get the model you desire.

There are only two ingredients for the recipe and it is up to you to add more for your originality. All you need is three pounds of chopped white chocolate and one and one-thirds cup of light corn syrup. Note that you should be aware with the amount of corn syrup that would fit to your chosen brand of white chocolate (most of it are written on the labels or you can always Google it out).

Directions:

Step 1: Place the chocolate in a bowl. Then heat it in a microwave until it melts.

Step 2: Remove and stir the chocolate every now and then while heating. You can follow a 90-second time gap for the removing and stirring. Remember to adjust the power level of the microwave just enough to slowly melt the chocolate.

Step 3: Stir the chocolate continuously and don’t let any lump to create while heating. This way you can utilize all the chocolate to melt.

Step 4: Heat the corn syrup in the microwave for about 45 seconds.

Step 5: Pour the already warmed syrup into the bowl of melted chocolate. Using the rubber utensil, mix it. Make sure to leave no chocolate unmixed with the syrup. Even in the sides of the bowl, scrape all that stick. Break the lumps that might occur while mixing. These lumps will be a great burden later so make sure to get rid all of them.

Step 6: Stir the mixture not too long. The longer you stir it, the oilier it gets. Try to estimate the delicate oily balance of the mixture.

Step 7: Using a cooking sheet on cover with rectangular plastic container, pour the mixture. The sheet should overlap the container in the sides enough to cover the entire surface. Flatten the mixture using a spatula. Cover the chocolate and refrigerate for about 2.5 hours.

Step 8: Place the mixture outside and let it warm on a room temperature.

Step 9: Slice it into smaller pieces. These pieces will surely have edges, so soften it. You may want to warm it a little using a microwave or use your hands warmth to soften the edges. On this step, your skill on stirring a while ago will be shown. Here, the lumps you missed means you have not stirred it well.

Step 10: Knead the chocolate. You can apply your creativity here by applying some coloring. The beauty of your model will completely depend on how artistic you are. Avoid adding liquid.

Step 11: Finally, you can now model the chocolate. You can have your own design or you can surf on the internet or books for more designs of your liking.
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