Ingredients :
- 500 g dark chocolate
- 500 g golden syrup or glucose
Method :
- Over a bain marie, melt the chocolate to 37°C
- Warm the golden syrup or glucose to the same temperture
- Mix the two together and it should form a thick, fudge like consistancy, do not over work it as the fats will split out.
- Wrap up in clingfilm and allow to cool right down
- Use as modeling chocolate or mix it with equal amounts of sugar paste to make a cake covering
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