Modelling chocolate

Quick & easy modelling chocolate 

You need

340gms candy melts 

85gms liquid glucose

2 microwave safe bowls 

Spatula 

Cling film 

Zip lock bag 

1:  Start by popping the whole bag (340gms) of candy melts into a microwave safe bowl.  weigh out 85gms of liquid glucose into the other bowl. 

2:   Microwave the chocolate for 60 seconds give it a stir and continue with 30 second bursts until the chocolate as melted ( be careful not to over heat the chocolate ) put the glucose in the microwave for 30 seconds so it's warm and ready for use.

3:  Stir the chocolate with the spatular to ensure there are no lumps and the chocolate is nice and smooth.

4:  Pour the glucose into the chocolate and stir in gently until just combined do not stir vigorously or over stir ( this will cause the chocolate to split ) it should look like soft scoop ice cream. 

5:  Tip out onto a sheet of cling film.

6:  Fold the cling film over and pat the chocolate flat ( this will set the chocolate faster ) 

7:  Leave for an hour to set at room temperature.  Then after the hour knead the chocolate until it's nice and smooth it is now ready to use. 

You can store any unused modelling chocolate in a zip lock bag.  The chocolate will need to be kneaded again before use.

Tip the chocolate can be warmed in the microwave for a few seconds if it as set hard before kneading.

And can be coloured using paste or gel food colouring.