Karo Corn Syrup is a fabulous product which has several uses in cake decorating. Karo can be used to make modelling chocolate or as a substitute to Isomalt when creating sugar ice.
Modelling chocolate which is also known as Chocolate Plastique has the advantage of being more delicious that fondant or gum paste. It keeps the same flavour as sweet gooey chocolate! Anything you can do with fondant you can do with modelling chocolate. It is the cake decorators play doh.
Modelling chocolate can be made with dark, milk, or white chocolate. The white chocolate version can be coloured using Candy Colour Oils or Soft Gel Paste with Flo-Coat added to the soft gel paste. Modelling chocolate becomes like a chocolate dough that you can mould, shape, cut, tie, and paint to create whimsical or elegant decorations for cakes and desserts.
Basic Recipe (Modelling Chocolate):
285 g Chocolate (milk, dark or white)
1/3 Cup Light Corn Syrup
- Melt chocolate and then stir in the corn syrup.
- Mix until well combined and it forms a ball.
- Wrap in plastic wrap and let it become a bit firm so its a bit stiffer than playdough. You can use the fridge to spead up the process.
- If it becomes too firm, just break off a small piece and then knead the chocolate until pliable.