Ingredients
The following ingredients have 4 Servings
- 300 grams White chocolate
- 1/3 cup Light corn syrup (or liquid glucose or golden syrup)
Instruction
- Melt the chocolate in a microwave-safe bowl such as a measuring cup or double boiler. Take it off the heat and add the light corn syrup. Stir until just combined. DO NOT OVERMIX.Pro tip - If you stir too much the cocoa butter in the chocolate will separate causing it to seize.
- Pour the mixture into a ziplock bag, (or wrap in plastic wrap) spread evenly, and flatten it. Chill in the fridge for at least 3 hours. Pro tip - In winter you can leave it on the counter overnight and it will set. Personally, I like to chill it in the fridge so it becomes firm.
- Modeling chocolate can be stored in an airtight container in the refrigerator for up to three months or in the freezer for up to 6 months.
