This modelling choc is great for panel covering cakes, moulding decorations, and like the name suggests, modelling!

The heat from your hands is what makes this yummy modelling choc workable, then once its cold again it sets pretty solid. Store air tight and at room temp.

We have used S&C Melt and Pour choccy and Colour Pop Cocoa Colours for the froggy Lambeth cake in the picture.

Ratios

White Melt and Pour 4:1 Corn Syrup

Dark Melt and Pour 2:1 Corn Syrup

Method

1. Melt your Choccy in short bursts in the microwave or in a double boiler.
2. Now is the time to add your colouring.
3. Warm the corn syrup before adding to the choccy.
4. Stir gently until there are no more streaks of syrup.
5. Once fully combined, pour into a ziplock bag, flatten, and leave to cool.
6. Knead well before use.