An overview of transforming chocolates from British cake makers

Introduction

Many people in the UK are watching popular cake making TV shows - many people want to try and recreate some amazing cake designs. A big problem is getting or making chocolate modeling for creating numbers. The UK does not use the main ingredients used in typical formulations.

Chocolate styling.

Modeling chocolate or "chocolate clay" is an edible food that has the same name - it allows users to use it like clay - chocolate clay can be made into numbers, once allowed to dry, stay in a fixed position and can be eaten!

The main formula used to make chocolate on TV is: milk chocolate, white chocolate and corn syrup.

These two basic ingredients: "Chocolate and Corn Syrup" will irritate British cake makers and wonder why their styling chocolate will never work.

The main problem is corn syrup - this ingredient, because it is very popular in the United States, is a very niche product in the UK and is difficult to buy at the store. It can be obtained online - but even if you get corn syrup - you have to solve this problem...

British chocolate is very different from American chocolate. British chocolate is sometimes referred to by the European Union as "vegolate" because it contains such small amounts of actual ingredients for making chocolate chocolate. Chocolate from the United States does not encounter this problem. This means that 100 grams of American chocolate contains much higher chocolate than British products.

British chocolate model.

If you live in the UK and want to make chocolate or chocolate clay, this is the recipe you should use.

• 100 grams of Tesco Own brand white/milk chocolate. [British chocolates vary - this is the exact brand tested and tested] Any brand can be used - but the amount of syrup needs to be changed to suit the cocoa content.
• 50 grams of Tate and Lyle golden syrup.

guide:

• step 1 from
  
   : Heat the syrup in a microwave oven for 30 seconds. It will become very hooligan.
• Step 2 from
  
   : Smash the chocolate into small pieces as much as possible - consider mixing into a powder.
• Step 3 from
  
   : Short-lived microwave burst - melt the chocolate until there is no agglomeration
• Step 4 from
  
   : Reheat the syrup for 15 seconds and pour into the melted chocolate.
• Step 5 from
  
   : Mix the ingredients until they form a ball. The sides of your dish will be removed, then the pieces will be poured onto the silver foil and placed in the refrigerator. It looks very greasy, but it is very good. Once the spherical achievement is not mixed, otherwise the ingredients will begin to separate and you will waste your chocolate. Leave for a few hours.
• Step 6: from
  
   Chocolate will harden. Break the amount you want to use and then throw it back into the soft clay.

prompt from

 : Avoid water - anywhere. Chocolate will react to it! Make sure your hands are dry and cold. Too hot, the chocolate will melt too fast.

remember from

 : Chocolate is very greasy - if you look very greasy when using it - this is normal. When the chocolate starts to get too hot, you have to take a break.

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