Chocolate centre-piece
to enhance the presentation Wedding Cake and petit fours
Modelling Chocolate ( Dark )
Ingredients
1.250kg Dark Chocolate or White Chocolate
1kg Glucose
Method
1. Melt chocolate slowly and allow to cool.
2. Mix together with the glucose on a silpat Mat and knead until thoroughly mixed.
3. Place into clear plastic bag, flatten and allow to cool for 24 hours before use.
Modelling Chocolate (White or Milk)
Ingredients
1.5 kg White or Milk Chocolate
1kg Glucose
Method
1. Melt chocolate slowly and allow to cool.
2. Mix together with the glucose on a silpat Mat and knead until thoroughly mixed.
3. Place into clear plastic bag, flatten and allow to cool for 24 hours before use.
