Hello all, my name is Janice and Im new to The Chocolate Life
Im looking to start a business incorporating chocolate cake decorations and confectionery here in the UK and I wanted to ask a few questions to the members here:
Have any of you had any experience with sculpting chocolate? I have researched this and the only information I could find on the subject involved adding glucose/corn syrup in order to make chocolate plastique which Im not really keen on doing if I can help it as Ive heard that it then makes the chocolate taste like a certain branded candy which really isnt the taste or texture that Im going for!
Ive managed to use up small batches of tempered chocolate by hand (by which I mean golf ball sized pieces at the most) to shape into a basic figure before letting this set and then carving into it but I wondered if anyone knew how I could go about turning chocolate into a putty/plasticine-like texture in larger batches without having to add any extra sugar/syrups; or is this unavoidable? I have been using Callebaut White Chocolate if this helps.
Any advice would be greatly appreciated.
updated by @janice-tividad: 04/22/15 06:45:31AM