Culinary Institute of America

White Modeling Chocolate

Preparation info
  • Makes

    5

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
White chocolate, chopped 4

Method

  1. Melt the chocolate to between 85° and 90°F/29 to 32°C. Bring the corn syrup to approximately the same temperature, 90°F/32°C.
  2. Add the corn syrup to the chocolate. Blend just until incorporated. Avoid overmixing.
  3. Spread the chocolate in a parchment-lined sheet pan. Cover with plastic wrap and chill for several hours under refrigeration.
  4. Store