Ewald Notter

Milk or White Modeling Chocolate

Preparation info
  • Yield

    1600 g

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Ingredients

Method

  1. Combine the water and sugar in a saucepan and bring to a boil over medium heat. Continue to boil, stirring, until the sugar is fully dissolved. Add the glucose and stir to combine, but do not allow the mixture to return to a boil. Remove the saucepan from the heat.
  2. If making milk or white modeling chocolate, add the cocoa butter and stir to combine. The syrup s