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.
If making milk or white modeling chocolate, add the cocoa butter and stir to combine. The syrup should be warm enough to completely dissolve both the glucose and the cocoa butter. Stir until all the ingredients are completely combined. This will bring the temperature down slightly so the mixture can be incorporated into the chocolate more quickly in the next step.
Make sure the melted chocolate is as cool as possible. Place the chocolate in a bowl and add the syrup mixture. Stir to combine and create the modeling paste. The lower the temperature of the chocolate when the syrup mixture is added, the easier it will be to emulsify the mixture to create the modeling paste. If the chocolate is too warm, the cocoa butter will melt and rise to the surface of the mass, creating a crust around the modeling paste.
Table the mixture on marble until it becomes pasty and pliable. This will ensure that the finished modeling paste is smooth and does not have any cocoa butter lumps. If the syrup was too hot when mixed into the chocolate, the cocoa butter may have melted and will appear clear instead of opaque. Tempering the mass by tabling will aid in crystal formation and will return the cocoa butter to the desired opacity.
The finished modeling chocolate should be pliable after tabling as a result of crystallization. Modeling chocolate should be stored at room temperature for 2 hours before use to allow final crystallization to occur. If the mixture is needed immediately, roll it out flat and refrigerate for a few minutes to speed the crystallization process.
– Add the syrup mixture to the dissolved chocolate.>
– Table the modeling chocolate mass to mix thoroughly.>
– The chain reaction of crystallization will cause the modeling chocolate to turn into a pliable paste.>