Cake! magazine by Australian Cake Decorating Network February 2015 | Page 105

White Modelling Chocolate b y Nadia F lecha Guazo Ingredients: Water - 30gr Icing sugar - 50gr Glucose - 100gr Chocolate - 400gr Instructions: • Melt chocolate • In a separate bowl ad d water, icing sugar and syrup of gluco se • Add to the melted ch ocolate • Mix the dough until is compacted • Leave to cool • Wrap in a plastic film . After 24h it is ready to use. Knead it an d you will have a smooth paste.