liquid glucose

I phoned my fav (local) pharmacy. They do stock it, but it'll cost me R33 for 500g. whereas another shop doer on the otherside of pta has 3kg for R44.

will first experiment with stock from the pharmacy, before I buy it from the other ppl. Just in case I don't like the taste.
 
HC, can you post the recipe please? I highly doubt that you'll have to buy glucose in its raw form - glucose is just a type of sugar...
 
it is out of a book called: Chocolates and home made sweets by Cheryl Seymour

Chocolate modelling paste

White, milk or dark chocolate can be turned into modelling paste. The whites can be coloured with food colouring to suit your needs.
Cake decorators will find that this chocolate paste can be used to make any of the flowers normally formed with modelling paste.
Utilisation of chocolate modelling paste does not end with flowers - the extent of your imagination is the only limit.

Ingredients:
125ml liquid glucose
225g melted chocolate

Method
1. Warm glucose in doible boiler until it is lukewarm.
2. Melt chocolate in another double boiler until it is also lukewarm.
3. Pour glucose into chocolate and mix well.
4. Pour onto plastic wrap and store in refrigerator (it should keep well for up to a year).

Watchpoint
It is essential that both the chocolate and glucose are warm before you combine them.
 
Hot_Chocolate said:
I phoned my fav (local) pharmacy. They do stock it, but it'll cost me R33 for 500g. whereas another shop doer on the otherside of pta has 3kg for R44.

will first experiment with stock from the pharmacy, before I buy it from the other ppl. Just in case I don't like the taste.
Click to expand...

HC, it's not always necessary to use glucose - you can in most cases substitute it for an ordinary syrup. I guess the reasons for your recipe calling for it is because glucose does not crystalise, but careful use of a sugar syrup won't result in crystalisation either...
 
thanks

it's all still experimental. wanted to see if I could use it to make something for lil ook's bday. I already tried the marshmallow modelling paste. that was fun. kids also enjoyed making and eating it.

but marshmallow can't really take detail. so I thought I'd try the chocolate one.
 
Hot_Chocolate said:
it is out of a book called: Chocolates and home made sweets by Cheryl Seymour

Chocolate modelling paste

White, milk or dark chocolate can be turned into modelling paste. The whites can be coloured with food colouring to suit your needs.
Cake decorators will find that this chocolate paste can be used to make any of the flowers normally formed with modelling paste.
Utilisation of chocolate modelling paste does not end with flowers - the extent of your imagination is the only limit.

Ingredients:
125ml liquid glucose
225g melted chocolate

Method
1. Warm glucose in doible boiler until it is lukewarm.
2. Melt chocolate in another double boiler until it is also lukewarm.
3. Pour glucose into chocolate and mix well.
4. Pour onto plastic wrap and store in refrigerator (it should keep well for up to a year).

Watchpoint
It is essential that both the chocolate and glucose are warm before you combine them.
Click to expand...

Yip, it's the anti-crystalisation properties which will prevent the chocolate from setting. You can use a 20 degree syrup with a little butter to achieve the same result iirc.

But not even that is entirely necessary - I could suggest a chantilly recipe to you that's really intense in chocolate flavour and spreadable too. Let me know. It's quite a technical thing to make and you need to understand emulsions to get it right though...
 
DJ... said:
Yip, it's the anti-crystalisation properties which will prevent the chocolate from setting. You can use a 20 degree syrup with a little butter to achieve the same result iirc.

But not even that is entirely necessary - I could suggest a chantilly recipe to you that's really intense in chocolate flavour and spreadable too. Let me know. It's quite a technical thing to make and you need to understand emulsions to get it right though...
Click to expand...

I love chocolate (especially the taste of good chocolate).

But as this is just for a kids bday party, I don't want to make stuff that is too time-consuming. I already have so many other things I want to make, that I won't have time for more stuff.

He wants a Thomas the tank engine cake. I got a recipe. And I thought to make a whole edible train station.

I will take pics when I am done and upload it. (The party is only end of aug, but some things I can start making now.)
 
If you want to make something pretty unique and immerse yourself in a little science at the same time, then try this:

Infuse some orange rind and vanilla into a little water then strain and return to the heat.
Add a half soaked gelatin leaf and dissolve in
Add a pinch of salt to the water then add melted chocolate (very high cocoa content) while whisking all of the time.
Place the chocolate mixture (in a metal bowl) over a bowl of iced-water
Whisk like crazy at this point and the chocolate will crystalise and form large air bubbles, creating a foam/mousse.

This is an egg-free chocolate mousse recipe and is wickedly good - deep chocolate flavours.

Here are the things to look out for when whisking the chocolate and water together:

If your chocolate doesn’t contain enough fat, melt the mixture again, add some more chocolate, and then whisk it again.
If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
Click to expand...
 
DJ... said:
If you want to make something pretty unique and immerse yourself in a little science at the same time, then try this:

Infuse some orange rind and vanilla into a little water then strain and return to the heat.
Add a half soaked gelatin leaf and dissolve in
Add a pinch of salt to the water then add melted chocolate (very high cocoa content) while whisking all of the time.
Place the chocolate mixture (in a metal bowl) over a bowl of iced-water
Whisk like crazy at this point and the chocolate will crystalise and form large air bubbles, creating a foam/mousse.

This is an egg-free chocolate mousse recipe and is wickedly good - deep chocolate flavours.

Here are the things to look out for when whisking the chocolate and water together:
Click to expand...

/drool

that sounds super yummy
 
As ek reg verstaan, mens gaan nie sommer net dit so eet nie, so wat gaan die kinders maak daarvan?

Ek reken as jy van die roomys cones vat en op marie biskuitjies omdraai en dan 'n tipe versiersuiker en water meng met 'n bietjie gelatien sal hulle met 'n bietjie smarties en jelly tots mooi narre aanmekaar kan sit.

Of wat ook lekker is om self te maak, 2 marie biskuitjies met 'n gesnyde marshmellow en een blokkie sjokolade (hulle kan alles self maak) en dan sit jy dit net in die mikrogolf oond. Jy sal definatief dit geniet om die kinders van die kamer se mure af te probeer haal soos hulle op daai suiker-adrenalien jou huis afbreek ;)
 
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