liquid glucose

lol @ acid

gonna type reply in eng for others to follow:

I want to use the chocolate modelling paste to make chocolate men that is gonna be put in the edible train station.

The train station buildings are gonna be made of Biscuit dough, decorated with icing. Going to make and edible track out of rice crispies and chomps. I got a recipe similar to that of peppermint crisp filling, which I am gonna use for grass.

I am gonna make a bridge for the train out of peanut brittle and some rocks out of coconut clusters. Gonna try and make a dam out of jelly too.

I want to make an edible train too. Gonna 'glue' some wafers together iwth chocolate, and fill it with chips. Also some triple-decker sandwiches cut into rectangles with cherry tomatoes for wheels. Finger biscuit train engines. And will think of more ideas as I go along.

A lot of work, but I really enjoy it. And it is all worth it to see the looks on their faces when it is all on the table.
 
Hot_Chocolate said:
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.
Click to expand...

Keep us updated!
I have a lot of recipes that ask for this. (and to avoid disaster i sick to a recipe)
I know it is not caramelised like normal syrup. So i think taste has a lot to do with why they ask for it and like DJ said crystals.
It is almost the same as grenadine as i understand just not red because a lot of cocktails ask for it too.
 
Hot_Chocolate said:
lol @ acid

gonna type reply in eng for others to follow:

I want to use the chocolate modelling paste to make chocolate men that is gonna be put in the edible train station.

The train station buildings are gonna be made of Biscuit dough, decorated with icing. Going to make and edible track out of rice crispies and chomps. I got a recipe similar to that of peppermint crisp filling, which I am gonna use for grass.

I am gonna make a bridge for the train out of peanut brittle and some rocks out of coconut clusters. Gonna try and make a dam out of jelly too.

I want to make an edible train too. Gonna 'glue' some wafers together iwth chocolate, and fill it with chips. Also some triple-decker sandwiches cut into rectangles with cherry tomatoes for wheels. Finger biscuit train engines. And will think of more ideas as I go along.

A lot of work, but I really enjoy it. And it is all worth it to see the looks on their faces when it is all on the table.
Click to expand...

Wow!!!!!!!!!!!! Super cool!!! My mom also made us cool cakes!!

See when you want to make stuff like that colour and texture is very important.

And when you are done we want pics!!! Pretty please!:D
 
Mila said:
Wow!!!!!!!!!!!! Super cool!!! My mom also made us cool cakes!!

See when you want to make stuff like that colour and texture is very important.

And when you are done we want pics!!! Pretty please!:D
Click to expand...

lol!

yes, I will post pics.
 
Hot_Chocolate said:
And it is all worth it to see the looks on their faces when it is all on the table.
Click to expand...

Jammer om jou bubble te bars maar daardie gesiggies is nie omdat dit mooi is nie. Dis net in "awe" van al die suiker wat hulle nou nou gaan inkry.

Hoe praat Jerry Signfeld? "Get Candy...Get Candy...Get Candy...Get Candy...Get Candy..."
 
AcidRaZor said:
Jammer om jou bubble te bars maar daardie gesiggies is nie omdat dit mooi is nie. Dis net in "awe" van al die suiker wat hulle nou nou gaan inkry.

Hoe praat Jerry Signfeld? "Get Candy...Get Candy...Get Candy...Get Candy...Get Candy..."
Click to expand...

lol, ek weet :D maar nogsteeds. Dit pla my nie. Dis een ker per jaar. ;)
 
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Mila said:
I know it is not caramelised like normal syrup. So i think taste has a lot to do with why they ask for it and like DJ said crystals.
Click to expand...

Ordinary syrups aren't caramelised either - they are reduced before caramelisation, unless you're making a type of golden syrup.

Very often certain types of sugar are called for in a recipe because that sugar is naturally present in the main ingredient, whose flavour you're trying to bring out. You find this in the case of cooking with many fruits, where the type of sugar, glucose, sucrose etc will play a small difference in the final product, but it's not entirely necessary all the time. It also makes a difference when making jams, as the type of sugar will determine the effectiveness of the pectin yield. But these days there are some awesome methods to make jam without worrying about the pectin content...;)
 
I used glucose in a powder form before; just mixed it with a little water to get the liquid glucose.
 
Have u found what u looking for ?

if not try chefs and ices in sandton city or chocolate den in endenvale or kadis ...
 
ok, I went to buy some liquid glucose from the pharmacy last night.

It is a clear, extremely thick syrup. and sticky as hell. Currently it is on stove to warm up, as well as chocolate.
 
ok, the end result is interesting:

it still tastes chocolatey. but looks like it could be chocolate butter icing. it is stetchable like clay, and non-sticky
 
Hot_Chocolate said:
ok, the end result is interesting:

it still tastes chocolatey. but looks like it could be chocolate butter icing. it is stetchable like clay, and non-sticky
Click to expand...

Super cool!!!!!!!

//rubs hands .... pics pics!!!!! I can not wait to see this cake:D
 
this is just a trial, to see what can be done with it. So I made a flower.

picture.php
 
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