Component 1White modelling chocolate
Ingredients
| 1500 g | White Chocolate Edelweiss |
| 400 g | Glucose 43 de |
| 50 g | Water |
| as required | Icing sugar |
Method
Temper the White Chocolate Edelweiss, then add the glucose warmed with water.
Mix until uniform, then leave to crystallise in a cool place.
Mix occasionally, dusting the work top with icing sugar.
Component 2Dark modelling chocolate
Ingredients
| 1000 g | Dark chocolate pro intense 60% |
| 400 g | Glucose 43 de |
| 50 g | Water |
| q.b. | Icing sugar |
Method
Temper the Dark chocolate Pro Intense, then add the glucose warmed with water.
Mix until uniform, then leave to crystallise in a cool place.
Mix occasionally, dusting the work top with icing sugar.
To make modelling milk chocolate, mix the dark and white modelling chocolate together to obtain the intensity required. To obtain the colour of the roses, start with the milk modelling chocolate and add fat-soluble red powder colouring.
