White Modelling Chocolate / Candy Clay and Methods of Colouring

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Let us now see how to make white modelling chocolate.
I have used 200 gm of white compound chocolate and 100 gm of liquid glucose. It is better to weigh your ingredients rather than using a cup.
First chop your room temperature white chocolate.
Take it in a bowl and melt it wither on MW or on a double boiler until the chocolate is smooth without any lumps. Use low heat as white chocolate is so sensitive and may sieze on high heat.
Heat the liquid glucose / corn syrup until warm.
Add it to the melted chocolate and with the help of a spatula, gently mix it.
Make sure that the glucose is totally incorporated in the chocolate before the mixture begins to thicken.
Once the mixture is thick, stop mixing immediately. Overmixing will cause the oils in the chocolate to ooze out.
Place the chocolate in a cling film, wrap it up and set it aside for one hour.
By the end of one hour, the chocolate will be hard at the sides and a little soft at the centre.
Remove the cling film and press the chocolate together with your fingers. Do not knead it vigorously.
Once the chocolate comes together as a soft and smooth dough, wrap it again in two layers of cling wrap and store in an air tight box for 24 hours.
After 24 hours, the clay would be stiff and if you break it it will break into an uneven block. DO not panic. Just press it together to form a soft ball. Again do not knead it too much.
At this point you can use the chocolate for any decorations or for covering the cake.
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