Picking How Much Corn Syrup to Use

Most modelling chocolate formulas give a set proportion of chocolate to corn syrup to utilize, yet I get a kick out of the chance to change the measure of corn syrup in light of my venture needs. These are some variables to consider.

Utilizing less corn syrup yields displaying chocolate that is all the more firm and less flexible.

Then again, more corn syrup yields a milder, more flexible and versatile item.

The sort of sweet melts or chocolate you pick will change the measure of corn syrup required. White chocolate is more firm than sweet melts and dull chocolate is more firm than white chocolate. You will require more corn syrup in white chocolate than treat dissolves for a comparative last item. 

Here is an outline of displaying chocolate fixing amounts to make shifting textures of modelling chocolate. The following is a formula for medium-firm displaying chocolate.