This modelling chocolate stores for several months and is ideal for covering cakes as well as modelling figures, roses etc.
Its popular for cake decorations and modelling figures for cakes. This method is made with REAL chocolate and not candy melts. You are required to make a base boiled syrup.
Recipes and Tutorial Guide as a pdf download (19 pages) with lots of colour photos.
Learn how to make white, milk and dark modelling chocolate pastes, with Belgian couverture chocolate. Includes troubleshooting tips.
All three types are made slightly differently and recipes are given for each.
We endeavour to try and dispatch all orders placed before 12noon on the same working day.
Shipping options available to you will be shown at checkout.
Free shipping within the UK is available on small orders £25 and above by second class post and larger orders over £50 to mainland UK (Excluding Highlands and Islands) by courier.
DELIVERY TIMES
1st Class post - UK, an average of 1 > 2 working days from dispatch
2nd Class post - UK, an average of 2 > 4 working days from dispatch
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Economy Courier, to UK Highlands and Islands - an average of 3 > 5 working days from dispatch
Next Working Day Courier - next working day from dispatch (note - must order by 12 noon or confirm by phone)
Air Mail to Europe, an average of 7 > 14 days
Courier Parcels to Europe - average of 2 > 7 days
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Air Mail to Rest of World, an average of 7 > 21 days (can be very variable depending on location) - 2kg maximum
Please note - Parcels to Rest of World over 2kg need to be manually packed, measured and weighed before shipping costs can be obtained.
RETURNS
Returns of unwanted items are only accepted if goods are in new, unused condition, in original packaging and fit for resale. Please return within 14 days of purchase. Shipping costs are not refundable. Statutory rights are not affected.
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