Looks like Yarrabyte has gone missing in action again. I think they may have a secret life or maybe a second job or something. Or just slept in.
Looks like Yarrabyte has gone missing in action again. I think they may have a secret life or maybe a second job or something. Or just slept in.
Chocolate! The limit is too much water or booze so it splits and goes grainy
There are flavouring oils for use in chocolate, otherwise combining chocolate and corn syrup for modeling chocolate allows you to use water based.
Lorann should have something for you, most probably at a baking/cake decoration supplies shop.
Also I used to use a kneadable sugar dough for decorations which can be painted with food colouring once dry. If you don’t feel comfortable using raw egg white (similar to royal icing) you can substitute meringue powder which is pasteurised. It just means the decorations won’t set as hard. https://m.youtube.com/watch?v=yRGSVbFO0Cg
The Adelaide Chocolate Factory crème de menthe looks like it could possibly be a chocolate oil, but I know the Queen essences tend to be water based. Which is fine for most things! There’s just a risk of seizing the chocolate
That orange was used in a filling. Result to be detemined. I did seize the rum one. Taste fine, not good texture.