Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries. read more
Sweet chocolate is not the same as semi-sweet chocolate. Sweet chocolate has more sugar. In fact, to substitute semi-sweet chocolate, for every ouince of chocolate, you will also need to add 1/2 tablespoon of sugar. read more
“Sweet” chocolate is a pretty old fashioned term these days and only appears with a handful of products, such as German’s Sweet Chocolate. The range of sweetness in semisweet chocolates is huge. read more