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05 November 2013


Trying to achieve a "wet," "gloss," or "shiny" appearance to fondant or modeling chocolate?  While there are many methods, I like to use a mixture of white/light corn syrup and grain alcohol (i.e. Everclear) or vodka.  The alcohol will evaporate, leaving behind a high gloss appearance that isn't sticky.  A 1:1 ratio works well in most applications - just make sure the two ingredients are well mixed, then apply to the fondant or modeling chocolate with a clean pastry brush.


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