Welcome to the Cake Decorators Q&A

I live in New Zealand & am having trouble purchasing a good modelling chocolate does anyone have a really good recipe for this they can suggest, it will need to be able to be used for the chocolate wrap cake.
Thanks

Hi 3sweetcakes

Glucose = corn syrup in the Uk. Not exactly the same in consistency but works all the same.

Dark choc 2 cups choc 1/2 cup corn syrup. Milk choc 2 cups 1/3 cup syrup white choc 2 cups 1/3 cup syrup melt choc warm syrup slightly about 10 secs sugar warms quickly stir together knead and wrap in plastic wrap put in zip lock bag or air tight container.leave overnight to mature .will keep for moonths in the fridge.leave it to reach room temp before kneading and rolling out.if it gets too soft put it back in the fridge for 5 mins

what is the equivalent to corn syruo here in the uk?