MODELING CHOCOLATE
I got this from a Chocolate cooking class I took. I think the instructor got it from The Joy of Baking. This is fun to play with, kind of like edible play doh.
Provided by Chilicat
Categories Candy
Time 10m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
- Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
- Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours).
- When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
- At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake. It can also be placed around the outside top edge of the cake.
- This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves or any other decorations.
- Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.
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dhana Shrestha
[email protected]This is the best modeling chocolate recipe I've ever tried. It's so smooth and easy to work with, and it holds its shape perfectly. I highly recommend it.
Aadan Muxumad
[email protected]I love this modeling chocolate recipe! It's so easy to make and it always turns out perfectly. I've used it to make everything from chocolate flowers to figurines.
Cjay stieger
[email protected]This modeling chocolate was perfect for my cake decorating project. It was easy to use and held its shape well. I will definitely be using this recipe again.
IPAD PIAYER
[email protected]I'm not sure what I did wrong, but my modeling chocolate turned out grainy and difficult to work with. I think I might have overheated the chocolate.
Steven Perry
[email protected]This modeling chocolate was a bit too sweet for my taste, but it was still good. I used it to make chocolate roses, and they turned out beautifully.
Kamal Ahmed
[email protected]I've tried many modeling chocolate recipes, and this one is by far the best. The chocolate is smooth and easy to work with, and it holds its shape perfectly. I highly recommend this recipe.
vokia newlaw
[email protected]I was so excited to try this modeling chocolate recipe, but it turned out to be a disaster. The chocolate was too thick and crumbly, and it was impossible to work with. I ended up throwing it out.
Audrey Olenyo
[email protected]This modeling chocolate was perfect for my project. It was easy to color and mold, and it held its shape perfectly. I will definitely be using this recipe again.
Rockie Burden
[email protected]I've never worked with modeling chocolate before, but this recipe made it easy. The chocolate was smooth and pliable, and it was easy to mold into different shapes. I'll definitely be using this recipe again.
Luis Dominguez
[email protected]This modeling chocolate recipe was a hit! I used it to make chocolate decorations for my son's birthday cake, and they turned out beautifully. The chocolate was easy to work with and held its shape perfectly.