Plastic Chocolate Recipes
WHITE CHOCOLATE PLASTIQUE
This white chocolate plastique makes the perfect modeling chocolate, and the ivory color is beautiful on its own or can easily be combined with food coloring for colored flowers, leaves, and holiday decorations. It works very much like the dark chocolate version (opposite page), but it needs a smaller amount of corn syrup and a little cornstarch.
Yield makes 1/2 pounds plastique
Number Of Ingredients 3
Steps:
- Melt the chocolate over in a stainless steel bowl over a saucepan of simmering water, and stir in the corn syrup, then the cornstarch. Allow the mixture to come to room temperature, stirring occasionally. If your room is warm, put the plastique in the refrigerator for 10 minutes or so for it to firm up. If you plan to add food coloring to part of the batch, this is the right time to knead it in. It should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it. Store the plastique wrapped in plastic or in a sealable plastic bag.
PLASTIC CHOCOLATE
This chocolate dough can be rolled out like a fondant, or molded to form roses, leaves or whatever. It's very simple to make, and quite impressive. This can also be made with white chocolate.
Provided by HBIC
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h15m
Yield 16
Number Of Ingredients 2
Steps:
- Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
- Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.8 g, Fat 9 g, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 9.5 mg, Sugar 18.1 g
DARK CHOCOLATE PLASTIQUE
This is a miracle of culinary chemistry. This simple mix of melted chocolate and corn syrup renders the chocolate pliable enough to shape, yet firm enough to hold its form once you craft it. Makes chocolate flowers, letters, animals-any decoration you can dream up.
Yield makes 1 1/2 pounds plastique
Number Of Ingredients 2
Steps:
- Melt the chocolate in a stainless steel bowl over a pan of simmering water. Once the chocolate is melted, stir in the corn syrup. Remove from the heat and allow the mixture to come to room temperature, stirring occasionally. The chocolate plastique should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it. Roll it out on a work surface covered with parchment paper. Roll it thin (about 1/4 inch) in order to cut designs with cookie cutters. Store the remaining chocolate plastique covered at room temperature or in the freezer in a tightly wrapped sealable plastic freezer bag.
PLASTIC CHOCOLATE
I can't believe I couldn't find this recipe on here. It's very handy for making roses, covering cakes, etc... Can be used like fondant, but tastes better.
Provided by Mudflower
Categories Candy
Time 6h15m
Yield 2 lbs, 16 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate in a double boiler, in a metal bowl over (not in) a pot of boiling water, or carefully in the microwave.
- Remove from heat and stir in the corn syrup until very well blended.
- Pour onto a big sheet of plastic wrap and wrap tightly. Allow to come to room temperature before using. This is important. It may take overnight.
- Use cocoa powder to prevent sticking while you work with it.
Nutrition Facts : Calories 187.3, Fat 14.9, SaturatedFat 9.2, Sodium 16.7, Carbohydrate 20.7, Fiber 4.7, Sugar 4.5, Protein 3.7
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