The Sensitive Kitchen

Monday, May 06, 2013

Chocolate Plastic

Adapted from "Little Cakes from the Whimsical Bakehouse." The authors suggest sculpting flowers or bows with it, or even covering a cake with it (they say it tastes better than fondant).

7 ozs chopped dark, milk, white or wafer chocolate
1/4 c light corn syrup

Melt chocolate for 3 30-second intervals in the microwave, stirring in between. Add corn syrup, stirring quickly just to combine. Remove from bowl; wrap tightly in plastic wrap. Let sit for a few hours or overnight at room temperature, or for 1 hour in the freezer.

When ready to use, dust a clean, flat surface with cornstarch. Knead dough to make it smooth and malleable. If too hard to work, soften for 5 seconds in microwave and knead again. Roll out 1/4" to 1/16" depending on design. Use dabs of water to adhere one piece to another. Do not let sit out unwrapped; chocolate plastic will harden and become unworkable.

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