Plastic chocolate/modeling chocolate
Plastic chocolate/modeling chocolate

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, plastic chocolate/modeling chocolate. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cover with plastic wrap (Press-n-Seal is best) and drop in a resealable plastic bag for storage. Fold the plastic wrap over the chocolate and refrigerate for at least a couple of hours or up to several weeks (check the expiration date on your chocolate). Modeling chocolate is also really great to model figures with, make chocolate flowers, bows or pretty much any type of decoration.

Plastic chocolate/modeling chocolate is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Plastic chocolate/modeling chocolate is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have plastic chocolate/modeling chocolate using 2 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Plastic chocolate/modeling chocolate:
  1. Make ready 2 lb (1 kg) white chocolate (in any form, block, chunks or chips)
  2. Prepare 1 cup (236 ml) light (clear) Karo corn syrup

If you love the look of fondant but hate the taste, modeling chocolate is a perfect alternative. Note that you could also quick-cool the modeling chocolate in the refrigerator, but letting it cool gradually at room temperature will make the modeling chocolate more stable. Chocolate Roses are gorgeous, delicious flowers made out of a modeling material called chocolate plastic. Use this chocolate plastic recipe to create the chocolate plastic for the roses.

Instructions to make Plastic chocolate/modeling chocolate:
  1. Melt chocolate in a microwave-safe bowl in 30-second intervals on High (100%), stirring between heating. Do not overheat. The bowl should be almost cool to the touch. Overheating will quickly cause the chocolate to burn. Heat corn syrup in a separate microwave-safe bowl on High (100%) for 45 seconds.
  2. Pour syrup into melted chocolate and stir with a rubber spatula until completely blended, about 30 generous folds of the spatula. Make sure the spatula and bowl are scraped clean of white chocolate. If any white chocolate has not made contact with corn syrup, you will have lumps in your finished modeling chocolate. Watch for white chocolate streaks while you stir. Mix until the streaks are gone. Do not over-mix. If you over-mix, you will notice your chocolate becoming crumbly and falling apart.
  3. Line a quarter-sheet cake pan with a large sheet of plastic wrap, making sure there is plenty of overhang. Pour chocolate mixture into pan and wrap the over-hanging plastic wrap around the chocolate. Pull the plastic wrap straight and tight over chocolate. Cover tightly with plastic wrap and set aside at room temperature overnight.
  4. The next day, cut the block of modeling chocolate into knead-able sections. The block will be greasy. It needs to be kneaded. Dust a little cornstarch on the table to knead if chocolate is sticky. If the block is too hard for you to knead, heat in microwave 5 seconds at a time until you can begin to easily press your fingers into the block with less force. You will notice the block changing into a silky and pliable clay-like ball. It will be a light ivory color after it is kneaded. This is now Modeling Chocolate. Cover with plastic wrap (Press-n-Seal is best) and drop in a resealable plastic bag for storage. Store at room temperature for 3-4 months before the oils begin to dry out, or in the freezer for up to 2 years.
  5. To color: Knead in gel paste or liquid paste color of any kind. The water-based icing colors will be perfect for the job. Start with a small amount, and add a little bit at a time until you get the color you want.
  6. You can use pre-colored candy melts to make modeling chocolate, which is a helpful tip when you need several pounds of one color. You can also pre-color your melted white chocolate before adding your corn syrup. This recipe makes a lot. I made roses and put them on top of cupcakes for a friend's birthday. Enjoy.
  7. This is a picture of the flowers I made for cupcakes for a friends birthday.

Don't miss the tutorial with step-by-step illustrations showing how to make chocolate roses! Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale cakemakers and pâtisseries to add decoration to cakes and pastries, modeling chocolate is formed into a variety of shapes and structures […] Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit. The chocolate will stiffen almost immediately.

So that’s going to wrap this up with this special food plastic chocolate/modeling chocolate recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!