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    You are in: Home / Recipes / Modeling Chocolate Recipe
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    Modeling Chocolate

    Modeling Chocolate. Photo by yopu1

    1/2 Photos of Modeling Chocolate

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Chilicat's Note:

    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.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Dark Chocolate Modeling Paste

    Semi-Sweet Chocolate Modeling Paste

    • 7 ounces semisweet chocolate, chopped (200 grams)
    • 3 1/2-4 tablespoons light corn syrup

    White Chocolate Modeling Paste

    Milk Chocolate Modeling Paste

    Directions:

    1. 1
      Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
    2. 2
      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.
    3. 3
      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).
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

    • on October 18, 2010

      Absolutely love this recipe and use it all the time. My only suggestion I would give is to select good quality chocolate. Chilicat thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2008

      55

      It absolutely does not get any better than chocolate you can play with. Seriously. We made this for a fun couples activity when a group of us got together one weekend. Everyone looked at us like we were nuts, until they really got into it...it was so much fun... and if you can resist eating too much, tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Modeling Chocolate

    Serving Size: 1 (1048 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 12594.2
     
    Calories from Fat 7969
    63%
    Total Fat 885.4 g
    1362%
    Saturated Fat 548.3 g
    2741%
    Cholesterol 312.1 mg
    104%
    Sodium 1479.4 mg
    61%
    Total Carbohydrate 1277.7 g
    425%
    Dietary Fiber 190.3 g
    761%
    Sugars 797.8 g
    3191%
    Protein 218.1 g
    436%

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