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."
 
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photo by yopu1 photo by yopu1
photo by yopu1
photo by silverkrystal1 photo by silverkrystal1
Ready In:
10mins
Ingredients:
8
Yields:
1 batch
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ingredients

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directions

  • 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.

Questions & Replies

  1. I need to make a baby elephant for a shower cake. Light gray with blue accents, about 3” x 4”. Suggestions?
     
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Reviews

  1. 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
     
  2. 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!
     
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I grew up here... <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/156807760503_0_BG.jpg"> and ended up here. <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/Mt-Lemmon.jpg"> Both places are beautiful in their own way, although Arizona is where I learned that the little marshmallows in the Lucky Charms box are actually supposed to be crisp and crunchy, not gummy and all stuck together. What a revelation! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/Vixens.jpg" border="0" alt="The Mixin Vixens"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/RedWhiteBlue.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://www.recipezaar.com/members/home/1535/CLC1.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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