Chocolate Plastic (Chocolate Modeling Clay/Dough)
I was (and still am) not very fond of fondant so I was trying to find a good alternative to it and I was so happy to have found a detailed step-by-step tutorial on how to make chocolate modeling clay from Baking Obsession (thank you!).
Equipment
Ingredients
- 8 oz White Chocolate or milk chocolate / finely chopped
- ¼ cup Light Corn Syrup or 4 tablespoon
FOR DARK CHOCOLATE MODELING CLAY:
- 1 pound Dark Chocolate 16oz
- ⅔ cup Light Corn Syrup
Instructions
- Put chocolate in a heat-proof bowl and set the bowl of chocolate in the hot water.
- Stir constantly until the chocolate is melted and smooth.
- Off the heat, add the corn syrup and stir with a wooden spoon until the mixture thickens and pulls away from the sides of the bowl.
- Transfer the chocolate mixture onto a piece of plastic wrap and pat it into a thin disk, about 6 mm thick.
- 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).
- Take the chocolate plastic out of the refrigerator.
- Leave it on a counter for 30 minutes to soften slightly.
- Knead the plastic with your hands to make it smooth and pliable.
- Use it to make roses or roll it to a certain thickness and cut different fun shapes with it to decorate cakes and cupcakes.
Tried this recipe?Let us know how it was!