Michael said:I would like to shape some roses from modelling chocolate.
The recipe I have says to melt 10 oz. semisweet chocolate
with 4 oz. corn syrup. I assumed the chocolate ounce was
by weight and the corn syrup by liquid ounce.
I wanted red roses so I used white chocolate instead, so
I could add a little red paste, but it came out really
greasy. I assume that the higher oil content in the white chocolate
made it inadequate as a substitute in the recipe
I used. I tried with about half the recommended corn
syrup and it was still really oily. I rolled some of it
out and I am waiting to see if it will firm up a bit, but
I'm not holding my breath.
Here's a recipe I used Thanksgiving. I assume you know to melt it very
gently and not to heat it over 120°F. This one gives you good control
over the final stiffness.
White chocolate clay
1 pound white chocolate, chopped
2/3 cup table sugar
1/4 cup water
2 1/2 - 3 cups sifted powdered sugar
Melt the chocolate. Bring table sugar and water to a boil making sure
all sugar is dissolved. Stir the sugar solution into the chocolate. It
will seize and become stiff. Work in powdered sugar a little at a time
to make a stiff dough. Wrap in plastic wrap and let it ripen
overnight. To use, roll on surface lightly dusted with powdered sugar
or corn starch and cut out shapes or strips.
You can do it with corn syrup as well. Here's a recipe I got
way-back-when from who-knows-where. I distantly recall using it a
while back.
Chocolate Clay
14 oz. white or dark chocolate
1/3 cup light corn syrup
Melt chocolate. Add corn syrup and stir to blend. Turn out mixture
onto waxed paper and let set at room temperature to dry. Wrap well and
ripen overnight. It will be very stiff; knead a small portion at a
time until workable. If it gets too soft, refrigerate briefly. Don't
overwork it or it will become oily. When rolling it out, sprinkle the
work surface with cornstarch or confectioners' sugar to prevent
sticking; roll to about 1/8 in. thickness.
Chocolate clay will last for several weeks at room temperature in an
airtight container.
Here's a recipe I put into one of my columns:
Chocolate Clay
This is like what professionals use to make flowers, bells and other
decorative pieces, you know the candy counter version of it as
"Tootsie Roll". It handles like modelling clay and can be air-dried.
chocolate, melted 10 oz
light corn syrup 1/3 cup
Method: Combine the ingredients and stir to mix fully. Flatten to a
square shape (6-7 inches) on wax paper and let it sit for an hour or
so at room temperature. Wrap it and let it ripen overnight at room
temperature. It will keep over a week. To restore texture, knead. To
color, use paste colors and knead to desired color or multiple shadings.
Pastorio
Quoted message said:Can anyone suggest a recipe for modelling chocolate using
white chocolate? I am not experienced with the effects of
combining corn syrup and chocolate. I am tempted to mix a
bit of shortening with the white chocolate instead of the
corn syrup. I've done that before for coating truffles,
and I'm familiar with its softening characteristics. Any
thoughts on that for modelling chocolate?
Thank you, Michael
