Chocolate Plastic Recipe

Preparation : Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. Remove the double boiler from the heat, remove the top pan from the water, and wipe the outside very dry. Stir the chocolate for a few minutes to cool slightly. Pour in the corn syrup and stir until the mixture is smooth and thick; it will look dull. Scrape the chocolate mixture into a mound onto a large piece of plastic wrap. Wrap tightly, and leave it to stand at room temperature for 6 hours, or refrigerate it for 2 hours, to firm. Knead the chocolate plastic on a smooth surface until it is smooth and pliable, then roll it out on a smooth surface lightly dusted with cocoa powder. Chocolate plastic: can also be rolled out through a pasta machine. Store chocolate plastic tightly wrapped in plastic in an airtight container at room temperature for up to 1 year. If it becomes too firm, add a drop or 2 of corn syrup when you knead it. Variations: Chocolate plastic can also be made with other types of chocolate. If using white chocolate, decrease the corn syrup to 1 1/2 tablespoons. If using milk chocolate, decrease the corn syrup to 2 1/2 tablespoons. If using semisweet chocolate, decrease the corn syrup to /2 tablespoons. Chocolate Plastic Also called chocolate modeling paste, chocolate plastic is a pliable decorating paste made from a mixture of chocolate and corn syrup, similar in texture to marzipan. Chocolate plastic is used to wrap around the outside of cakes and confections and to make ribbons, ruffles, various flowers, leaves, and stems for decorating desserts, pastries, and confections. A variety of designs and shapes can be cut and fashioned from thinly rolled-out chocolate plastic. Chocolate plastic can be made with dark, white, or milk chocolate. United States.