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I am married and a mother of 3. I started baking cakes about 10 years ago.I love seeing the look on a person's face when they see what I have created out of sugar.

Thursday, January 13, 2011

Modeling Chocolate

Modeling chocolate
8 ounces semisweet chocolate chips
1/4 cup plus 1 tablespoon light corn syrup
Melt the chocolate in a metal bowl set over a pan of hot but not boiling water. Stir the chocolate with a wooden spoon until smooth, then stir in the corn syrup; the chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm.
Work the Modeling Chocolate with your hands until pliable. Hand-shape the Modeling Chocolate into flowers, braids or ropes. Or pat it into a disk and roll it out to the desired thickness by hand or in a manual pasta machine and use it to make ribbons or for cutting out shapes.

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