Make Chocolate Plastic
A versatile chocolate paste for decorating cakes and pastries is made by combining melted chocolate with corn syrup.
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Instructions
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Chop and microwave chocolate in a bowl, stirring every 45 seconds until smooth and melted.
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Stir corn syrup into the melted chocolate until thoroughly combined.
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Transfer chocolate to plastic wrap, wrap securely, and cool at room temperature for at least 6 hours or overnight until solid.
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Soften hardened chocolate by kneading with gloved hands or microwaving in 10-second intervals until pliable.
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Continue kneading until smooth, dusting hands with powdered sugar if it sticks.
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Optionally, divide the chocolate and knead in different food colorings, changing gloves between batches.
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Dust your work surface with powdered sugar and roll out the chocolate plastic to about 1/8 inch thickness, or use a pasta roller for ribbons.
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Use the chocolate plastic to cut shapes, form ribbons, or wrap cakes.
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Store leftover scraps wrapped tightly in a cool cupboard for two to three weeks, softening again for reuse.