Modelling Chocolate

Modelling Chocolate

Lately my favourite show on TV is 'Choccywoccydoodah'. The way they sculpt beautiful creations on chocolates is just mindblowing. Such amazing talent!!! Truly inspiring!! I was so inspired that I decided to try out my moulding skills by making chocolate roses to decorate J's birthday cake.

As I didn't have corn syrup, I went ahead and used the Corn Syrup Substitute, that I made. Voila!!! It worked. I was really thrilled that my maiden attempt was successful. Gladly sharing the recipe with all you prospective Chocolate artists. :-)

Modelling Chocolate

Source: Internet

Modelling ChocolateLately my favourite show on TV is 'Choccywoccydoodah'. The way they sculpt beautiful creations on chocolates is just mindblowing. Such amazing talent!!! Truly inspiring!! I was so inspired that I decided to try out my moulding skills by making chocolate roses to decorate J's birthday cake. As I didn...

Summary

5150

    Ingredients

    280 gms
    Dark chocolate chopped- (10 ounces)
    1/3 cup
    Corn syrup- You use

    Steps

    1. Melt the chocolate pieces in a double boiler. Away from the heat, add the corn syrup and mix well till a solid mass is formed and pulls away from the sides of the bowl. Transfer to a plastic wrap, cover and refrigerate for a couple of hours till it sets. Take out the chocolate and leave outside for about 30 minutes. Knead the chocolate vigorously. Initially it may look grainy but continue with the kneading. It is the heat from your hand while kneading that makes the difference. Continue till you get a soft and pliable dough. This may take some time. Patience pays!! :-) Your Modelling Chocolate is ready. Go ahead and experiment..:-).
    2. How to make chocolate rose.
      Modelling Chocolate
    3. Take a bit of the chocolate dough and roll into a tear shape as shown in the picture. To make the petals, take another small bit and flatten it into a circle. Place it in between plastic wraps and flatten it either with your hand or using a spoon. If using spoon, gently press the circle with the back of the spoon in a circular motion and flatten into desired thickness. Take the petal and attach to the base of the tear shaped cone. Shape the edges outwards. Continue making the petals and attach them, overlapping the other petals, till you get the desired shape and size. Cover loosely with a plastic wrap and refrigerate till use.

    Note:

    You can use Light Corn SyrupSubstitute

    If you want to make with white chocolate, use 1-1/2 to 2 tablespoons of corn syrup for 200 gms of white chocolate