Recipe by Sarah Phillips; Photos by odetteganda © 2000 Sarah Phillips CraftyBaking.com
Chocolate plastic is essentially a modeling chocolate, made from a mixture of melted chocolate and corn syrup, kneaded into a pliable, playdough like consistency. It tastes like a gourmet Tootsie Roll!
CHOCOLATE RECIPE HELP
1 pound (16 ounces) semi-sweet chocolate
2/3 cup light corn syrup
1 cookie sheet or jelly roll pan covered with plastic wrap
1. Finely chop the chocolate with a large serrated knife.
2. Place in a clean, dry heatproof bowl. And, re-weigh.
3. Place the bowl over a pan of water that has been brought to a boil and removed from heat. Stir chocolate to melt evenly.
4. Remove bowl from the surface of the water and stir to cool slightly.
ODETTE SAYS: I dried the bottom with a towel.
5. With a heat proof rubber spatula, stir in the corn syrup thoroughly.
6. Scrape the paste from the bowl onto a large sheet of plastic wrap. Allow the paste to cool and harden.
With paper towels, wipe the fat on the surface of the paste before wrapping.
Then wrap tightly in several layers of plastic wrap. Set aside for 24 hours. The chocolate plastic will harden.
7. To start working with the hardened paste, squeeze fat from plastic on paper towels before kneading.
8. On a silpat or nonstick non-stick heavy plastic mat. Optionally, divide the batch into workable pieces to make them easier to work with.
SARAH SAYS: If your chocolate plastic is excessively sticky, lightly dust the work surface and chocolate with sifted cocoa powder.
The non-stick heavy mat is a wilton roll and cut mat which has measurements. I use it also for rolling out fondants.
Or, work with the entire batch at once. First pound it with the side of a rolling pin to soften it and make it pliable. Then, knead until smooth and pliable. It takes awhile.
SARAH SAYS: You may need to use a few paper towels to help mop up the fat that oozes from the mixture.