White Chocolate Wrapping Paper

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Variation: Dark Chocolate Plastic

Cake and photo by chocolatedrummer © Sarah Phillips
Susan Morgan, cake decorator, wraps her cheesecakes in what she calls chocolate wrapping paper, which is also known as white chocolate plastic. It is essentially a modeling chocolate, made from a mixture of melted chocolate and corn syrup, kneaded into a pliable, playdough like consistency. It tastes great like a gourmet Tootsie Roll!  

We use this recipe with our Crafty Owl Mini Cakes 

1 pound (16 ounces) Belgian White Chocolate (or your favorite imported chocolate)
1/2 cup light corn syrup
Food Coloring (optional)

1. Chop the chocolate into evenly sized pieces.

2. Slowly melt the chocolate in the microwave on low power, or in a double boiler.

3. When fully melted, add the corn syrup, and stir until combined and thickened. 

4. Form the white chocolate plastic into a disk and wrap it in plastic wrap.
Refrigerate overnight. 

1. Remove the chilled white chocolate plastic from the refrigerator.
It will be very hard at this point. Don’t be alarmed! It will soften up from the heat of your hands, as you knead it.

2. Knead it until it is somewhat pliable.

3. Put one drop of ORANGE gel paste food color in the center, then fold the mass over, and knead in the color until it is uniform.

4. Wrap the orange chocolate plastic in plastic.

1. Working with a small portion of orange chocolate at a time, roll it out on a cornstarch dusted silpat mat to about 1/8-inch thick.
NOTE: It is best to work with small pieces at a time.

2. If using a texture mat, place the rolled out piece on the mat. Roll it to about 1/16-inch.
Invert the mat. 

Carefully lift up the mat, revealing the texture on the white chocolate plastic.

3. Use in the recipe, or cover with plastic wrap so it doesn't dry out.

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