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Plastic Chocolate
SUBMITTED BY:
HBIC
PHOTO BY:
Joanne F
"This chocolate dough can be rolled out like a fondant, or molded to form roses, leaves or whatever. It's very simple to make, and quite impressive. This can also be made with white chocolate."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
15 Min
READY IN
5 Hrs 15 Min
Original recipe yield 2 pounds
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound semisweet chocolate, chopped
3/4 cup light corn syrup
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DIRECTIONS
Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.
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REVIEWS
Reviewed on Dec. 20, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Dec. 20, 2003
Wow! This is a great recipe for a moldable chocolate. My friend and I made 30 white and regular chocolate roses and 60 assorted leaves to place on a full sheetcake for an anniversary party. Just let it set out a room temperature overnight, otherwise its too sticky to work with. We had to dust our hands only occasionally while working with it. We dusted our hands with a little cocoa powder for the dark chocolate ones, and a little vanilla protein powder for the white chocolate. Didn't think to try oiling our hands with a little vegetable oil! Thanks Emily B.
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17 users found this review helpful
Wow! This is a great recipe for a moldable chocolate. My friend and I made 30 white and...
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Reviewed on Jun. 11, 2007 by Joanne F
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Joanne F
Jun. 11, 2007
I used this to decorate a wedding cake and it was just what I needed. Everyone raved about it. It does not harden or dry out overnight but may over a longer time period. I used Bernard Callebaut chips and it was delish although it was difficult to cut the cake
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7 users found this review helpful
I used this to decorate a wedding cake and it was just what I needed. Everyone raved about...
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Reviewed on Apr. 8, 2007 by
KELLY759
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KELLY759
Apr. 8, 2007
This stuff is pretty awesome, I'm very pleased. I made a chocolate cake for my mother in laws birthday, and used this to make roses for the top. The roses themselves nearly made me pull my hair out, but I found that a tiny heart cookie cutter makes the perfect petal to wrap with. They were a hit, thanks!
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6 users found this review helpful
This stuff is pretty awesome, I'm very pleased. I made a chocolate cake for my mother in laws...
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Reviewed on Sep. 28, 2005 by
SBK465
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SBK465
Sep. 28, 2005
Great recipe! I used white chocolate, and enrobed a cake with it. It turned out perfectly. Will definately use again!.
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5 users found this review helpful
Great recipe! I used white chocolate, and enrobed a cake with it. It turned out perfectly. ...
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Reviewed on Feb. 11, 2003 by T.RENKEN
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T.RENKEN
Feb. 11, 2003
I am so glad to find this recipe! I have looked everywhere for it. The decorations that can be made are as endless as your imagination.Thanks for posting it
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5 users found this review helpful
I am so glad to find this recipe! I have looked everywhere for it. The decorations that can be...
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Reviewed on Mar. 11, 2008 by CinnaMiss
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CinnaMiss
Mar. 11, 2008
I found this recipe very easy to make and very easy to work with. I put the plastic wrap on a cookie sheet and then poured the chocolate on so that I could take it off the counter while it set, but I wish I had rolled it a little thinner. It was probably almost a quarter inch thick, mostly because I was afraid it would tear if too thin. I used a melon baller to cut circles and half circles to use as petals. The downside to this recipe is that the final product was not delicious. In fact, I found it completely inedible. As my fiance put it, "It's as if you came across a tootsie roll from Halloween at Easter."
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4 users found this review helpful
I found this recipe very easy to make and very easy to work with. I put the plastic wrap on a...
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Reviewed on Apr. 8, 2008 by
miki
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miki
Apr. 8, 2008
I used white chocolate and cut the corn syrup to 1/2 c. since white chocolate is softer then regular or dark chocolate and it came out perfect!!! I used to make my daughters birthday cake and got sooo many compliments on it. I pinched off a few peices before rolling it out and used liquid food color to make other colors for decorating. This was really easy to work with, easier then fondant if you ask me and it tastes so much better too. It tasted like a white chocolate tootsie roll (my fav. candy). Yummy. This will be my new way of making covered cakes and decorations. Thank you so very much for posting!
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2 users found this review helpful
I used white chocolate and cut the corn syrup to 1/2 c. since white chocolate is softer then...
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Reviewed on Jun. 4, 2007 by Morgaur
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Morgaur
Jun. 4, 2007
I found this recipe really good for mouldable chocolate, however while I left it at room temperature, it's currently winter here and it got down to -9degrees celcius overnight. When I got to it in the morning, it was too hard to do anything with. I found putting it in the microwave for 30seconds helped. The roses also looked a bit dull after I made them so microwaved them slightly which brought out a real shine.
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2 users found this review helpful
I found this recipe really good for mouldable chocolate, however while I left it at room...
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Reviewed on Mar. 5, 2007 by
SistaMaggie
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SistaMaggie
Mar. 5, 2007
This worked out wonderfully! I was just amazed at how easy it was to use! I made the most BEAUTIFUL roses with this recipe!
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1 user found this review helpful
This worked out wonderfully! I was just amazed at how easy it was to use! I made the most...
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Reviewed on Aug. 14, 2006 by
Arkanix
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Arkanix
Aug. 14, 2006
Great, Wonderfull. I used it perfectly to make some really freaky monster like features for some food photography. I also managed to do it with some butter scotch chips for some added color. i did take the idea of one of the others as well and left it at room temp to make it less sticky ((Needed for the butter scotch)). Adding some color to white chocolate can really make the cake...Ummm...Well it made it look like it was bleeding. Food Photos turned out super.
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1 user found this review helpful
Great, Wonderfull. I used it perfectly to make some really freaky monster like features for...
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