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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Desserts Condiments Etc Easy Dinner Party Low Fat Romantic Cakes Chocolate Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Garnishes Low In Something Taste Mood Sweet Presentation

Chocolate Paste For Cake Decorations

This recipe makes a pliable chocolate paste. It has the texture of marzipan and is easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate. Recipe from joyofbaking. Recipe is for bittersweet chocolate, variations with other types of chocolate included in instructions. Yield depends on the type of decorations you're making. Prep/cook time excludes chilling.

Steps

Melt the chocolate in a double boiler or microwave , stirring until melted and smooth and cool slightly.
Stir in the corn syrup until completely combined.
Transfer chocolate to a plastic freezer bag and refrigerate until firm.
When the paste is firm , remove from the refrigerator , and knead it until it is soft enough to work with.
You can make the chocolate into whatever shape you want- it can be formed into a long rope / braid and wrapped around the base of the cake , or made into flowers , leaves , or any other decorations.
Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin , then cut into desired shapes or strips.
It will keep for months , wrapped properly.
Semi-sweet chocolate modeling paste- use 7 ounces semi-sweet chocolate and 3 1 / 2- 4 tb light corn syrup.
White chocolate modeling paste- use 7 ounces white chocolate , chopped and 1 1 / 2- 2 tablespoons light corn syrup.
Mi.

Ingredients

bittersweet chocolate, light corn syrup