Chocolate Paste (for Cake Decorations)

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 7 ounces bittersweet chocolate, chopped
• 1/4 cup light corn syrup

Recipe

• 1 melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
• 2 stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
• 3 transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
• 4 when the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
• 5 tip: if it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with pam so the chocolate won't stick.
• 6 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.
• 7 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.
• 8 it will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
• 9 semi-sweet chocolate modeling paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 tb light corn syrup.
• 10 chocolate modeling paste- use 7 ounces (200 grams) chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
• 11 milk chocolate modeling paste- use 7 ounces milk chocolate and 2 1/2- 3 tablespoons light corn syrup.