I've only recently started making/using chocolate clay. It's amazing stuff. I first paid attention to the recipe when I found it in the back of "The Wedding Cake Book" by Dede Wilson. A portion of the description she gives for "Chocolate Plastic" says:
"Chocolate pastic, or modeling chocolate, is a combination of melted chocolate and light corn syrup. But the sum is greater than its parts because these two ingredients make a wonderful, malleable chocolate clay that can be rolled out and molded into a variety of shapes ...
You may make the plastic out of semisweet, milk, or white chocolate. Or, you can make all three and marbelize them together, or roll them out side by side to make broad stripes. ... When you combine thte corn syurup with the chocolate, the chocolate may look grainy and about to seize. Keep stirring, but don't worry if it doesn't look completely smooth. When you pour it out, the chocolate will resemble a large, thick puddle.
The white chocolate plastic can be tinted with paste colors and/or brushed with powdered colors ... The powders are applied after whatever you are molding is done. Powders can also be used on top of paste dyed plastic for a custom look ..."
Her recipe is:
28 oz chocolate
1 c. light corn syrup
I found this to be little too loose, in fact very loose. When I kneaded it later, I had a lot of oiliness. So I went to my local supplier and we discussed it. She suggested 14 oz. chocolate to 1/3 cup of corn syrup, so I melted more chocolate and added it to what I had. It became wonderful.
If you look in my gallery, there are 4 photos of chocolate clay work. The "Two on the Way" and "Twin Baby Girls on the Way" have chocolate clay-covered dresser, white chocolate clay rug with hand-painted roses of gel food color, the ruffles on the bassinette are of white chocolate clay, and the baby heads, blocks, lamp and other items on top of the dresser are of chocolate clay. The "Calla Lily Cookies" show just that and the 2 "Masters in Education" photos show a white chocolate clay diploma (white chocolate clay with cocoa powder blushed on to make a parchment-look), rose and tassel. The gold edging on the rose and the gold trim on the tassel were accomplished with gold luster dust with a little bit of lemon extract, mixed into a paste and brushed on the chocolate where I wanted the effect.
I love this stuff. You don't have to worry about taste, 'cuz it's pretty good. It doesn't need to "dry" because once it gets cool it becomes more solid. If it's too firm, just put it in the microwave for a few seconds until you can start to knead it and proceed. I think you can use it to cover a cake, but I don't know if it would drape the way fondant does. I think experimentation is in the works ... call it research and development, but call the neighborhood kids over and have a chocolate clay party! Yay!
Odessa[/i]
"Chocolate pastic, or modeling chocolate, is a combination of melted chocolate and light corn syrup. But the sum is greater than its parts because these two ingredients make a wonderful, malleable chocolate clay that can be rolled out and molded into a variety of shapes ...
You may make the plastic out of semisweet, milk, or white chocolate. Or, you can make all three and marbelize them together, or roll them out side by side to make broad stripes. ... When you combine thte corn syurup with the chocolate, the chocolate may look grainy and about to seize. Keep stirring, but don't worry if it doesn't look completely smooth. When you pour it out, the chocolate will resemble a large, thick puddle.
The white chocolate plastic can be tinted with paste colors and/or brushed with powdered colors ... The powders are applied after whatever you are molding is done. Powders can also be used on top of paste dyed plastic for a custom look ..."
Her recipe is:
28 oz chocolate
1 c. light corn syrup
I found this to be little too loose, in fact very loose. When I kneaded it later, I had a lot of oiliness. So I went to my local supplier and we discussed it. She suggested 14 oz. chocolate to 1/3 cup of corn syrup, so I melted more chocolate and added it to what I had. It became wonderful.
If you look in my gallery, there are 4 photos of chocolate clay work. The "Two on the Way" and "Twin Baby Girls on the Way" have chocolate clay-covered dresser, white chocolate clay rug with hand-painted roses of gel food color, the ruffles on the bassinette are of white chocolate clay, and the baby heads, blocks, lamp and other items on top of the dresser are of chocolate clay. The "Calla Lily Cookies" show just that and the 2 "Masters in Education" photos show a white chocolate clay diploma (white chocolate clay with cocoa powder blushed on to make a parchment-look), rose and tassel. The gold edging on the rose and the gold trim on the tassel were accomplished with gold luster dust with a little bit of lemon extract, mixed into a paste and brushed on the chocolate where I wanted the effect.
I love this stuff. You don't have to worry about taste, 'cuz it's pretty good. It doesn't need to "dry" because once it gets cool it becomes more solid. If it's too firm, just put it in the microwave for a few seconds until you can start to knead it and proceed. I think you can use it to cover a cake, but I don't know if it would drape the way fondant does. I think experimentation is in the works ... call it research and development, but call the neighborhood kids over and have a chocolate clay party! Yay!
Odessa[/i]
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
