White or milk chocolate:
1 pound white chocolate, cut into small pieces
1/2 c. light corn syrup (ie Karo)
Food coloring (Optional, make sure it is oil based, do not use Wilton gel paste for icing)
Semi-sweet, or dark chocolate:
1 pound chocolate, cut into small pieces
2/3 c. light corn syrup
Food coloring (Optional)
1. Microwave chocolate in a microwave safe bowl for 30 seconds at a time, stirring after each interval until melted.
2. Remove from microwave and stir until smooth
3. Add corn syrup and stir until completely combined
4. Spoon onto large sheet of plastic wrap, wrap securely and allow to set at room temperature for a minimum of 6 hours.
5. Dust work surface with powdered sugar for white chocolate or cocoa from regular chocolate.
6. Knead chocolate or microwave for 10 seconds to resoften.
7. It is now ready to roll out, cut, or mold into shapes.
8. Scraps can be remelted.
9. Use leftovers within 2-3 weeks.
3 comments:
My chocolate plastic keeps coming out very oily and gritty. What am I doing wrong? Thank you!
I'm not sure, maybe you are overheating it? Sorry, you may want to post this in CakeCentral, you will get more answers there.
If you squeeze or "milk" most of the oil out into the trash not the sink and then dab with paper towels, the consistency will be right. It depends on the oil content in the chocolate. I always mash a lot of the oil out with a spoon before I dump the chocolate onto some parchment paper to let it set up.
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