Preparation / Directions:
Melt the chocolate in the top of a double boiler over hot, not simmering,
water, stirring frequently with a rubber spatula to ensure even melting.
Remove the double boiler from the heat, remove the top pan from the water,
wipe the outside very dry. Stir the chocolate for a few minutes to cool
slightly. Pour in the corn syrup and stir until the mixture is smooth and
thick; it will look dull.
Scrape the chocolate mixture into a mound onto a large piece of plastic
Wrap tightly, and leave it to stand at room temperature for 6 hours, or
refrigerate it for 2 hours, to firm.
Knead the chocolate plastic on a smooth surface until it is smooth and
pliable, then roll it out on a smooth surface lightly dusted with cocoa
powder. Chocolate plastic: can also be rolled out through a pasta machine.
Store chocolate plastic tightly wrapped in plastic in an airtight container
room temperature for up to 1 year. If it becomes too firm, add a drop or 2
corn syrup when you knead it.
Variations: Chocolate plastic can also be made with other types of
If using white chocolate, decrease the corn syrup to 1 1/2 tablespoons. If
using milk chocolate, decrease the corn syrup to 2 1/2 tablespoons. If using
semisweet chocolate, decrease the corn syrup to /2 tablespoons.
Also called chocolate modeling paste, chocolate plastic is a pliable
decorating paste made from a mixture of chocolate and corn syrup, similar in
texture to marzipan. Chocolate plastic is used to wrap around the outside of
cakes and confections and to make ribbons, ruffles, various flowers, leaves,
and stems for decorating desserts, pastries, and confections. A variety of
designs and shapes can be cut and fashioned from thinly rolled-out chocolate
plastic. Chocolate plastic can be made with dark, white, or milk chocolate.