White Chocolate Plastique (Modelling Chocolate
Friday, October 14, 2011 at 5:09PM
white chocolate plastique rose, dusted with gold lustre dust
Today I have an easy and excellent icing sugar (confectioners sugar) based white chocolate plastique for you to try. With no cooking involved you can whip this up in minutes, ready to create flowers or figures. This plastique can also be added to your precoloured fondant.
White Chocolate Plastique (Modelling Chocolate)
suitable for modelling figures and flowers, not for covering cakes.
Ingredients
25g (0.88oz)white chocolate (I used couverture)
100g (3.5oz) icing sugar (confectioners sugar)
75g (2.65oz) cocoa butter
100g (3.5oz) glucose syrup
Method
In the bowl of a food processor combine the first three ingredients, until well blended. Add the glucose syrup and blend. Depending how warm your kitchen is, you will now have a ball of mixture or coarse breadcrumb like mixture... either way, tip contents onto non stick mat and knead until smooth and elastic. *Your chocolate plastique is now ready to use.
Uses
The chocolate plastique can be rolled paper thin, perfect for petals.
roll paper thin with a plastic rolling pin
Use it to create figures. Knead in food colours as desired.
Mixing half and half with pre-coloured modelling/flower paste will give you the flexibility of the plastique combined with the strength of the paste. Depth of colour is easily reached by over tinting your modelling paste before knead together with plastique. 50/50 is the ratio I usually use, however in hot weather I use 70 modelling paste/30 plastique.
Storage
Keep leftover chocolate plastique well wrapped in plastic wrap and in an airtight container.
*Troubleshoot: if you have hot hands, your plastique might seperate a little... just leave to one side for 10 minutes & then try kneading again. A few minutes of refrigeration can also help.
Glucose syrup if you haven't used it before is extremely sticky, have a scrapper on hand if any adheres to the inside of your bowl to make sure you get it all out and incorporated into plastique.
Happy Baking :) 
You might also be interested in liquid sweeteners and syrups
Reader Comments (9)
WOW!! I have to try your modelling chocolate! Does it work with normal chocoalte as well and not just white? Gorgeous rose!
Thanks Faithy :) Only works with white chocolate... the icing sugar/cocoa butter ratio is too high for dark/milk... discolours the chocolate and the resulting chocolate is also too soft to hold shape.
This is fantastic, I need to try your recipe. I've had bad luck with white modeling chocolate.
Your modeling my dear friend is absolutely amazing!
I'm interested in where you source your cocoa butter from. I've not seen it kicking about before, and only found it on the internet, for many a pretty penny!
Thank you Haniela :)
Troggy.... it's expensive, I've been buying the pure organic cocoa butter online... from http://www.organicsaustraliaonline.com.au/prod1546.htm
it's between 33 to 35 dollars for 500g. Health food stores sometimes have it in smaller amounts. Only other suggestion is to split an order with friends.
Apart from white modelling chocolate, I use cocoa butter to thin chocolate for coating ice-cream to cake pops and also I "paint" chocolate moulds with tinted cocoa butter for pretty easter eggs and chocolates.
First of all, you modelling skills are amazing. Second, when you put the first three ingredients in the processor, is the chocolate and cocoa butter melted first? I'm a little confused. Thanks.
Hi Terry, No, you don't the melt the ingredients first, you just pop it all the food processor :)
You are unbelievably talented. I can't believe people aren't beating down your door for your decorations. Wouldn't this be beautiful covering a wedding cake? I've always wanted to make flowers like these. Next Baking Bible cake I'll give it a go. So gorgeous, Jeniffer.
Thank you so much Vicki. Yes, you should give it a go!!