chocky rocky, fondant, modelling paste and white chocolate plastique
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Well it's happened, after 18 years of marriage my husband Mark has a new and younger love; gone is his "man crush" on the looking slightly worse for wear Sylvester Stallone, replaced by the much younger action star... Jason Statham.
For his birthday this weekend Mark wants a slew of "Jason" movies ... hence a teary farewell cupcake for Rocky, Rambo and all that is Sly. Well that and I wanted to show you what a 50/50 ratio mixed together modelling paste and modelling chocolate looked like.
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.
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
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.
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.
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