Chocolate Paste Recipe. How to make plastic chocolate for decorating cakes with your own hands at home. From this homemade chocolate paste, you can sculpt flowers and figures for cakes. Try to make homemade chocolate mastic according to this simple recipe.
A simple recipe for plastic chocolate:
- Glucose syrup (43%) - 55 gr. If you use a more fluid 99% glucose syrup, then you can use 50 g of glucose syrup (starch molasses). If there is no glucose syrup, then replace it with honey, which is in the invert state, that is, in the syrup state. But the proportions will need to be selected independently, since its properties can vary significantly.
- 170 gr. of chocolate (can be replaced with confectionery glaze (which is on
palm oil. In this case, plastic chocolate will not melt so much and it will be convenient for them to work) But in this case, increase the glucose syrup by 5 g. to what is in the recipe.
Do not do more than one serving at once - while you are training, it is better to start with small volumes. To avoid marriage and spoilage of large volumes of expensive chocolate.
How to cook:
Heat both ingredients to 43 degrees C. This is if you make one serving - the ingredients cool down quickly, so we heat them with a reserve. If you are preparing a large portion, then heat the ingredients to 35-38 degrees no more. If there is no pyrometer, then as soon as all the chocolate droplets have melted, we stop heating. The temperature
of glucose can be determined by touch - the cup will be slightly warm.
Then pour the glucose on the chocolate and mix intensively with a strong silicone spatula. We do it quickly. When the first signs of peeling appear (fat will appear), we stop mixing and remove the chocolate into the bag. If you continue to mix, then after the plastic chocolate cools down, the chocolate will break up into grains and it will be difficult (or almost impossible) for them to work. If you can't "make friends" with real chocolate (which is based on cocoa butter), then I advise you to use confectionery glaze (which is prepared with more refractory palm oil).
Let the plastic chocolate "ripen" at room temperature for at least 12 hours.
We paint with ordinary gel dyes as shown in the video. It is not necessary to use dyes for chocolate (fat-soluble). Plastic chocolate is essentially an ordinary sugar paste and it can be colored with ordinary water-soluble dyes.
If you need a perfectly white plastic chocolate, then I advise you to buy a ready-made analogue of this paste, which you can buy: Italian mastic "Princess". Its cost is about 700 rubles per kg.
You can try to whiten plastic chocolate with a titanium dioxide-based dye, but the result will not be perfectly snow-white.
Difficulties that may arise:
1. Too thick glucose syrup. It can spoil the whole batch of plastic chocolate - the mass will peel off and crumble. I prefer to work with liquid glucose syrup (99%), but if you have only 43% glucose syrup at hand, then take it a little more and do not buy that glucose that is not at all fluid. And most importantly: tightly close the package with glucose syrup so that it does not dry out.
2. Overheated chocolate or glucose. Keep an eye on it. It is better that the temperature is slightly lower (even at 30-32 you can knead a good plastic chocolate, but at 45 degrees C-everything will layer and flow.
3. Kneaded for a long time. This is the most common reason for failure.
4. Do not touch the chocolate while it is maturing. If the chocolate is poorly kneaded (most often it happens), then you can re-knead it after 3 hours, but do it very carefully so as not to overheat and so that the chocolate does not flow.
For reasons 1 and 3-there are the most common problems with plastic chocolate. I wish that you get the smoothest and most plastic chocolate paste. From which you will make the most beautiful chocolate flowers for decorating cakes!
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Make flowers from plastic chocolate according to this simple recipe. Decorate your cakes with flowers and figures made of chocolate mastic
30 июн 2021
