Plastic chocolate for modeling flowers, figures. Recipe

Content

Plastic chocolate, or chocolate mass for modeling and sculpting designs on desserts, is popular among confectioners material for edible decoration. A large number of recipes and technologies for its preparation come down to one principle: mixing melted chocolate with sweet syrup or honey.

Due to mixing, solid chocolate becomes similar to plasticine. It is convenient to sculpt any items from this edible, tasty mass: from naturalistic flowers to portrait sculptures.

Chocolate is ideal for decorating cakes, as the decor is completely edible, the mass harmonizes with any type of cream and base. The cake will perfectly withstand storage in a cool place and transportation.

Among confectioners, plastic chocolate mass is considered the leader in dessert decoration, since flowers or figures from the sweet mass can be made without the use of inedible components: foam plastic, metal wire, toothpicks, skewers. Any other material does not provide such a wide range of opportunities for creativity.

Traditional recipe

Plastic chocolate for modeling, the recipe of which is described below, is considered classic, since it contains only 2 components. It will take 20-30 minutes to prepare the mass, but it is important to consider that the chocolate paste will need to stabilize for about 24 hours.

Composition of ingredients

To prepare the mass you will need:

460 g of white chocolate or confectionery glaze divided into chunks. Any type of chocolate is suitable for mixing, including porous chocolate. Confectionery glaze is best suited for plastic chocolate, as it is divided into equal particles, so the mixing process takes place simultaneously;
120 g thick texture glucose syrup.

Step by step cooking process

Mixing a simple and delicious chocolate mass is necessary step by step:

If the chocolate bar is whole, it should be broken into equal small pieces.
Place the broken pieces in a porcelain or ceramic container and place in the microwave until the chocolate melts.
Turn on the microwave oven for 5 seconds at medium power.
Remove the container, stir the sweet mass with a spatula, and return the chocolate to the oven for another 5 seconds.
Take the mixture out again and stir.
The chocolate will start to melt at an average temperature of about 33-35℃, so you need to stop heating when there are still small pieces remaining in the bowl.
Heat the thick glucose syrup slightly until it becomes more liquid, preferably in a double boiler to prevent burning.
Mix melted chocolate with glucose syrup until smooth.
Wrap the warm paste in 2-3 layers of thick food wrap.
Give the mixture the form of a layer reaching a thickness of 1-1.5 cm, so that after cooling it will be easier to mold from the paste.
Let the mixture stand at room temperature or on the middle shelf of the refrigerator at +4℃ so that the confectionery mixture stabilizes.

What can be added?

To create an interesting design, you can sculpt figures not only of intricate shapes, but also of bright colors.

For this purpose, the addition of safe food colorings is suitable:

Powdered dyes must first be diluted in clean water. This type of pigment must be added to the mixed white chocolate mass at the final stage of molding.
Add a few drops of gel dye to the finished dough, kneading until the color is uniform.
Fat-soluble types of paints in the form of granules or liquid must be combined with the main composition of the dough.
For an original look of children's desserts, it is necessary to mix white chocolate mass with juice from beets, carrots, currants, strawberries. The amount of juice can be adjusted to achieve the desired color shade.

Plastic chocolate for modeling flowers, figures. Recipe — How to make flowers from plastic modeling chocolate.

Natural flavors can be added to the chocolate for decoration to give it a piquant taste. Vanilla, orange juice and zest, coffee and sweet types of alcohol go perfectly with chocolate.

French Recipe for Plasticine

Plastic chocolate for modeling, the recipe for which was developed by chefs of the Higher School of Pastry Chefs in France, deserves special attention. Chocolate dough with a universal plastic texture perfectly retains its shape even when making complex decorative elements: people's faces, trees, figurines.

This type of plastic material differs from other options by the presence of cocoa bean oil in its composition. Because of it, the products do not lose their shape for a long time, shine and turn out very tasty.

Composition of ingredients

To prepare French sweet dough you will need the following set of ingredients:

345 g chopped or whole chocolate (either dark or white chocolate will do);
130 g concentrated glucose solution (thick);
30 g sugar syrup;
30 g natural cocoa butter.

Step by step cooking process

To make confectionery mass for decoration, you will need to perform the following steps:

Syrup made from sugar and water in equal proportions, heated to a warm state, mixed with glucose mass.
Heat the chocolate slices together with the cocoa butter, without overheating the mixture. Cool to a temperature similar to that of the syrup (about +35℃).
Combine both products in a container and stir with a silicone spatula until the texture becomes uniform.
Place the resulting dough in the form of a chocolate cake, wrap it in several layers of food film. It is better not to roll the dough into a lump, since after cooling it will be difficult to separate the necessary small part from the ball.
Let the pliable dough stand and rest. The mass will cool at room temperature for about a day.
Modeling should begin with warming a small lump of chocolate paste in your hands.

Honey-chocolate dough for decorating desserts

Plastic chocolate for modeling (the recipe refers to simple cooking options) with the addition of honey acquires a pleasant softness, a special aroma and shine. Chocolate plasticine will not be cloying, and depending on the time of honey collection, it can have the smell of buckwheat, linden, acacia, sunflower flowers or a spring garden.

Composition of ingredients

To make honey sweet plasticine, you need the following set of products:

110 g of high-quality chocolate (any flavor: milk, white or dark);
40 ml fresh honey. If the honey has crystallized, it must first be heated in a microwave oven or over a pan of water.

Step by step cooking process

The preparation of plastic mass for decorating biscuits and cakes consists of the following steps:

Melt the chocolate broken into pieces in a convenient container in a double boiler. This must be done smoothly, without overheating and stirring constantly.
Let the mixture cool slightly, mix the melted chocolate with honey and stir with a spatula from the bottom up until the texture is uniform.
Spread the paste over several layers of film, make 2-3 turns to pack the mass.
Keep the chocolate plasticine in its package to stabilize for about a day.

For white chocolate, it is better to mix it with thick summer honey. For rich dark chocolate, unobtrusive liquid honey from the May harvest is more suitable.

With corn syrup

Plastic chocolate for confectionery modeling, the recipe of which includes corn syrup, is perfect for people with allergies to bee products.

Composition of ingredients

To prepare plastic mass on corn syrup, you need to select the following products:

460 g white chocolate;
180 ml corn syrup.

Step by step cooking process

To prepare the plastic mass for chocolate decoration, follow these steps:

Melt the chocolate, broken into pieces, over boiling water.
Pour the heated syrup into the melted chocolate, stir with a spatula so that the texture does not separate.
Form a flat cake or sheet from the homogeneous plastic mass and wrap it in several layers of film.
In order for the chocolate dough to begin to form decorative elements, it needs to be allowed to stabilize for 20-24 hours.

Coffee and chocolate confectionery plasticine

To ensure that the petals on chocolate flowers remain shiny for a long time and do not crack or become weathered, you can prepare a special chocolate paste with the addition of aromatic coffee.

Composition of ingredients

List of necessary ingredients that a pastry chef needs:

130 g glucose;
a pinch of 5-6 g vanillin;
30 g cocoa butter;
30 ml coffee-sugar syrup in a ratio of 1:1:1;
345 g of high quality chocolate (preferably Belgian).

Step by step cooking process

You need to prepare coffee-vanilla plasticine step by step:

Add vanilla to the heated coffee syrup for flavor, stir until the powder is completely dissolved and does not become bitter.
Mix cocoa butter with crushed chocolate, heat, bring to homogeneity and cool to warm.
Mix thoroughly all the products prepared according to the list in a convenient container. As it cools, the mass begins to become thicker.
Wrap the finished chocolate layer in polyethylene packaging, cool at room temperature for about 2 hours, then place on the refrigerator shelf for 24 hours.

Modeling chocolate with citrus aroma

To prevent the confectionery mass from melting when touched by hands, it is necessary to correctly calculate the proportions of the main ingredients. A subtle citrus note will add piquancy to the cake decor.

Composition of ingredients

To make chocolate at home you will need:

570 g combined white chocolate with palm and cocoa butter (Guittard white chocolate chips);
120 ml light corn syrup. If desired, it can be replaced with syrup made from glucose;
3-4 tbsp. l. fresh orange juice.

Step by step cooking process

The more syrup the paste contains, the softer its consistency will be:

Melt the broken chocolate in a double boiler, heat the syrup until it is warm.
Quickly mix both components with orange juice. It is important that they are approximately the same slightly warm temperature. The mixed mass thickens in minutes.
Stop mixing when the mixture has a uniform texture. It is important not to overdo it, as the fat from the chocolate may separate, after which the paste will spoil and lose its plasticity.
Lay out the plastic paste in a layer, wrap tightly in film and leave to stabilize on the table for 24 hours.
To work, you should break off small pieces of chocolate, knead them with warm hands and mold the figures. To prevent the chocolate from drying out during storage, it should be hermetically sealed with film and placed in the freezer.

Sweet moulding paste from famous chocolatiers

Realistic and delicious decor on confectionery products will only be possible with the correct proportions of components. The presented recipe is suitable for experienced craftsmen, as it requires precision in dosage.

Composition of ingredients

Necessary components that will be required to prepare chocolate.

For rich glucose syrup:

64 g of powdered glucose (can be in tablet form);
36 ml filtered water;
1 teaspoon glycerin.

For the paste:

20 ml of filtered water;
505 g of high quality dark or milk chocolate without fillers or additives;
255 boiled glucose syrup.

Step by step cooking process

To prepare professional paste, follow these steps:

First, you need to cook the syrup: measure out 64 g of glucose, boil in 36 ml of water, pour in glycerin, stir. Cook the syrup, cool to 35℃.
Divide the chocolate into small pieces, melt in a convenient way, without allowing it to heat above 40℃.
Combine the glucose syrup with the melted chocolate. To achieve greater homogeneity, the temperature of both products must be approximately equal.
Cut off part of the mixture and knead it in your hands to release the cocoa butter.
Return the entire mass to the microwave for 10 seconds. Add water to the softened sweet paste and stir.
Wrap the smooth, shiny mass in cling film immediately after cooking to prevent debris from getting into the mixture and to prevent it from drying out.
You can start modeling edible decoration only after 24 hours, so that the paste has time to thicken and stabilize.

Decorating chocolate by Frank Haasnot

Plastic chocolate for modeling, the recipe of which is often used by famous pastry chefs, can be easily prepared in the home kitchen. In this case, the decor on the cake will turn out not only delicious, but also as realistic as possible.

Composition of ingredients

The composition of the necessary ingredients for the preparation of plastic mass:

330 g dark 64% chocolate;
95 g thick glucose syrup;
30 g granulated sugar;
30 g of purified drinking water;
25 g odorless vegetable oil.

Step by step cooking process

To prepare the base for making chocolate decorations, follow these steps:

Melt the dark chocolate at 50℃.
Mix the remaining ingredients and bring to a boil in a thick-bottomed saucepan.
Pour chocolate into the hot mixture and mix everything thoroughly.
Wrap the resulting unstable mass in several layers of film and put it in the refrigerator overnight.
The plastic chocolate will be ready for use only after at least 15-20 hours.

Useful tips

To ensure that chocolate decor does not lose its fresh appearance for a long time, remains smooth and shiny, you need to strictly follow the rules:

If the chocolate mass for decoration begins to crumble, it should be placed in the microwave for 7 seconds. Warm chocolate should be kneaded, and during subsequent preparation it is necessary to add a little more sweet syrup to the mixture.
If the sculptural chocolate mixture turned out to be very hard, then you need to heat the mass over steam, after which you need to pour syrup into the composition. Then you need to mix everything thoroughly, wrap the workpiece in film and leave it for a day to stabilize.
If the plastic material is grainy, it means that the mixing process was long and intense. Mixing should be done only until the syrup and chocolate are combined.

Plastic chocolate for covering the cake should be prepared on the basis of corn syrup. It turns out more pliable in the process of rolling out large layers.
In the process of preparation, it is necessary to take into account the fact who will subsequently consume this product. For children, milk chocolate should be chosen, for people watching their figure, bitter varieties of sweet mass are suitable. For diabetics, plastic material with sugar substitutes is suitable.
Before starting the preparation process, you should check the expiration date of the chocolate, as the paste from an expired product may separate.
Chocolate is sensitive to temperature, so when mixing the components of the paste, it is important that they are approximately equally heated. If this condition is violated, cocoa butter may separate from the mass during the mixing process.
To ensure that the material remains stable during the process of molding decorative elements, it is necessary to work at a temperature of about 18℃ and also use gloves.
It is important not to overdo it with the amount of glucose syrup, as the finished plastic mass will not hold its shape.

The plastic sweet paste must be stored on a shelf in a refrigerated chamber in a sealed polyethylene package. The shelf life of the finished product is equal to the shelf life of the components. During storage, the chocolate does not become moldy or bitter. But it should be remembered that over time, the mass loses its properties: it becomes dry and crumbles abundantly when rolled out.
On average, the shelf life of all described types of chocolate, while maintaining their working properties, is 1 month.

Plastic chocolate for artistic modeling of confectionery decor, the recipes of which are described above, cannot be stored in direct sunlight. It is also contraindicated to dry finished elements of decorations in the sun. A cool dark place is suitable for decoration to avoid fragility of the material and the appearance of condensation on the surface.

Video about plastic chocolate for modeling

How to make a rose from plastic chocolate: