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Ингредиенты
- 16 x (1 ounce) squares semi-sweet chocolate
- 1/2 c. glucose
- 6 ounce glucose
Инструкции
- Heat chocolate completely. Let cold. Stir in glucose. Chocolate will harden immediately. To soften plastic, knead well by hand. Body temperature will soften plastic to desired texture. When rolling the chocolate plastic, under-dust with sifted powdered sugar. Before cutting the desired pcs, brush off excess sugar, and rub surface gently with palm to produce a lustre - plastic will begin to shine. Let dry a couple of days exposed to the air. When joining individual pcs together, use melted chocolate.
- Note: chocolates differ from one another considerably.
- If mix does not bind well, add in a few drops of water-gelatine solution.
- When storing chocolate plastic, keep wrapped in aluminum foil.
- (If, like me, you cannot get liquid glucose. Corn syrup or possibly honey should do.)
- This recipe is from The Pastry Chef by B.J. Phillips. I haven't tried this but have used other recipes from the book and found it very good.
- Quantities are given for home and commercial batches.
