Culinary Institute of America

Dark Modeling Chocolate

Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Dark chocolate, 64%, chopped

Method

  1. Melt the chocolate to 90°F/32°C. Warm the corn syrup to the same temperature and blend into the chocolate until incorporated. Avoid overmixing.
  2. Spread onto a parchment-lined sheet pan, cover, and refrigerate for 1 hour.
  3. Store at room temperature overnight.
  4. Form into logs and wrap with plastic wrap. Refrigerate until needed.
  5. To soft