Frédéric Bau

Chocolate Plastic

Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Chocolate plastic is a very malleable paste that should be used in a fairly thick layer. It can be used instead of almond paste for decorations.

Ingredients

  • 9 oz. (250 g) bittersweet chocolate, 60 percent cocoa
  • Or 11 ½ oz. (

Method

Prepare one day ahead.

Chop the chocolate and melt it, with the food coloring (if using), in a bowl over a bain-marie or in the microwave oven (on “defrost” or at 500 W, stirring from time to time).

In a saucepan, warm the glucose syrup to about 104°F (40°C). Carefully combine it with the (colored) chocolate (1). As soon as it is mixed t