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1 pound
Easy
By Bo Friberg
Published 2003
This versatile white chocolate paste can be used for many applications. It can replace marzipan or rolled fondant for covering cakes or pastries or for making ribbons, and it can be formed, much like marzipan, into fruit, flower, or animal decorations. To make thin sheets, roll it out with a rolling pin or use a dough sheeter. Use powdered sugar to keep the chocolate paste from sticking. White modeling chocolate doesn’t color well, as white chocolate is actually an ivory or pale yellow colo