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Melt the chocolate in a double boiler or
metal bowl set over a pan of simmering water. Stir the chocolate until melted
and smooth. Remove from heat and stir until smooth and cooled a bit.
Stir in the corn syrup. The chocolate
will stiffen almost immediately. Stir until completely combined. Transfer the
chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two
hours).
When the dough is firm,
remove from the refrigerator, and
knead it until it is soft enough to work with.
If it is too hard, cut off small pieces, and
knead until pliable. Grease the
counter where you are working with oil or spray with Pam so the chocolate won't
stick.
At this point you can make the
chocolate into whatever shape you want. Some
ideas: It can be formed into a long rope or braid and wrapped around the
base of the cake. It can also be placed around the outside top edge
of the cake.
This dough can also be
used to make ribbons to cover a cake. To do this pat your dough into a disk
shape and roll dough out to desired thickness using a rolling pin or else use a
manual pasta machine. This dough can also be used to make flowers, leaves, or any other
decorations.
Well wrapped it will keep for months. If it gets hard to
work with
knead in a little more corn syrup until it is pliable again.
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Chocolate Hazelnut Torte
with Modeling Chocolate
Dark Chocolate Modeling Paste:
7 ounces (200 grams)
bittersweet chocolate, chopped
1/4 cup (60 ml)
light corn syrup
Semi-Sweet Chocolate Modeling
Paste:
7 ounces (200 grams)
semi-sweet chocolate, chopped
3 1/2 - 4 tablespoons light corn syrup
White Chocolate Modeling Paste:
7 ounces (200 grams)
white chocolate, chopped
1 1/2 - 2 tablespoons light corn syrup
Milk Chocolate Modeling Paste:
7 ounces (200 grams)
Milk Chocolate
2 1/2 - 3 tablespoons light corn syrup
Note: To prevent the corn syrup
from sticking to the measuring cup or spoons, spray with Pam or grease with
vegetable oil before measuring. |
