How do I make this type of "plastic"? Can I use chocolate and glucose or is it more involved? I guess I need a recipe, don't I! TIA
Mich Turner has fantastic chocolate plastique recipes in her book "Fantastic Party Cakes"
She does advise using the qhite plastique first...if you want the recipe please just let me know!
I have Spectacular Cakes by Mich Turner. I did find her recipe for Chocolate Plastic but felt confused. Do you know why she recommends using white chocolate pastic first? Is it just easier to work with? Gads, I hope I can get good results with the dark chocolate. I found a recipe on line and made up a small batch to work with and see how it goes. Thank you so much for your offer. I'll PM you for your recipe if I have trouble.
I use JenniferMI's Pearl Clay. It works basically the same but has better properties (holds shape, can make it very thin, tastes great, etc. etc.) and I highly recommend it. I've used it in place of Chocolate Plastic recipes with great success.
What is chocolate plastic and what do you use it for?
Chocolate plastic is basically modelling clay -- chocolate with corn syrup that's set and kneaded a couple of times. I don't prefer it because it melts like crazy and sticks to everything (hence why I like the pearl clay.) But it's great for chocolate accents on a cake like chocolate roses (at least that's what others like it for. Y'all know my opinion!)
So, what's the difference between the modeling chocolate, chocolate plastic & pearl clay.
Chocolate plastic and modeling chocolate are the same thing. Pearl Clay is a version of that with fondant incorporated into it for stability.
Bobwonderbuns (I love that name), can I add some fondant to the chocolate? Is there a percentage ie:20-60 or such? I would love to be able to do fans the first time around. I'd never heard of pearl clay. Thank you!
Well it's as a professional courtesy to Jen that I don't divulge the pearl clay recipe. However it is on her Fun with Fondant Frills DVD (a personal fave of mine) and she not only shows how to make it, but she troubleshoots and shows how to use it in a variety of ways.
I have used 1/2 fondant & 1/2 modeling chocolate w/ success. It does stay a little more firm, but you can warm it up to smooth out wrinkles if you need too.
I will give the 50 - 50 a try tomorrow morning. Thank you so much.