White Chocolate Plastique

Baking By wjntbc Updated 11 Oct 2010 , 4:26am by all4cake

wjntbc Posted 11 Oct 2010 , 4:09am
post #1 of 2

Hi does anyone here use chocolate plastique for their cake cover?

I tried to make a batch of white chocolate plastique the last few days and I used glucose syrup in stead of the corn syrup called for the recipe.

Everything seems ok for the initial mixed and I left it overnight for it to set. The next day I try to knead it with hand in order to get a smooth and pliable texture, however, no matter how long I kneaded it turned no better and still grainy. It turned worst later when I continued kneading as the fat started to separate and formed an very oily surface and became more coarsely. I have no choice but to melt it in double boil to make them combine and turn smooth, and get the texture I desire (smooth and pliable) but the problem is it is too soft to use. I can't get the firm & dry dough form that it suppose be.

The recipe is as follow:
8oz of white chocolate
1/4 cup of light corn syrup (but I subsitute with 1/4 cup glucose syrup)

Melt the chocolate in the double boil (with the burner off) and then remove from heat and stir in the glucose syrup. Mixed until the dough is form and pull awy from the side of the bowl. Place it in the plastic bag and left it overnight to set.

If this the problem with the glucose syrup or I didnt't heat the glucose syrup in the first place (as other recipe instruction mentioned)?

Can anyone advise me?

wjn

1 reply
all4cake Posted 11 Oct 2010 , 4:26am
post #2 of 2

I don't think it's the glucose as I've subbed it before with the dark chocolate plastique. The graininess usually comes when the ingredients are overheated...or possibly if placed in the plastic bag while warm and condensation accumulated.

I dump mine onto a plastic wrap lined baking sheet...kinda press it out a bit...overnight

ETA: I do heat my corn syrup/glucose (but I do it so I get the full measure out of the cup more so than to benefit the mixture)

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