This was developed because I couldn’t get modeling chocolate to work. I was very new to decorating and had no clue about anything. This stuff tastes great, is easy to use and store. Once it sets up, it can be handled without fear of damage (unless you have really warm hands).
- 1 small jar marshmallow cream
- 8 oz. almond bark
- [u]Before you get started, be sure you are wearing an apron, have plastic wrap on the counter, work over the sink, and be prepared for a mess.[/u]
- Chop the chocolate into small pieces, place it in a large bowl, and add the marshmallow cream. Microwave for 1 minute on high. Stir until combined. If all of the chocolate hasn’t melted, then nuke for another 10-15 seconds. It should look stringy and weird. This is good. Allow it to cool for about 5 minutes and knead out the excess oil. Work in small batches and have a piece of plastic wrap handy to place the kneaded leather. Do not try to remove all of the oil. When it starts getting sticky, then it’s done. Wrap in the plastic wrap and allow to cool over night. Cut off the amount you want to use, knead to re-soften and then work it the same way you would modeling chocolate.
- If you use white “chocolate”, you will need to knead in some powdered sugar as it is too soft. Keep it wrapped and it will last at room temperature for at least 6 months. It can also be frozen.
Sugar, pure sugar and fat.