Hi everyone! I've been away for quite awhile... 2010 was a bad year for me.

I was watching Food Network last night, and saw an re-run ( I think ) of a Chocolate Challenge. In this one, this chef used something called " Flexible Chocolate" . I missed part of it, but it looked to me like it put chocolate in a food processor, with some liquid, and whirled it to make a soft chocolate dough. It wasn't Candy Clay.

He used it for a parts of a skirt he was making for a gumpaste woman. It was able to be very flowing, when dried...not hard or stiff like Candy Clay.

Anyone know how??
Thanks

I think it was his own recipe though. He said it was chocolate, gelatin...and 'some other ingredients.' I hope someone here knows because I'd love to try that.

My cake http://cakecentral.com/gallery/1875575 is done with "Cocoform" which is like modelling chocolate but it holds its shape a lot better.

The petals on this are done using cocoform too.

http://cakecentral.com/gallery/1933300

Modelling chocolate is chocolate and corn syrup or glucose mixed together. I haven't made my own yet so I don't know how it compares to the cocoform.

Wow Lisa, those are great!! What exactly is "cocoform"? I've never heard of it?

Rhonda -- that flexible chocolate he used is his own recipe. I don't think he gives it out, but I have heard that those who have taken classes from him can get the recipe that way. I'm not 100% on that, but that's what I've heard.

http://www.squires-shop.com/ibf/index.php?p=product&id=564&parent=247

It must be a UK product not found in America. You can get it in 150g bags or 1kg bags, it is quite expensive but it is really great quality and even tastes nice.

For the chocolate cake you just roll it thin in 3" tall strips and wrap it round and it stands straight and holds its shape.

A US version would be modelling chocolate which is really stiff, I'm not sure if there is one?

They don't sell modelling chocolate here in the states, just recipes to make it yourself. I'll have to try that.

I googled Cocoform. Squire's Kitchen in the UK makes it. It looks like a prepackaged modeling chocolate but made with glucose. I might have to try it out!

Aha!! I stand corrected!! They DO sell modelling chocolate in the States. It's few and far between, but there are a few places who do sell it. I didn't know that when I made my previous comment. Thanks to the CC member who enlightened me!!

I remember that episode. The girl on the bike! Lori is right. What was used there was different and was his own recipe and he sure as hell wasnt sharing it! hahahha.

Modelling chocolate is vey different from this as what he made "set" but remained pliable. Almost like leather strips.

Does anyone remember what he called it? As I recall it had some special name.

aw..... shucks! My daughter said it looked almost like a ganache type thing that was pliable. Hmmm.... have to do a little more research on this one....

If anyone knows out there, me and several of the others... would LOVE to have the recipe!!

The chef was Chris Hanmer

http://theschoolofpastrydesign.com/design-tutorials/chris-hanmer-explains-the-flexible-chocolate-he-developed/

I found it!!! ( I think ) After I wrote that last response, I did another search on Google this time, and not only did a recipe pop up but it was posted on Cake Central!!

farnazmom3 posted this on August 31, 2010 .
Posted 27 July 2008 - 09:37 PM
The recipe that I like the best for flexable chocolate is as follows:
225ml water
1g Iota
225ml Cream
55g Sugar
120g Chocolate, at least 60%
19.5g LM 20AS Pectin

Disolve the Iota in the water with an immersion blender. Heat the cream and sugar to a boil, stiring from time to time. Pour over the chocolate (like ganache), and stir slowly so as not to incorporate air. Add iota/water mix, bring to a boil and add pectin. Boil for 20-30 seconds. Pour through a chinois into a plastic wrap lined 2" 1/3 pan. Chill and cut to order.

I am going to try ti out, if I can find all the stuff!! Thank you " Farnazmom3!!

Thanks

Gosh, what is Iota and LM 20AS Pectin? (and where can we buy them?)

The only things I have found so far is:

http://gastronomie.kalys.com/kg_fr_en/carrageenan-iota-500g.html

http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/pectin

Haven't found the specific pectin mentioned...

Both of the "weird" ingredients are gelling agents though...

Iota is a type of carrageenan, and the LM pectin is the stuff used for sugar free jams and jellies as opposed to HM used for regular jams and jellies.

http://blog.ideasinfood.com/ideas_in_food/2008/02/a-brief-overvie.html

http://gastronomie.kalys.com/kg_fr_en/carrageenan-iota-500g.html

Both products appear to be heat stable and would help to keep the cholcolate elastic and keep it from melting.

The chef, Chris Hanmer, is supposedly writing a book, and in this book he is supposed to explain the technique he used, along with the recipe.

I have searched and can't seem to find a title for the book, when it will be published, nothing....Anyone out there know?

Thanks!

check out this link!

http://trendsupdates.com/the-school-of-pastry-design-makes-las-vegas-its-home/