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Tuesday, December 28, 2010

Chocolate Plastique Cookies & chocolate cuopcakes

This is the recipe I used for this receation:

Chocolate Plastique for chocolate molding

ingredients:
225g semisweet or bittersweet dark chocolate
112g light corn syrup

instructions:
cut up the chocolate finely and place it in a stainless-steel bowl over a pot of boiling water. Turn off the heat under the boiling water. Let the chocolate melt, stirring occasionally until chocolate is two-thirds melted.

Remove it from the pot and stir it with a rubber spatula until it ti completely melted.

Pour in the corn syrup all at once and stir until the chocolate thickens and begins to leave the sides of the bowl.

Pour the chocolate into plastic wrap. Place another sheet of plastic wrap over the chocolate and fllatten it out. Refrigerate for 24 hours to age.

Once aged, take it out of the refrigerator and let it sit for half an hour.

Cut the modelling chocolate into pieces and knead it with the fingers.

for Singapore temperature try not to use your palm to knead the modelling chocolate for too long lest it will melt.

I did it directly under the aircon cos its not easy to handle with our weather. I set the aircon at 23 degree directing the aircon to the chocolate dough.

I use icing sugar to dust the mat for easy rolling. Shortening should be alright... but I don really like the taste of shortening that's why I use icing powder instead.

Note: If you use milk chocolate, don't over stir the chocolate when you add in the corn syrup.

Storage:
This could be refrigerate for months. Remember to wrap well in airtight container.