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Chocolate

Chocolate Clay

Chocolate Clay

This chocolate "clay" is great for modeling freehand, pressing into molds, or even as a substitute for rolled fondant. It ends up tasting more or less like a Tootsie Roll, and lasts just about as long—just make sure to keep it stored airtight, at cool room temp or in the fridge.

Chocolate Clay

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About This Recipe

This recipe appears in: Mother's Day: How to Make Chocolate Flowers

Ingredients

  • 2 1/2 cups good-quality dark chocolate, chopped into chip-sized pieces
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1/3 cup light corn syrup or brown rice syrup

Procedures

  1. 1

    Place the chocolate in a medium bowl and set aside. Combine the sugar, water and syrup in a small saucepan and bring to a boil over high heat, stirring to ensure the sugar dissolves. Boil for 2 minutes.

  2. 2

    Pour the hot sugar syrup over the chocolate; allow to sit for half a minute or so, then stir to combine. Pour out onto a silicone mat or parchment-lined baking sheet.

  3. 3

    Once the mass is cool enough to handle, begin to fold the outer edges into the center; continue to knead in this manner until mostly cooled and smooth, about 10 minutes.

  4. 4

    Wrap tightly in plastic wrap and allow to set overnight at cool room temperature; or at least 3 hours in the refrigerator.

  5. 5

    Knead the mixture again until it is soft and pliable. If it is very cold, heat it in the microwave in 5-second intervals until softened enough to knead. Mold as desired.

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