Gift Ideas For Stroke Victims

plastic

The plastic chocolate is a preparation of chocolate and glucose syrup with which to model flowers, ribbons and drapes to decorate your cakes. This recipe illustrates the preparation with dark chocolate, can also be prepared with chocolate and colored with food coloring.

Preparation time 15 minutes

difficulty of the recipe

Easy Recipe

Ingredients 100 g dark chocolate (50% cacao)
50 grams of glucose syrup


Preparation In a bowl, dissolve gently in a water bath chocolate (40 degrees of temperature).
Remove the pan from water bath, add the sugar and stir vigorously to combine the mixture well.
Continue for a few minutes to cool. The compound is present
still soft and slimy and greasy looking.

Pour it on a board (preferably marble) dusted with powdered sugar, mixing first with a spatula or spoon, then with his hands covered in flour with a little 'sugar icing until it becomes consistent on average.
Wrap in plastic wrap and refrigerate for about an hour.

After this time the chocolate is firm and will be easily molded plastic.
It can work with a rolling pin on pastry board dusted with powdered sugar, or between two sheets of parchment paper.

If you want to get very thin sheets for draping or decorations you can hang with the standard pasta machine, dusting the dough with powdered sugar to prevent sticking to the rollers.

During processing the surface of the plastic chocolate may take a look "sweaty" or anointed.
Just let it cool, or put briefly in the fridge, because it resume its normal appearance.

Chocolate should be stored in plastic friogrifero wrapped in plastic wrap.
When using it, leave it at room temperature for at least half an hour.

using chocolate with higher or lower percentages of cocoa, to adjust the amount of glucose.
In general, the more cocoa in chocolate is, the more glucose will be necessary to obtain a workable plastic chocolate well.
As a guideline, use glucose as equal to the percentage of cocoa, for example, to obtain the plastic chocolate 100 gr. dark chocolate 75% cocoa will take about 75 grams of glucose.

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