Zutaten für Chocolate Paste For Cake Decorations
- 7 ounces bittersweet chocolate
- Light Corn Syrup
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Zubereitung von Chocolate Paste For Cake Decorations
- Melt 7 ounces of bittersweet chocolate in a double boiler or microwave, stirring constantly until smooth and melted. Let it cool slightly.
- Stir in 3-4 tablespoons of light corn syrup until completely incorporated and the mixture is smooth.
- Transfer the chocolate mixture to a plastic freezer bag, seal tightly, and refrigerate until firm (approximately 2-3 hours).
- Once firm, remove from the refrigerator and knead the chocolate paste until it becomes pliable and easy to work with.
- Shape the chocolate paste into your desired decorations: create elegant ropes or braids to encircle your cake, or craft delicate flowers, leaves, and other embellishments.
- Alternatively, flatten the paste between two sheets of plastic wrap or parchment paper. Roll it out to your desired thickness using a rolling pin, and cut into shapes using cookie cutters or a knife.
- Store your finished chocolate decorations properly wrapped in the refrigerator for up to several months.
- **For Semi-Sweet Chocolate:** Use 7 ounces semi-sweet chocolate and 3 1/2-4 tablespoons light corn syrup.
- **For White Chocolate:** Use 7 ounces white chocolate, chopped, and 1 1/2-2 tablespoons light corn syrup.
- **For Milk Chocolate:** Use 7 ounces milk chocolate and 2 1/2-3 tablespoons light corn syrup.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Desserts Condiments Etc Easy Dinner Party Low Fat Romantic Cakes Chocolate Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Garnishes Low In Something Taste Mood Sweet Presentation
