Unleash Your Inner Artist: A Comprehensive Guide to Working with Plastic Chocolate
Plastic chocolate, also known as modeling chocolate, is a versatile and forgiving edible medium perfect for sculpting decorations for cakes, cupcakes, cookies, and other desserts. Unlike fondant, it boasts a richer, more chocolatey flavor and remains pliable for a longer period, giving you ample time to craft intricate designs. This comprehensive guide will take you through everything you need to know about plastic chocolate, from making your own to mastering various sculpting techniques.
## What is Plastic Chocolate?
Plastic chocolate is essentially a mixture of chocolate and corn syrup (or glucose syrup). The combination of these ingredients alters the texture of the chocolate, transforming it from brittle and prone to melting into a smooth, clay-like substance that can be easily molded and shaped. The ratio of chocolate to syrup is crucial for achieving the perfect consistency. Too much syrup, and the plastic chocolate will be sticky and difficult to work with. Too little, and it will be dry and crumbly.
## Why Choose Plastic Chocolate Over Fondant?
While both plastic chocolate and fondant are used for cake decorating, they have distinct differences:
* **Flavor:** Plastic chocolate undeniably wins in the flavor department. Its rich chocolate taste is far more appealing than the often-bland or overly sweet taste of fondant.
* **Texture:** Plastic chocolate has a smoother, less grainy texture than fondant. It’s also more forgiving to work with, as it’s less prone to tearing and cracking.
* **Workability:** Plastic chocolate remains pliable for a longer time than fondant, giving you more time to sculpt and mold your decorations. It’s also less likely to dry out and crack, especially in humid environments.
* **Ingredients:** The main ingredients are easy to find and the process is relatively simple, making it a great DIY option.
## Making Your Own Plastic Chocolate: A Step-by-Step Guide
Making plastic chocolate at home is surprisingly simple. Here’s a basic recipe and detailed instructions:
**Ingredients:**
* 12 ounces (340g) chocolate (milk, dark, or white – choose your favorite!)
* 1/3 cup (80ml) light corn syrup (or glucose syrup)
**Equipment:**
* Microwave-safe bowl
* Spatula
* Parchment paper or plastic wrap
**Instructions:**
1. **Prepare the Chocolate:** Chop the chocolate into small, even pieces. This will help it melt evenly and prevent scorching. Place the chopped chocolate in a microwave-safe bowl.
2. **Melt the Chocolate:** Melt the chocolate in the microwave in 30-second intervals, stirring well after each interval. It’s crucial to melt the chocolate slowly and carefully to avoid burning. Continue until the chocolate is almost completely melted, with just a few small lumps remaining. The residual heat will melt the remaining chocolate.
3. **Add the Corn Syrup:** Once the chocolate is completely melted and smooth, add the light corn syrup (or glucose syrup) to the bowl.
4. **Combine the Ingredients:** Stir the corn syrup into the melted chocolate using a spatula. The mixture will initially appear grainy and separated. Keep stirring patiently. At first, it may seem like the chocolate is seizing up, but don’t worry – keep stirring!
5. **Form the Dough:** As you continue to stir, the mixture will gradually come together to form a thick, smooth dough. This process can take a few minutes, so be patient. If the mixture is still very grainy after a few minutes of stirring, you can gently warm it in the microwave for 5-10 seconds, then stir again.
6. **Knead the Dough (Optional):** Once the dough has come together, you can optionally knead it briefly on a clean surface. This will help to ensure that the corn syrup is fully incorporated into the chocolate. Be careful not to over-knead, as this can make the plastic chocolate tough.
7. **Wrap and Rest:** Wrap the plastic chocolate tightly in plastic wrap or parchment paper. This is essential to prevent it from drying out. Place the wrapped plastic chocolate in a cool, dry place (not the refrigerator) for at least 2 hours, or preferably overnight. This resting period allows the chocolate to fully stabilize and develop its characteristic pliable texture.
8. **Knead Before Use:** Before using the plastic chocolate, knead it well to soften it and make it more pliable. If it’s too firm, you can gently warm it in the microwave for a few seconds at a time, kneading after each interval. Be very careful not to overheat it, as this can cause the chocolate to melt.
## Tips for Making Perfect Plastic Chocolate
* **Use Good Quality Chocolate:** The quality of the chocolate will significantly impact the flavor and texture of your plastic chocolate. Opt for a good quality chocolate that you enjoy eating on its own.
* **Don’t Overheat the Chocolate:** Overheating the chocolate can cause it to seize up and become grainy. Melt the chocolate slowly and carefully in the microwave, using short intervals and stirring frequently.
* **Be Patient:** The process of making plastic chocolate can take some time. Be patient and persistent, especially when combining the chocolate and corn syrup. The mixture may initially appear grainy, but it will eventually come together to form a smooth dough.
* **Adjust the Syrup Amount:** The amount of corn syrup needed may vary depending on the type of chocolate you’re using and the humidity in your environment. If the plastic chocolate is too dry, add a small amount of corn syrup. If it’s too sticky, add a small amount of melted chocolate. Start with the recommended amount and adjust as needed.
* **Resting is Crucial:** The resting period is essential for allowing the plastic chocolate to fully stabilize and develop its pliable texture. Don’t skip this step!
## Troubleshooting Plastic Chocolate
Even with careful planning, sometimes things don’t go quite as expected. Here’s how to troubleshoot common plastic chocolate problems:
* **Plastic Chocolate is Too Dry:** If your plastic chocolate is dry and crumbly, it means it doesn’t have enough moisture. Try adding a very small amount (a teaspoon at a time) of warmed corn syrup or even a tiny spritz of water and knead it in thoroughly. Continue until you reach the desired consistency. Remember, a little goes a long way!
* **Plastic Chocolate is Too Sticky:** Sticky plastic chocolate indicates too much liquid. The best way to fix this is to add more melted chocolate. Melt a small amount of the same type of chocolate you used initially, let it cool slightly, and then knead it into the sticky plastic chocolate until it reaches a more workable consistency. You can also dust your work surface and hands with powdered sugar or cornstarch while working with it.
* **Plastic Chocolate is Greasy:** This usually happens when the chocolate wasn’t tempered correctly or the temperature fluctuated too much. You can try kneading in some powdered sugar or cornstarch to absorb the excess oils. Let it rest again, wrapped tightly, in a cool place.
* **Plastic Chocolate is Grainy:** This could be from overheating the chocolate during melting or not combining the ingredients properly. Unfortunately, if the chocolate is severely grainy, it might be difficult to fully recover. However, you can try gently warming it and kneading it for a prolonged period to see if it smooths out. Prevention is key – always melt the chocolate slowly and stir continuously during the combining process.
* **Plastic Chocolate is Cracking:** Cracking often occurs when the plastic chocolate is too cold or overworked. Try gently warming it in your hands or the microwave (very short bursts!) and kneading it until it becomes more pliable. Also, make sure you’re not stretching it too thin when sculpting.
## Coloring Plastic Chocolate
Plastic chocolate can be easily colored with gel food coloring. Avoid liquid food coloring, as it can alter the consistency of the plastic chocolate and make it sticky. Here’s how to color plastic chocolate:
1. **Knead the Plastic Chocolate:** Knead the plastic chocolate until it’s soft and pliable.
2. **Add the Food Coloring:** Make a small well in the center of the plastic chocolate and add a few drops of gel food coloring. Start with a small amount and add more as needed to achieve the desired color.
3. **Incorporate the Color:** Knead the plastic chocolate to thoroughly incorporate the food coloring. Wear gloves to prevent staining your hands.
4. **Knead Until Even:** Continue kneading until the color is evenly distributed throughout the plastic chocolate. If the color is streaky, knead for a longer period.
## Working with Plastic Chocolate: Techniques and Tips
Now that you have your plastic chocolate ready, it’s time to start sculpting! Here are some essential techniques and tips for working with plastic chocolate:
* **Keep it Covered:** Plastic chocolate dries out quickly when exposed to air. Keep it covered with plastic wrap or in an airtight container when you’re not working with it.
* **Work in a Cool Environment:** Plastic chocolate is sensitive to heat. Work in a cool environment to prevent it from becoming too soft and sticky.
* **Use Cornstarch or Powdered Sugar:** Dust your work surface and hands with cornstarch or powdered sugar to prevent the plastic chocolate from sticking.
* **Use Modeling Tools:** A variety of modeling tools can be used to create different shapes and textures in plastic chocolate. Some common tools include rolling pins, sculpting tools, veiners, and cutters.
* **Join Pieces Together:** To join pieces of plastic chocolate together, moisten the surfaces with a small amount of water or edible glue. Press the pieces together firmly and allow them to dry.
* **Add Details:** Use edible markers, edible paint, or luster dust to add details and highlights to your plastic chocolate creations.
## Simple Plastic Chocolate Projects for Beginners
Here are a few easy projects to get you started with plastic chocolate:
* **Simple Flowers:** Roll out the plastic chocolate and use flower cutters to create simple flower shapes. Use a ball tool to cup the petals and add details with a veining tool. Attach the flowers to cupcakes or cakes with a dab of frosting.
* **Leaves:** Roll out green plastic chocolate and use leaf cutters to create leaf shapes. Use a veining tool to add realistic veins to the leaves. Attach the leaves to cakes or cupcakes with a dab of frosting.
* **Bows:** Roll out the plastic chocolate and cut out strips. Fold and shape the strips to create bows. Allow the bows to dry completely before attaching them to cakes or cupcakes.
* **Simple Figures:** Start with basic shapes like balls, logs, and cones, then combine them to create simple figures like animals or characters.
## Advanced Plastic Chocolate Techniques
Once you’ve mastered the basics, you can move on to more advanced techniques, such as:
* **Sculpting Realistic Figures:** Use a variety of modeling tools and techniques to sculpt realistic figures, such as people, animals, or fantasy creatures.
* **Creating Intricate Flowers:** Learn how to create more complex and realistic flowers using a variety of techniques, such as gumpaste flower techniques adapted for plastic chocolate.
* **Making 3D Cake Decorations:** Use plastic chocolate to create 3D cake decorations, such as buildings, cars, or other objects.
* **Using Molds:** Silicone molds can be used to create intricate shapes and designs in plastic chocolate. Simply press the plastic chocolate into the mold and then carefully remove it.
## Storing Plastic Chocolate
Proper storage is essential to maintain the quality of your plastic chocolate.
* **Unused Plastic Chocolate:** Wrap unused plastic chocolate tightly in plastic wrap or place it in an airtight container. Store it in a cool, dry place away from direct sunlight. Do not refrigerate it, as this can cause it to become hard and brittle. Plastic chocolate can be stored for several weeks or even months if stored properly.
* **Decorated Items:** Decorated items made from plastic chocolate should also be stored in a cool, dry place away from direct sunlight. Avoid refrigerating them, as this can cause condensation to form and damage the decorations. Store them in an airtight container to protect them from dust and humidity.
## Variations and Flavoring
While the basic recipe is fantastic, feel free to experiment! Here are some ideas:
* **Different Types of Chocolate:** Try using different types of chocolate, such as white chocolate, dark chocolate, or even flavored chocolates like mint or caramel.
* **Adding Flavor Extracts:** Add a few drops of your favorite flavor extract, such as vanilla, almond, or peppermint, to the plastic chocolate.
* **Spices:** Incorporate spices like cinnamon, nutmeg, or cardamom for a warm and inviting flavor.
* **Citrus Zest:** Add grated citrus zest, such as orange or lemon, for a bright and zesty flavor.
## Plastic Chocolate Safety
While plastic chocolate is generally safe to eat, there are a few precautions to keep in mind:
* **Allergies:** Be aware of any potential allergies. Ensure you are using chocolate that is free from allergens relevant to those who will be consuming the final product.
* **Food Coloring:** Use food-safe coloring.
* **Storage:** Proper storage is key to preventing the growth of bacteria or mold.
## Conclusion
Plastic chocolate is a delightful medium for bringing your dessert decorating visions to life. With its wonderful flavor, forgiving nature, and incredible versatility, it’s the perfect choice for both beginners and experienced cake artists. So, gather your ingredients, unleash your creativity, and start sculpting your way to stunning edible creations!