Plastic chocolate bow
Cooking time:
50 minutes
Active time:
20 minutes
Complexity:
Average
Let it brew
Plastic chocolate is the perfect material for creativity. It can be used to make a variety of edible jewelry: from simple figures created using silicone molds to complex compositions such as our elegant bow.
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Recipe "Bow from plastic chocolate"
Ingredients per 1 serving
white chocolate
200 g
glucose syrup
25 g
boiled water
10 ml
cornstarch
4 g
kandurine
ad libitum
white chocolate
100g optional
Step 1/11
Melt the chocolate in a water bath or in short pulses for 10-15 seconds in the microwave.
Step 2/11
Dilute the glucose syrup with water and gently mix into the melted chocolate.
Step 3/11
Stir the chocolate until the mass thickens and looks like plasticine. This will happen literally in half a minute.
Step 4/11
Blot the mass with a paper towel to remove excess cocoa butter.
Step 5/11
Leave the chocolate to stabilize: for a few hours at room temperature or 15-30 minutes in the refrigerator.
Step 6/11
Roll out the chocolate like dough, having previously sprinkled the working surface with starch.
Step 7/11
Cut the details of the future bow from chocolate: 2 wide rectangles, 1 narrow for a jumper and 2-4 strips for ribbons.
Step 8/11
Using foil blanks or any other suitable equipment, make two volumetric loops from wide rectangles. Refrigerate the parts for 10-15 minutes to stabilize.
Step 9/11
Connect both parts with a center jumper rectangle for a bow. Refrigerate again for 10-15 minutes.
Step 10/11
Use a brush to apply a thin layer of candurine to the bow and tape blanks.
Step 11/11
Cover the cake with melted chocolate or any other glaze. Then symmetrically place plastic chocolate ribbons on top and install a bow.
Ingredients per 1 serving
white chocolate
200 g
glucose syrup
25 g
boiled water
10 ml
cornstarch
4 g
kandurine
ad libitum
white chocolate
100g optional
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