Chocolate Paste For Cake Decorations Food
CHOCOLATE PASTE (FOR CAKE DECORATIONS)
This recipe makes a pliable chocolate paste. It has the texture of marzipan and is easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate. Recipe from joyofbaking. Recipe is for bittersweet chocolate, variations with other types of chocolate included in instructions. Yield depends on the type of decorations you're making. Prep/Cook time excludes chilling.
Provided by WaterMelon
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
- Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
- Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
- When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
- Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
- You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
- Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
- It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
- Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
- White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
- Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.
CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE
Need an almond paste recipe? Layer dough with a mix of almond paste, brewed coffee & cocoa powder for our Chocolate Coffee Cake with Almond Paste Recipe.
Provided by My Food and Family
Categories Dairy
Time 3h5m
Yield Makes 16 servings.
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water. Beat margarine and 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add yeast mixture, milk and eggs; mix well. Blend in flour and salt; cover. Let rise in warm place 2 hours or until doubled in volume.
- Preheat oven to 400°F. Mix almond paste, 1/2 cup sugar, the coffee and cocoa powder; set aside. Generously grease 10-inch tube pan; sprinkle with almonds and 1 Tbsp. sugar. Set aside. Punch down dough. Pat one third of the dough onto bottom of prepared pan, building up dough around center tube; spread with one half of the almond paste mixture. Repeat layers. Cover with remaining dough. Seal edge of dough to pan with floured hands.
- Bake 40 min. or until lightly browned. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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