Chocolate Bow

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Permalink Reply by Hope Brady on July 27, 2011 at 7:06pm

The instructions that I have for a big loopy bow have me make it in a bowl that is the size I want the bow to be (that way it stays round) with wax paper on the bottom.  When I made one and transported it I just let it in the bowl with a cloth around it to prevent it form sliding and crashing into the side of the bowl.  When I got to where the cake had to be delivered I carefully turned the bowl over and pealed the wax paper off, and placed it onto the cake. Mine had sat together for 24 hours before I moved it so the royal icing had time to set properly.  I am no expert, as I have only made one, but it arrived in one piece so that is all the matters in my opinion.  Good Luck!

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Permalink Reply by Karen Marie on July 27, 2011 at 8:14pm

 You can make it out of Chocolate modeling clay. Melt 1 lb   of good quality dark chocolate until it is       just melted. Do NOT  overheat the chocolate. The    best way  is to do it over a double boiler with the heat         off after you simmer the water. Remove the top portion and then wipe the botom of the bowl to remove the moisture or you may get water in your chocolate and it will seize. If you must melt in a microwave only 20 seconds at a time and stir in between. Let cool to room temperature.

Weigh out 6 oz of light corn syrup (about 1/2 cup) and stir into the melted cooled chocolate until it is completely combined. Let cure  overmight. Remove from the bowl and place in a plastic bag with the air removed. It will last for months. When you use it break off a hunk and knead it to a soft clay consistency. Shape into desired shapes and   let harden overnight. You can work it just like clay and it tastes really good too...like a tootsie roll! It will be pretty strong and will hold up in transport. Just place the bow on when you get to the venue

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Permalink Reply by Rachael Faulkner on July 28, 2011 at 9:44am

These are great! I never thought about a bowl, that makes sense.

 

Karen - Do I let the chocolate cure overnight on the counter or in the refrigerator?  Then after it cures I can just roll it flat and shape it into the individual ribbons? 

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Permalink Reply by Karen Marie on September 10, 2011 at 7:40am

Rachael:

Sorry it took so long to reply...I was taking classes over the summer...you let it cure at room temperature...no   need to refrigerate it, it will get too hard and then you will have to let it come to room temp anyway. Then first you work it by kneading it like gumpaste or clay, then you can roll it, cut it, do whatever you want to it. Eating is pretty good too taste just like a tootsie roll if you add a little bit of orange oil ( NOT flavoring it containes water) to the corn syrup.

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