Tutorial 1 Modeling Chocolate

Modeling Chocolate:
This is the Pastry Chef playdough! With it, we can make flowers, curls, figurines, and more. The recipe is only two ingredients: chocolate (white or dark) and corn syrup on a 1:1/2 ratio regardless if you measure with cups, spoons, or by weight. I measure by weight and for this I used 5 oz. of chocolate and 2.5 oz. of corn syrup. I am calling for coverture chocolate since this kind uses a high ratio of cocoa butter. You can find it in your local grocery store up to 60% of cocoa butter; this is perfect. It taste better and makes it easier to model. While Coverture is a good dark chocolate containing at least 35% of cocoa butter, sugar, and cocoa solids; white chocolate is cocoa butter, with flavorings such as vanilla, sugar, and milk solids. Technically we should not call this chocolate since it does not contain chocolate solids. Nevertheless, it is delicious as well and we can add color to it. Enjoy and remember to share!