Chocolate Paste

Chocolate Paste
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500g/1 lb. dark chocolate chips or chopped bar
150g/5 oz. liquid glucose
50g/2 oz. liquid sugar (4 parts granulated sugar with 3 parts water, bring to a boil)

Melt chocolate over a double boiler (Bain-Marie).

In a separate bowl, warm sugars.

Pour the warmed sugars into the melted chocolate and stir until thick.

Pour the chocolate mixture into a plastic bag and store in a cupboard for 8 hours.  Do not place in a refrigerator.

Knead the chocolate to warm and soften.  Model and mold as required.

Leave made pieces to “firm” and use directly on cake as your garnish.