Rating: 3 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
  • 7 Ratings
Martha Stewart Weddings, Summer 2004, Martha Stewart Weddings, Summer, Martha Stewart Weddings, Summer 2000, Martha Stewart Weddings, Spring 2003, Martha Stewart Weddings, Summer 2004, Martha Stewart's Wedding Cakes

Gallery

Credit: Dana Gallagher

Recipe Summary test

Yield:
Makes about 1 pound
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110 degrees.to 115 degrees.

    Advertisement
  • Place light corn syrup in small heavy-bottomed saucepan; heat to 95 degrees. and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours.

  • Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out. Store wrapped tightly in plastic wrap for up to 1 month.

Advertisement

Reviews

7 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0