Plastic Chocolate

This worked well to make decorations for a beaver cake I made! Tip though: after melting the chocolate, allow it to cool down to about 90-91 degrees before stirring in the corn syrup. That’ll help avoid separation. I used about 1/3 cup corn syrup for 8 oz white chocolate, and about 1/2 cup corn syrup for 16 oz dark chocolate. Was relatively easy to work with and holds shapes well! Will definitely use again!

I used it as a sheet of icing and wrapped the sides of a cake. It was a hit! Thank you.

I tried twice with white chocolate and got a crumbly oily mess. Thinking I overheated it the first time, I was careful to just get the chocolate warm enough to melt smoothly the second time. Still, the instant I added the karo light corn syrup I got a crumbly mess.

I’ve made a lot of candy clay but this recipe worked up like a wonder. I’m making a cigar cake roll for my hubby’s birthday . I’m excited to roll it out. I’ll review again re workability.

I used this instead of fondant to cover my son’s birthday cake because I don’t like the taste of fondant. I will say, the flavor was better than fondant (taste and texture is just like that of a soft tootsie roll) but this stuff was incredibly hard for me to work with. It was sticky and gooey and I had to use a LOT of cocoa powder to get it to roll out and not stick to the rolling pin and my hands and the counter. And in the end, it ripped and came apart across one side of the cake and just looked a mess. My son is 1 so he didn’t notice but next time, I will stick to fondant.

Does anybody have an tips for rolling this chocolate. I want to use it to cover a cake for my friends wedding and I am finding it sticks to everything including the rolling pin. I have tried using Trex and using cocoa but have had no success with either.

I tried this recipe last weekend with white chocolate… fantastic! I will use this instead of fondant. I wonder if I could add flavors to the white or chocolate?

Easy. Easy. EASY!!! I didn’t mind the grease since it separates itself from the chocolate. I used my trusty little dipper crock pot to melt the chocolate (enough to hold a pound of it) and pour in half cup of corn syrup. Stir until well blended, tip over the sink to drain the grease, be mindful that none of the plastic chocolate goes with it. This will be my first choice now for decorating cakes. I hate the messiness of marshmallow fondant! This turns out a lot cheaper too. Thanks for the post 🙂

I used this recipe to make white chocolate for a replica of an AA chip for a cake. It worked out just great. I have a lot to learn about writing on chocolate (a LOT to learn). This was a first attempt at this. Because I didn’t need very much, I used 4 ounces of white chocolate chips and 2 tablespoons of corn syrup. It really does get easy to handle as you knead it.

I have used this recipe with both semisweet and white chocolate and it turns out perfect every time! I don’t even use fondant anymore, this stuff turns out and tastes amazing! Also works great in the Cricut Cake cutter.

I couldn’t get this to work properly – the white chocolate version was far too runny and the dark one was too solid! Found it very difficult to work with – I did perservere and it turned out ok in the end but I was afraid of the chocolate roses melting on the cake.

This recipe was a life saver, although I actually had to change it all. I live in Australia and couldn’t find corn syrup, so decided to go with honey instead. I also used dark chocolate (72% cocoa), because I wanted to have a very dark color to my decoration. The taste was just fine. Honey will crystalize the sugar a bit, so after leaving it set overnight you need to work the dough a bit to get rid of any lumps. Since this was my first time, I struggled a lot until I realized that, for this version of mine, it is much better to refrigerate the dough as I work with small amounts at the time. For instance, I opened it flat with a rolling pin (between sheets of wax paper) and refrigerated the flat pieces prior to cutting letters or shaping things. Then I refrigerated again, and just then placed on my cake, which was covered with white fondant. Anyway, it turned out great. Highly recommended 🙂

OMG This recipe is amazing! I’ve used it 2 times already. I’ve used it to cover cake balls and truffles, I also used some with my niece’s birthday cake. I’ll be using this one forever!

Loved how this turned out. If you add the corn syrup while the chocolate is still to hot, it will turn into a huge oily mess. Just let it sit and cool before kneading again, cause you need the oil to stay in. If it is to stiff, you can add more corn syrup. When it set, I had to knead a bit to get it plyable, but kneaded it with mm fondant and made chocolate fondant….. So, so good!!! Will use white chocolate next time and combine with mm fondant so I can use different colors. Need to try to make roses with this too!

Fantastic! Easy to make, easy to use, very tasty (I’m not a fan of marzipan or fondant when it comes to the taste). I made this with white chocolate and added a few drops of red food coloring to achieve a cherry blossom pink and make little cherry blossoms to top cookies with. Came out perfect!

Great, easy to deal with. Needed several colors si I prepared it with withe chocolate. When it was cooled I put in the different colors by rewarming the pieces a few seconds in the microwave, so it became smooth but still hard enough to handle with! Will definitively make this again!

I would give this more stars if you had ‘um!! I’ve never worked with anything but icing for decorating a cake with, but thought this looked easy enough. Used white chocolate chips and the mixture separated a bit when poured onto the plastic wrap, but that didn’t bother me a bit! My daughter wanted a “big sub sandwich” instead of a cake for her 15th birthday, but made her a cake-sub. I used the “Plastic chocolate” to make the pickles, lettuce and tomatoes… WONDERFUL!!! TIP: Instead of using oil or powdered anything to roll this out, I rolled it out between a silicone mat and a piece of parchment paper -NO STICKING! Also, when it started to get a bit sticky from working with it, I wrapped it in plastic and popped it in the frig for a few minutes… Perfection! 🙂

For the novice, like me, I found this challenging. I’m sure I just don’t know the tricks of the trade. I didn’t expect miracles, just cut-outs, but it was hard to roll out without it sticking (and I did use the cocoa). So, I wanted to say that it’s hard for the novice, since the reviewers mostly rave about it. I suspect they know a lot more than I do and I’m sure it’s easier to work with than other recipes. Just a heads up from a novice!

I made this with white chocolate and was able to sculpt some pretty detailed items (jack in pulpit, dragon neck and head) very easily. This keeps amazingly well and is nice to work with. LOVE it! Definitely let it sit, wrapped in plastic, over night BEFORE trying to work with it. Much better that way.

Very good taste. It was easy to use & didnt melt when handled

I think this is a great recipe. Soo easy to make. However, after two days, it was still a bit too soft. Don’t know if it was maybe because of the warm weather here. Sooooo messy to work with that way. I made roses to decorate a cake, but had to refrigereate every half hour to an hour so it can be workable. I made all the little balls for the roses first, then refrigerated them before shaping. Maybe next time, I’ll add less corn syrup, might work better. thanks!