Chocolate Work

Two weeks before our class end, our lecture give us a task to make a small box using dark chocolate.  

Chocolate Box

In this part, you will need:

- a Sharp knife

- chopping board

- Baking pan

- Mixing bowl

- Spatula

- Paper cutter

- Cardboard cutout

- Sauce pot 

First, Chop up the chocolate bar into uniformed smaller pieces in order to avoid having incidents of burnt chocolate.

Melt the dark chocolate with double boiler. Stirring until the chocolate has fully melted. After melting the chocolate do the base and the body for chocolate box. Refrigerate for 15 minutes or let it rest in chocolate room. 

 When that is done, pour the liquid solution onto a baking pan with a layer of baking paper covering the surface bellow the chocolate to ease the process of taking it off the pan. Wait for it to turn solid.

Use the cardboard cutout to mark the shape that needs to be cut out of the chocolate. When it is all cut out in shapes, use some liquid chocolate to attach the pieces into place by piping up the chocolate into the cavity that needs to be filled in the structure while scrapping off any excess to avoid having a messy product.

Plastic Chocolate/ Modelling Chocolate

Modelling chocolate as the name might suggest is used to make or shape decorations that might be impossible to make just by melting and cooling the everyday chocolate. It creates a platform to extend the range of decorations we are able to make. 

 In case it wasn't clear, the recipe is as follows: 

500gm Dark Chocolate

175gm Liquid Glucose

100ml Heavy syrup

Heavy Syrup

1kg Sugar

300ml Water

Here is the recipe to make the chocolate for garnish on the top of the box know as a modelling chocolate or plastic chocolates. Using mixer mix the dark chocolate, liquid glucose, and heavy syrup together. Let it rest about 15 minutes in chocolate room before doing the rose flower.

Glue the base and the body of the box with more melted chocolate. After that glue the modelling chocolate on the top of the box as a garnishing.