By Jean-Luc Decluzeau
CHEF'S TIP: You can use it for various food decorations, modeling, and sculpting.
INGREDIENTS
500 g 65% dark couverture
50 g cocoa butter
250 g glucose syrup
50 g sugar syrup (25 g water + 25 g sugar)
METHOD:
First melt the chocolate at 32°C. Then melt the cocoa butter.
Stir in the warm glucose syrup and sugar syrup. Mix to a smooth paste. Place the resulting mixture on cling film, cover and leave to cool. Store and film away from humidity and air, or in small quantities under vacuum (several months).
To use, lightly reheat the dough by hand after a quick blast in the microwave, or blend.
VARIANTS:
50% chocolate paste / 50% pastillage or 50% chocolate paste / 50% 33% almond paste
