Plastic Chocolate

We finely chop each type of chocolate and place it in a heat-resistant bowl for a steam bath. Personally, I prefer a stainless steel bowl, which I place over a pot of hot water. It is important that the water does not touch the bottom of the bowl to avoid burning the chocolate. If you have a microwave, you may be able to use this method as well, but I do not have the necessary technology, so I will focus on the traditional method.

We stir with a wooden spoon until the chocolate is completely melted. This whole story takes place on the kitchen table, not on the stove! The only heat source is the hot water in the pot. Once the chocolate has become liquid, we remove the bowl from the steam, add the honey, and mix vigorously. At first, everything may seem chaotic, but do not be scared! Keep stirring until the mixture is homogeneous. In about 2-3 minutes, you should obtain a smooth paste that you can shape into a roll and wrap well in cling film. Leave the obtained bar in the fridge for at least one night; this way, it will be much easier to work with later. It can be stored for a long time in the fridge without any issues.

When you need some decorations, take the bar out of the fridge and let it reach room temperature for a few hours. Make sure your hands are very clean; if not, wash them again. It is not recommended to use oil to facilitate shaping. Break off a piece from the bar, the size of a walnut, and knead it until you get a malleable consistency that you can work with.

Roll out the paste between two sheets of cling film, then press with your finger in a circular motion until you obtain a thin sheet, about 1-2 mm thick. From this sheet, you can twist flower petals. If you do not have special shapes, it is not a problem! You can use regular kitchen utensils. For example, I cut the leaf shape with a knife and traced the veins using a skewer. I left the leaves to harden on the roll of cling film to achieve an elegant curved shape. This technique will help you create beautiful and personalized decorations for your cakes or pastries. Each step brings its own joy and satisfaction, allowing you to explore your creativity in the kitchen.

 Ingredients: 100g of chocolate (plain - without creams, nuts, or raisins) white, dark, or milk 1 full teaspoon of pure honey.

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