Let's start with the white plastic chocolate: prepare the glucose syrup by putting water in a saucepan with half the sugar (in this case, about 30 g), bringing to a boil and cooking until the mixture becomes "syrupy" (it will take about 5 -10 minutes), then add it to the glucose.
Chop the chocolate and melt it (in the microwave or in a bain marie), then add the syrup and the remaining icing sugar 8 (always about 30 g).
Move the mixture on the work surface sprinkled with powdered sugar and work it quickly by hand until you get a fairly compact stick (if it starts to release cocoa butter you have to cool it, then you have to continue to work it in a bowl inserted in another bowl. containing ice), then wrap it in cling film and let it rest in the fridge for at least 30 minutes before using it.
Proceed in the same way for the dark chocolate: prepare the syrup, add the glucose, then incorporate them into the melted chocolate and add the remaining sugar (in this case it is about 15 g).
Move to the work surface and work quickly, then let it rest in the fridge.
The plastic chocolate is ready, you just have to use it for all your creations.
To prepare plastic chocolate roses, take small pieces of mixture and crush them between your fingers, shaping them in a drop shape to form the petals, starting with smaller pieces, which you will roll up to create the inner part, and continuing with gradually larger petals.
And here are my plastic chocolate roses, prepared with both dark and light dough.
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