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.
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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).
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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.
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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).
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Move to the work surface and work quickly, then let it rest in the fridge.
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The plastic chocolate is ready, you just have to use it for all your creations.
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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.
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And here are my plastic chocolate roses, prepared with both dark and light dough.
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