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Pastillage, Easy Version




Source of Recipe


Adapted from a little of everywhere


List of Ingredients







Recipe



For every 1 lb white chocolate or milk chocolate, (see note), use 1/2 cup light corn syrup

Chop the chocolate, and melt it in a double boiler over just hot water, stirring often.

Remove the melted chocolate from the pan, and stir until smooth. Add the corn syrup and stir until combined. Add food coloring paste or liquid to desired color intensity for white chocolate pastillage.

Cool until still warm but not hot. Pour the pastillage onto a large sheet of Saran wrap. Wrap it tightly, free from air. Allow the chocolate to cool at room temperature overnight, or until solid.

Soften the hardened chocolate by kneading it until it is soft enough to work with. Keep kneading until smooth and pliable. Work out the lumps that may be present in the kneading process. Dust hands with powdered sugar if the chocolate sticks. Divide into batches as desired for each color used and knead until evenly distributed.

Dust your work surface with a thin layer of powdered sugar. Roll out the pastillage until it is about 1/8-inch-1/16 inch thick.

Cut out or mold designs like you would if using modeling clay, or roll the pastillage in large sheets to wrap entire cake or petit fours. It can also be used on Easter eggs, etc….

NOTE: if you use dark chocolate increase the corn syrup to 2/3 cup. Also don’t use powdered sugar to dust the work surface. Use a light dusting of cocoa powder.