Creating your own molding chocolate from cocoa power allows you to control the ingredients and easily make adjustments for nutrition. Cocoa beans come from the fruit of the cocoa tree and contain about 54 percent fat, 11 percent protein and 31 percent carbohydrates. The cocoa bean is fermented, then roasted and ground, providing 2 g of fiber in a tablespoonful. When making molding chocolate, use granulated sugar substitute in place of cane sugar to reduce the calorie content. Anything you can create from clay, you can make from molding chocolate, which gives you the ability to customize your desserts.
Melt 1 cup of butter in the microwave on high in a mixing bowl. Add 3 cups of powdered cocoa and 1 1/8 cups of sugar to the melted butter.
Stir the ingredients until the sugar dissolves and the chocolate becomes smooth. This makes about 16 oz. of semi-sweet chocolate.
Line a cupcake pan with foil cupcake liners. Lightly spray the liners with nonstick cooking spray.
Pour the semi-sweet chocolate into the cupcake pan, filling each liner halfway with the melted chocolate. Place the pan in the refrigerator until the chocolate hardens.
Remove the chocolate from the refrigerator. Pull the liners from the chocolate and place the chocolate in a large glass mixing bowl.
Melt the chocolate in the microwave on medium power, stirring often to help melt it and keep it smooth. Test the temperature of the chocolate with a candy thermometer once it melts. Monitor the temperature of the chocolate until it reaches 91 degrees.
Pour 1/2 cup of light corn syrup into the melted chocolate once it reaches 91 degrees. Mix the corn syrup and melted chocolate together with a rubber spatula, scraping the sides and bottom of the glass bowl until thoroughly mixed.
Pour the chocolate onto a granite or marble cutting board, or onto a clean, hard countertop. Knead the chocolate with your fingers, a plastic bench scraper or dough scraper until the chocolate becomes smooth and shiny.
Wrap the molding chocolate in plastic wrap, making sure you cover it tightly. Seal the wrapped molding chocolate in an airtight container or a storage bag.
Things You'll Need
1 cup butter
3 cups powdered cocoa
1 1/8 cup sugar
Foil cupcake liners
Nonstick cooking spray
Large glass mixing bowl
1/2 cup light corn syrup
Granite or marble cutting board
Plastic bench scraper or dough scraper
Airtight container or food storage bag
Add 1/2 tsp. of corn syrup to the molding chocolate if it becomes crumbly and dry. Knead the syrup in the chocolate until it becomes soft and smooth. Continue to add syrup as needed.
Cool your cutting boards if the chocolate becomes oily, or use a bench or dough scraper, not your fingers, to work the oils back into the chocolate. Do not wipe the oils from the molding chocolate.
Flatten the molding chocolate and wrap it in plastic wrap if it becomes sticky while you knead it. Allow the chocolate to sit for an hour before beginning the kneading process again.