Modeling chocolate is kind of cool

More from the pastry student. This is the product of Friday's class. It's a Lutetia torte - so, a sponge cake with walnuts in it, filled with chocolate mousse and whipped cream.

Anyway, that rose on top is modeling chocolate, which is chocolate mixed with corn syrup until it takes on the consistency of a tootsie roll - very easy to make, but annoying to work with! There is a very narrow temperature range in which you can make a rose out of this stuff... too cold, and it cracks; too warm, and it's so sticky you'll tear the petals just by touching them.



At some point, I will take a series of photos documenting how to make a rose out of pastes like this, but I will have to remember to do it...