Dark Chocolate Modelling Paste (Plastique)

Makes: about 550 g (1 lb 4 oz) to cover one 18 cm (7 in) round cake

Preparation time: 15 minutes Cooking time: 5 minutes

SETTING time: overnight

300 g (10½ oz) chocolate buttons (at least 55% cocoa)

250 ml (9 fl oz/1 cup) glucose syrup

Put the chocolate in a heatproof bowl set over, but not touching, a saucepan of gently simmering water, and stir occasionally, until melted, about 2–3 minutes, and it has reached 40°C (104°F) (test with a sugar thermometer). Clean the thermometer. In another saucepan, heat the glucose syrup until it reaches 40°C (104°F) on the sugar thermometer, about 2–3 minutes. Add the chocolate to the syrup and stir it to a thick paste. Wrap in plastic wrap and leave overnight at room temperature to set.

Knead the modelling paste on a work surface lightly dusted with icing (confectioners’) sugar until smooth and pliable. It is now ready to use.

Chocolate modelling paste can be wrapped in plastic wrap and stored at room temperature for up to 3 months.