CHOCOLATE PASTE RECIPE RECIPES

Steps:

• Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
• Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
• Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
• When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
• Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
• You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
• Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
• It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
• Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
• White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
• Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.

Steps:

• In a large bowl, mix flour, cocoa powder and salt together with a wire whisk. Dump the flour mixture onto your work surface or in a large bowl. Make a deep well in the center of the mound and break the eggs into it. Mix the eggs with a fork, adding 1 Tbsp oil and 1 tsp vanilla. Stir with your fork until you form a soft dough. When you have formed a soft, dough ball, transfer it to a clean, floured working surface and knead for 5-10 minutes until the dough is soft, elastic and uniform in color. Cover the dough with plastic wrap and let it rest for an hour before rolling.
• Roll the dough through your pasta machine and use your spaghetti, linguini or fettuccine cutting attachment. Cook your pasta in unsalted, boiling water for 2 – 3 minutes. Drain thoroughly but do not rinse.
• Mound your warm pasta onto dessert plates and serve immediately with sauce, or chill to serve cold.
• Optional idea: You could substitute vanilla for mint essence, or even add a little fresh mint to turn this into choc mint pasta and most likely other essences would allow you to make any combination you liked.