When I grew up as a kid, I was fortunate enough to see many beautiful cartoon theme birthday cakes of my friends' birthday. There were all beautiful and amazing looking. I was instinctively jealous deeply to the root of my heart. But there was a consolation, the cake tasted worst than my mum's badminton racket smack to the bum (I was naughty too, you know). The colours did not taste fruity at all! It was just tasteless sugar, a dose so high it'd bless a kid with diabetes for each birthday we attend. The cream wasn't even flavoured with vanilla or any thing that taste like it. Topping the horror, the figurines, which were super awesome looking and some are edible, are made of icing sugar or marzipan!!!! Yuck!!!! So sugary, it stabs the teeth like you've had none.
Sometimes though, some fancy-smancy bragging acquaintance of my parents gave us some really good cakes, the chocolate kind... with 'real chocolate' flowers! Now I always dreamt that one day this world will consist of real chocolate figurines exclusively; no more shitty diabetic-ending. (Sorry, strong opinion here).
The clay is pretty much like a hard version of play-doh. You need to warm it up with your hand to make it more malleable but not too warm that it'd stick and melt.
Do use cheap chocolate, don't waste on expensive one. The mixture will alter the expensive taste of your chocolate you've paid for. Anyway, the recipe is so damn ridiculously simple. I am embarrassed to keep it a secret. If you want to make a coloured chocolate clay, don't use water based colouring. Use oil based or powder colouring.
yields about 350g
1/3 cup glucose syrup (or light corn syrup)
1-3 drops of colouring (optional)
1. Prepare 30x30cm non-stick baking paper on a bench.
2. Melt chocolate over double broiler but never let the chocolate exceed 37.5celcius. Stir in glucose and colouring with rubber spatula. Stir with folding motion until homogenous. Don't overmix.
3. Pour the chocolate mixture to baking paper. Pat to 20x20cm square shape with spatula. Cool in room temperature for 2-3 hours. The clay is ready to use. Or store in chocolate in baking paper and airtight container for 2 months.
To make a rose, Adri & Surya had kindly shoot simultaneous photos of my hands making a rough concept model of a basic pink rose:
That concludes all the elements of my Panna Cotta with Cocoa Cookies and Pink White Chocolate Rose recipe.