Chocolate mastic

If you decide to poke over your holiday baking, including fantasy, then we advise you to use chocolate mastic, and how to properly make it, we will tell in detail in the recipes below.

Recipe for marshmallow chocolate mastic for cake wrapping

Ingredients:

• powdered sugar - 230 g;
• dark chocolate bars - 2 pcs. (100 g each);
• marshmallow - 180 g;
• fatty cream - 80 ml;
• butter - 40 g.

Preparation

Both tiles of dark chocolate are broken in small pieces, poured into any metal container, which is then placed on a water bath. With frequent stirring of chocolate pieces we bring them to complete melting. Remove the container with chocolate, move it to a plate with a weak fire regime and add here pieces of marshmallow cut into 2-3 parts. Now we also interfere often, as the pieces of chocolate interfered to form a homogeneous mass of these ingredients. We enter the right amount of butter, fresh fat cream and, after mixing we keep on the fire for a couple of minutes, and then we set everything aside. Then immediately, but having divided into several approaches, we add necessarily sifted sugar powder. When the force to stop the mastic with a spoon runs out, we shift it to the table and make it homogeneous, like a dough test. For 15 minutes we cover the mastic with a food film, after it is thinly rolled out and used for the intended purpose.

Recipe for chocolate mastic with honey at home

Ingredients:

• white chocolate - 150 g;
• liquid, light honey - 3 tbsp. spoons.

Preparation

Chocolate white color is broken into the smallest pieces and put them in a container suitable for microwave oven, turn on the oven for 60 seconds. Then we take out, mix and if the chocolate is not completely melted, then we send it again to the microwave for a time of 30 seconds (so repeat until the melting of white chocolate). Now in this container, with liquid chocolate already in one spoon, we introduce liquid honey, we mix everything at once intensively. When all the honey is mixed, do not stop interfering with our mastic until it comes to the cooling stage and becomes dense, like a dough. Then we immerse it in a cellophane bag and send it to the refrigerator for half an hour.

This mastic is very useful for modeling jewelry .