Ganeshji with Homemade Modelling Chocolate

Name: How to cook Ganeshji with Homemade Modelling Chocolate - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Small Idols
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Ganeshji with Homemade Modelling Chocolate

#Ganesha21 Happy Ganesh Chathurti in advance! Om Ganeshay Namah! Chocolate Ganesha! On the pretext of the upcoming Ganesha Chaturthi Festival made this Eco Friendly 54.5% dark chocolate Ganesha. At the end of the Festival the chocolate Idol can be melted with milk (so visharjan is done at home in an eco friendly way ) and Chocolate milk shake ( the outcome of the Visharjan) can be distributed among family and friends. I gifted both the Ganeshas to my two best buddies ! The ratio of chocolate and corn syrup depends on the type of Chocolate used. For Semi sweet or 54.5-55 % dark Coverture Chocolate it's 2:1 and for White chocolate it requires less corn syrup as the amount of cocoa butter is more in it. You can make with compound chocolate and candy melts too, it takes less time to set and firm then Coverture Chocolate. #cookpadindia #calleboutchocolate #darkchocolate #homemademodellingchocolate #milkshakeprasadam #Indianfestival #Ganeshchaturthi #homemade #handmade #edibleart #veg #ecofriendly

Ingredient

Food ration :

2 Small Idols

Cooking time :

24 hours

500 gms

55% Dark Coverture Chocolate (Semisweet Dark Chocolate)

250 gms

Corn Syrup / Glucose Syrup

Cooking instructions

* Step 1

Take the chocolate chips or Chopped chocolate in a steel bowl if you are melting it by double boiler method/ bain-marie method. If using microwave oven put chocolate in a micro ovenproof bowl and melt in short burst. If by Bain Marie method boil water in a pot, which is little smaller in size in diameter than the bowl. Place the chocolate bowl over it and melt the chocolate. Don't let the bowl base touch the water, the steam should help in melting the chocolate in the bowl.

* Step 2

Now pour the corn syrup over the melted chocolate and stir it with a silicon spatula for few minutes- 3-5 minutes, the corn syrup will seize the chocolate and it will start forming a lump but wait your modelling chocolate is not yet ready, it needs to set and firm a bit to make it pliable like clay dough.

* Step 3

Once it forms a lump (it still has the gooey texture now), lay a cling wrap on your kitchen countertop and put your chocolate on it, flatten it and wrap it. Let it rest for 7-8 hours or overnight in a cool room (AC Room would do). Once it forms a nice dough like. Knead it again before making the chocolate idol and work in an AC room while making it. Make it on a cake board or plate. My is a handsfree idol, took help of kitchen small knife, toothpick etc. If you have clay modelling tools it.