Modeling Chocolate:12oz chocolate
2oz corn syrup
Sticky Rice:
1 cup rice
2 cups apple juice
seasonal fruits, julienned (to slice into thin strips the size of matchsticks)
rolling pin
To make modeling chocolate melt: 12oz chocolate in double boiler, add 2oz corn syrup and mix thoroughly. Wrap in plastic and refrigerate for 2 hours.
Put 1 cup of rice in a pot and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, take of heat and set aside.
 | Knead half of the modeling chocolate until pliable. Roll out paper thin.Tip: If too tough, rub your hand over the surface this will warm up the chocolate and make it easier to roll out. |
 | Cut the rolled out modeling chocolate into 2-1/2 in wide strips. |
 | Place sticky rice on chocolate, leaving space on one side for the seam. |
 | Arrange your fruit on top of the rice. |
Roll up tightly making sure that both sides are stuck together. Place in refrigerator to set.
Using a sharp knife cut your rolls into 1 in lengths. Place on your plate and garnish.
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I hate blogger sometimes.
it's really hard to post something.
in it ends up like this...
(-_- )II
But I love~ strange foods very much!
And yes, of course I love chocolate too.
Source: http://www.pastrywiz.com
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