Chocolate mastic

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Shokomastic from chocolate (mastic from white chocolate is prepared using the same principle)... So... Take the chocolate and melt it over low heat

3. STEP 3

   

   Melt it down

4. STEP 4

   

   And add cream, stirring constantly

5. STEP 5

   

   When the chocolate has melted, add marshmallow candies.

6. STEP 6

   

   And stirring melt them too

7. STEP 7

   

   Sift the powdered sugar

8. STEP 8

   

   And knead the mastic well (you can use a food processor)

9. STEP 9

   

   I kneaded by hand

10. STEP 10

    

    At first the mastic turns out quite liquid

11. STEP 11

    

    I line a plastic bag in a container and put the mastic in there (this way it doesn’t spread much throughout the bag and it’s easier to remove it from it later)

12. STEP 12

    

    After this, put the mastic in the refrigerator for a couple of hours (until it hardens completely)

Comments on the recipe

Ankdash

14.09.2023

4.9

For those who want to learn how to decorate cakes, check out this recipe for homemade mastic with food coloring.

•Ludmila•

14.09.2023

4.6

I’ll try yours too, but I have this recipe, it turns out great mastic

Shura

14.09.2023

4.8

Natali, great, very beautiful, our girls just need to learn how to work with mastic for the New Year, and who knows what the next year will be according to the Eastern calendar? I can imagine what kind of cake Natalie has in mind for the New Year)))

Irisha

14.09.2023

5

Natalie, thank you for such a healthy recipe! Maybe I’ll finally take the time and learn how to work with it)) I just don’t understand a little, do you first cool it and then knead it or do you need to thicken it with powdered sugar, knead it and cool it, otherwise it’s not entirely clear in the text??

Anahit

14.09.2023

4.7

Natalie, today I was at the wholesale market and visited a fairy tale. What was there: different beads, different ones for decorating a cake, and I don’t remember what you called them, but they were expensive, but I think they called them gel, and all sorts of attributes for working with mastic. It turns out there are special rolling pins (as if with teeth) for rolling out mastic, and molds for cutting out mastic. My eyes are wide open. And I went there to get carving knives. While he was picking up a set of knives for me, people started pouring out. He provided me with a chair, and I’m glad, I sit and look, like Mowgli at the treasures, at all this beauty. You forgot about me, I’m his son, maybe you can collect knives, he’s a mother to me, I started trading from you. Well, I finally collected it and at the end gave it a couple of cookie cutters. All in all, I had a great day. This is what I mean, and your, Natasha, detailed photo explanations will be very useful to me. Thank you for another master class.

Anna

14.09.2023

4.7

Irisha, the mastic is kneaded on the table, adding powdered sugar if necessary, until it stops sticking to the table and hands, then it is cooled and products are made from it (I use this principle). Natali, my shockomastic roses turned out to be slightly brittle, or rather the edges of the petals seemed to be torn. How do you like working with her? What percentage of chocolate do you use?

Natali

14.09.2023

4.5

The choco-mastic doesn’t need to be kneaded on the table, that’s what makes your flowers burst, Anna... it just needs to be thickened, as Irisha wrote, and put in the refrigerator, it will still be liquid, that’s why I use a little bag so that it doesn’t spread, like this it will be easier to remove it... due to the chocolate it will thicken... after cold it can be easily rolled out if you need to cover a cake or sculpt figures...