This flexible chocolate recipe is from John Placko from MCA
140g heavy cream
60g sugar
125g dark chocolate
210g water
0.6g locust bean gum
1.0g kappa carrageenan
Scald cream and pour into bowl with chocolate and sugar. Whisk until combine.
In a sauce pot, add water and sprinkle/ rain locust bean gum and kappa carrageenan over water
Bring water mixture to a boil whilst stirring with the whisk.
Reduce heat to a simmer and cook for 2 minutes.
Reduce heat to a simmer and cook for 2 minutes.
Add water mixture to the chocolate/ cream mixture to whisk to form a smooth mix.
Pour into frame and let it set.
