Here is the recipe for the ‘chocolate clay’ we used this week for our bakery class.
Chocolate Clay
(makes 3 large balls of clay, they should last around a month if kept in ziploc baggies or storage containers)
- 2 cup AP flour (plain flour)
- 2 cups water
- 6 tbs salt
- 4 tsp cream of tartar
- 8 tbs cocoa powder
In a saucepan (preferably nonstick), mix the dry ingredients together so the mixture is as smooth as possible. It is OK if a few little lumps remain. Add water mix again.
Heat slowly, stirring regularly. As the mixture starts to thicken, stir constantly. Soon it will begin to start to pull away from the sides of the saucepan and form one lump. You may need to flip the clay to cook both sides if the top looks gooey. This takes about 6 minutes. You will know it’s done when the clay no longer sticks to your hands/or utensils.
Remove from the heat and place the play dough ball on some parchment paper. Let cool and then knead for a minute or so.
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