Chef Omar Martinez demonstrates this great classic; how to use white chocolate couverture without melting or tempering.
Using this technique to make “pliable chocolate dough” changes the casting properties of the chocolate. The chocolate will remain stable enough for you to remove it from the mold while still soft. This unusual characteristic allows you to bend and shape the chocolate without it cracking or breaking easily. Look how mold (Ostrich Plume) is curled to make the feather look even more dynamic!