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Couverture chocolate contains a high percentage of cocoa solids and cocoa butter, which gives it a richer flavor, and makes it easy to melt and work with. Most important, the cocoa butter crystallizes, allowing the chocolate to harden and remain hard. Although some couverture chocolate can be purchased in stores, it is more practical to order larger quantities through the mail.
Windows, doors, and other architectural details for your house may be perfectly fashioned from rolled fondant. Decorations such as bows, figures, and greenery may be beautifully made with marzipan. Because of the complexity of making fondant and marzipan at home, we advise you to buy these products ready-made in pastry supply shops or by mail. Check online for sources.
Ready-made marzipan might require preparation before molding. It should be pliable but stiff enough to keep its shape. If it is too dry, add a little heavy syrup 1 teaspoon at a time. If it is too soft, knead in confectioners’ sugar. Take care not to over knead your marzipan or it will release almond oil and it will not be good for modeling; it should feel smooth but not greasy. Food coloring may be kneaded into the marzipan. Marzipan dries quickly so keep it covered with plastic wrap to keep it moist.
Before any of the gingerbread sheets were marked or cut, we always strengthened each sheet with tempered couverture chocolate. This critical step was unique to the way I built gingerbread structures at the White House. Gingerbread contains a high percentage of sugar, which is hydroscopic (inclined to absorb moisture). On particularly humid days, a finished gingerbread house may absorb enough moisture to become soft, bend, and even collapse. Humidity is possible in December, especially in Washington, D.C., and the South. We learned that if the gingerbread is supported with a layer of couverture chocolate on its back, the risk of softening and collapse can be almost totally eliminated. When hardened, the chocolate will continue to support the gingerbread walls and structure even if the gingerbread absorbs moisture and becomes soft.
This step is easy. You just have to melt and temper a substantial amount of couverture chocolate. It does not need to be expensive chocolate, but must be couverture and be in temper. Tempering chocolate may seem daunting at first, but once you understand how the process works it will become more fun.
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