Ingredients

The following ingredients have 4 Servings
  • 16 oz chocolate
  • 1/3 to 2/3 cup corn syrup
  • Candy coloring (optional)

Instruction

  • Melt chocolate, either in a double boiler or microwave. Allow chocolate to cool to 90-91°F, stirring often as it cools.
  • Start by adding 1/3 cup corn syrup to milk or white chocolate and 1/2 cup corn syrup to dark chocolate. Stir just to incorporate the corn syrup.
  • Pour out onto a cold surface like a granite countertop or marble cutting board. You can also use a baking sheet. Knead the modeling chocolate, adding small amounts of corn syrup if needed, until soft and pliable.
  • Let the modeling chocolate rest for 15 minutes before using it to sculpt figures, cut shapes or cover a cake. You can also add coloring, if desired. Wear food handling gloves and knead in the coloring.
  • Wrap any extra modeling chocolate tightly in plastic wrap, then seal in a zip top bag. Store at room temperature for up to two months.