How To Make Modeling Chocolate

Modeling Chocolate

Ingredients:

10 ounces semisweet chocolate (coarsely chopped or chips) Note: chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers

1/3 cup light corn syrup

Instructions:

1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100o F) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth. Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.

2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.

3. Pour mixture onto a waxed paper sheet and spread with the spatula until its about ½ inch thick; let it sit and stiffen, uncovered, for about 2 hours.Use at once or store in an airtight container at room temperature for up to 1 month.

Modeling chocolate or chocolate clay can be used like fondant to decorate and cover cakes or it can be used as a sculpting material to create forms and shapes. I personally think modeling chocolate tastes much better than fondant and use it almost exclusively. I love working with modeling chocolate and find that almost anything you can create with polymer clay, you can also make using modeling chocolate. It will harden when left at room temperature to dry, but can still be eaten once hardened.