Chocolate Modeling Clay

Ingredients

10-ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored leaves or roses

Instructions

  1. In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
  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 itís about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.
  4. Use at once or store in an airtight container at room temperature for up to 1 month. Your leaves or roses will harden after a few days at room temperature and can be saved by storing in a cool, dry place.

Comments

This chocolate modeling clay is perfect for making chocolate leaves or roses. Almond bark, or colored candy disks works just as well.


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