Modeling Chocolate

• Vegetarian
• Gluten free

• Condiments

  • 1 1/4 cup Corn syrup, light

• Baking & Spices

  • 16 oz Chocolate, semisweet
  • 16 oz Milk chocolate
  • 16 oz White chocolate

Found on hungryhappenings.com

Description

Ingredients

• 16 ounces white chocolate
• 1/3 cup light corn syrup (add more if needed)*
• 16 ounces semisweet chocolate
• 1/2 cup light corn syrup (add more if needed)*
• 16 ounces milk chocolate
• 1/3 cup light corn syrup (add more if needed)*

Directions

• Melt chocolate or confectionery coating. (Click here for instructions.)
• Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often. If you add the corn syrup when the chocolate is too hot, the cocoa butter or oil will rise to the surface and you will have a greasy mess. (See trouble shooting below.) If you dont have a thermometer, test the temperature of the melted chocolate by putting a drop on your lip. It should feel cool. If its hot, let it cool longer.
• Pour in corn syrup.
• Stir slowly until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
• Pour mixture out onto a counter top, preferably marble or granite.
• Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate.
• Add more corn syrup, if needed, until the candy clay is nice and pliable.
• Wrap the modeling chocolate in plastic wrap and place in a zip top bag or airtight container.
• Allow to dry for at least 30 minutes before using.