modeling Chocolate

Chocolate Clay (Modeling Chocolate)

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 flowers

Instructions

1. Using Microwave: 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. Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
5. 2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).
6. 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.
8. 3. Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.
10. Use at once or store in an airtight container at room temperature for up to 1 month.
12. Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place.
15. THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!