Modeling Chocolate 3

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Ingredients

  • 10 ounces semisweet chocolate (coarsely chopped chunks or chips)
  • 1/3 cup light corn syrup

Preparation

Step 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.

Step 2

Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).

Step 3

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.

Step 4

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.

Step 5

Use at once or store in an airtight container at room temperature for up to 1 month.

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*Note: the chocolate can be substituted with almond bark, or colored candy disks. ** THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!

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