Modeling Chocolate
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




5 ounces semisweet chocolate
3 tablespoons light corn syrup

Preparation

1 Melt the chocolate in a bowl over a saucepan of gently simmering water, or use a double boiler. Stir in the corn syrup, and the chocolate will stiffen immediately. Stir until completely combined. Wrap in plastic, and cool to room temperature. 2 When it's time to work with it, just knead it like dough. It will soften to just the right texture from contact with the warmth of your hands. Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture, then gradually decreasing the size of the opening until it reaches your preferred thinness. Shape it any way you want.

About


This modeling chocolate is a fun and easy way to decorate your holiday sweets. It could also be wonderful on pies, cookies, and ice cream, as nice gift, or as a great addition to a gift basket. It has a consistency very similar to a tootsie roll, only softer. You can roll it flat (using rolling pin or pasta machine, the latter being easier), and tie it into bows, form it into flowers, and shape it into leaves or doo-dads. Handle it as much as you wish- it's very sturdy!