Modeling Chocolate

Plus: More Dessert Recipes and Tips

  • Servings: MAKES ABOUT 1 CUP
KEY: Desserts, Make Ahead, Vegetarian

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Ingredients

  • 8 ounces semisweet chocolate chips
  • 1/4 cup plus 1 tablespoon light corn syrup

How to make this recipe

  1. Melt the chocolate in a metal bowl set over a pan of hot but not boiling water. Stir the chocolate with a wooden spoon until smooth, then stir in the corn syrup; the chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm.
  2. Work the Modeling Chocolate with your hands until pliable. Hand-shape the Modeling Chocolate into flowers, braids or ropes. Or pat it into a disk and roll it out to the desired thickness by hand or in a manual pasta machine and use it to make ribbons or for cutting out shapes.

Make Ahead

The Modeling Chocolate can be refrigerated for up to 1 month.

Contributed By Published March 1997

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