Modeling Chocolate

  • Servings: MAKES ABOUT 1 CUP

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

457507 recipes/modeling-chocolate 2013-12-06T23:37:58+00:00 Colette Peters desserts|10|12|make-ahead|vegetarian march-1997,colette peters,mandarin chocolate cake,modeling chocolate,chocolate frosting,moldable chocolate recipes,modeling-chocolate 457507

Aggregate Rating value: 5

Review Count: 6447

Worst Rating: 0

Best Rating: 5