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Modeling Chocolate

  • SERVINGS: MAKES ABOUT 1 CUP
  • MAKE-AHEAD
  • VEGETARIAN
  1. 8 ounces semisweet chocolate chips
  2. 1/4 cup plus 1 tablespoon light corn syrup
  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.
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