Rating: 5 stars
6447 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 6447
  • 6,447 Ratings
Colette Peters
March 1997

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Recipe Summary

Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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