Modeling Chocolate

7 oz melted semisweet chocolate, about 60% cacao
3.5 oz or 1/3 C light corn syrup

In a double boiler, melt chocolate.

Remove from heat and add corn syrup.

Stir 2 mins or until thick enough to clear side of bowl and shiny.

Try not to over-stir, which will let cocoa butter out.

Wrap with plastic wrap and set on counter 2 hours or until somewhat firm.

Knead well until shiny and clay like.

Wrap with plastic and rest overnight at room temp or in refrigerator.

Knead well before using; modeling chocolate will be hard and crumbly.

Use cocoa powder if rolling out.

Lasts several weeks.

juliamusher