Modeling Chocolate

Directions

1. 1
   Melt the chocolate in a metal bowl set over a pan of hot but not boiling water.
2. 2
   Stir the chocolate with a wooden spoon until smooth, then stir in the corn syrup; the chocolate will stiffen almost immediately.
3. 3
   Stir until completely combined.
4. 4
   Transfer the chocolate to a sturdy plastic bag and refrigerate until firm.
5. 5
   Work the Modeling Chocolate with your hands until pliable.
6. 6
   Hand-shape the Modeling Chocolate into flowers, braids or ropes.
7. 7
   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.