Edible Chocolate Modeling Clay
What you'll need:
- 12 ounces semi-sweet, milk or white chocolate, or confectionary coating
- 3/8 cup or 6 Tablespoons light corn syrup
- Unsweetened cocoa powder
Directions:
Place the chocolate in a medium bowl in a saucepan that contains hot, but not boiling, water. Make sure the water doesn't touch the bowl's bottom.
Melt the chocolate, making sure that its temperature doesn't go over 100 degrees.
Add the corn syrup. Stir with rubber spatula, folding and mixing until no shiny syrup is visible. Turn the clay out onto a sheet of wax paper.
Dust molds well with cocoa. Push chocolate into mold, using edge of spatula to scrape chocolate flat across top of mold. Carefully tap mold to release chocolate. Let stand at room temperature about 2 hours, or until firm.
Use at once, or store in an air-tight container at room temperature up to one month.
