Monday, March 30, 2009

Chocolate modelling clay recipe

This modelling clay recipe is great for making chocolate roses, bows and figures. You can use either white or dark chocolate melts.

Ingredients
310 grams chocolate (coarsely chopped chunks or chips or melts)
1/3 cup light corn syrup

Method
1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
3. Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. At this stage it will appear oily.
Use at once or store in an airtight container at room temperature for up to 1 month. Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place.
THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!
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