Chocolate Modeling Paste Recipe
- 12 ounces semi-sweet, milk or white chocolate, or confectionary coating
- 3/8 cup or 6 Tablespoons light corn syrup
- Unsweetened cocoa powder
Place the chocolate in the top pan of a double boiler or a medium bowl.Place the pan or bowl over a saucepan that contains hot, but not boiling, water. Make sure the water doesn't touch the bottom of the top pan or bowl.
Melt the chocolate, making sure that its temperature does not 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.