Modeling Chocolate Recipe

10oz of chocolate - can be milk, dark, white, or colored candy coating.
1/3 cup light corn syrup

1. MICROWAVE INSTRUCTIONS: In a microwave safe bowl, heat the chocolate for two minutes on 50 percent power. You do not want the mixture to get hotter than 100 degrees F. Stir until smooth. If the chocolate is not melted you may heat it for a bit longer. Heat in short increments so that you do not burn the chocolate.

or

DOUBLE BOILER INSTRUCTIONS: Place the chocolate pieces in the top of a double boiler. Melt the chocolate. Be careful not to allow condensation from the water to get into the chocolate or it will seize up.

2. After removing the chocolate from the heat stir it until it is smooth. When it is fully melted and smooth add the corn syrup. Stir and fold the mixture until it forms a thick ball. (You may need to adjust the amount of corn syrup depending on the type of chocolate that you use.)

3. Pour the mixture onto a plastic-wrapped-lined cookie sheet and spread it out with a spatula so that it is about 1/2 inch thick. Let the mixture sit and stiffen for about two hours. You can also refrigerate the modeling chocolate until it is set.

4. After the modeling chocolate has rested for a few hours break it into portions that you can easily handle. You will kneed the chocolate with your hands. The warmth of your hands will warm up the chocolate and make it easier to kneed. Continue to kneed the chocolate mixture until it is smooth.

5. Store the modeling chocolate in an air-tight container in the refrigerator until you are ready to use it.

Congrats, you've just made modeling chocolate!