Has anyone ever made chocolate clay from Mercken's Super White melts? I tried making it according to the standard recipe for white chocolate, but it separated a lot, and it got really brittle. I kneaded it and kneaded it, but all it did was crumble.

I didn't do anything special to it, except to blot the excess fat off with plain newsprint, ala Toba Garrett.

Does anyone have a bag of tricks for making this?

TIA -

Theresa

I just melt 1lb of white chocolate in the microwave on 30 second intervals to keep from burning. Heat 1/2 cup of corn syrup for 30 second, mix them together pour it into a container and let it sit over night...shrugs... Never had a problem...

HTH,
Pat