Chocolate Clay (Modeling Chocolate)

Instructions

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. 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!