Chocolate Clay is fun to use and tastes great. It only takes two ingredients but you must be careful to follow the directions carefully or else the clay will separate and you have a delicious but useless mess. The molding chocolate I used was FOLEY’S MILK CHOCOLATE WAFERS. This recipe may not work with other types of molding chocolate. (Molding chocolate has been pre-tempered so it can be used in plastic chocolate molds. It is not the same as chocolate chips or baking chocolate.) This recipe is taken from an ebook called “Icing Only” found on Kindle or Kobo.
1. In a microwavable bowl heat the chocolate for 1 minute. Stir. Then heat the chocolate for another 10 seconds and repeat until it is almost but not quite melted. Then let the heat of the bowl and chocolate melt the last lumps of unmelted chocolate. It is very important not to over heat the chocolate. (My total time was only 1 minute and 20 seconds.) Let cool for 10 minutes.
2. Stir in golden corn syrup all at once and stir with a butter knife very gently and only until the clay forms. Do not over stir.
3. Place on a plastic wrap covered plate and cover with another piece of plastic wrap. Press the clay so that it forms a 1/2 inch thick pancake on the plate and leave covered at room temperature for 1 1/2 hours.
4. Now the clay is useable but much better if left in the refrigerator overnight in an airtight container or plastic bag.
Note A – When you take it out of the refrigerator you will need to warm it up in your hands for a few minutes. Shortening on your hands will make shaping the clay easier. This recipe will also work with Semi-Sweet Molding Chocolate Wafers.
Note B – If by chance your clay separates you will have a very greasy liquid and a chocolate clay that tastes like really fresh and deliciousTootsey Roll.