Chocolate Clay ... 500g good quality cooking / baking white or milk chocolate (i used white choc)
1/3 cup of corn syrup (I used Karo's light corn syrup)
For colour I used Wiltons Icing Gel....
in micro...Melt chocolate (colour if you use white) and then add the corn syrup and stir. Put into a sealed container for a couple of hours to harden.
store in the container at room temp - for a month...
NOTE: WHEN YOU STORE THIS IT'S HARD BUT YOU HAVE TO WARM IT UP WITH UR HANDS LIKE KEEP PLAYING WITH IT TILL IT'S PLAYDOUGHY TYPE BUT NOT STICKY OR MELTING...CUZ IF IT'S IN THAT CONDITION THAT MEANS YOU PLAYED WITH THE CLAY TOO MUCH AND IT'S MELTING FROM THE WARMTH OF YOU PALMS...SO PLZZZ DON'T THINK THERE'S SUMTHING WRONG WITH THE TEXTURE..THE ROSE EVENTUALLY GETS HARD FROM THE AIR...HOPE THIS HELPS
CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.