The following recipe is from the Martha Stewart site.
My question is, can I replace 2 ounces of cocoa butter with just plain ordinary unsalted butter? 
I will be using the modeling chocolate to create roses. Also I want to cover a cake, but that's another recipe. Most chocolate modeling recipes I see call for 1 pound chocolate to 1/2 cup corn syrup. The Martha Stewart recipe calls for a little bit of butter and a little less chocoalte... I just wondered how the cocoa butter chemically altered the chocolate mixture. (You know, fat and moisture content and all)
Martha Stewart's Modeling Chocolate
Makes about 1 pound
10 1/2 ounces bittersweet chocolate couverture, finely chopped
1/2 cup light corn syrup
2 ounces cocoa butter, melted
Valrhona cocoa powder, for dusting
1. Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110° to 115°.
2. Place light corn syrup in small heavy-bottomed saucepan; heat to 95°, and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours.
3. Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out. Store wrapped tightly in plastic wrap for up to 1 month.
Sky, They are not the same at all. What are you going to be making? I am making roses right now out of chocolate clay. all I ever use is 10 ounces chocolate and a scant 1/3 light corn syrup. I use the microwave aat 30 sec. intervals. Supposedly you aren't to put in the syrup until the choc. cools down to 100. I see a lot of recipes on here that call for glucose and sugar syrup and have tried all of those. My own opinion is it's a lot of work and a waste of $$$. I use the cocoa butter to paint with.
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