I am humbly looking for a Modeling Chocolate recipe that you dont have to "milk" and that uses real chocolate not the regular craft store kind (ex. wilton, and make n' mold). Please let me know what brand chocolate you like to use for white and "brown (ex semi, dark, bittersweet)". The recipe needs to lend itself to being rolled out thin without disintegrating. Thanks ever so much.

Ok...no replies...so is it just as simple as using the best ingredients? Maybe I'm just over complicating it. *Bump*

Toba Garrett has a recipe for modeling chocolates. For Dark Chocolate she uses one pound semisweet or bittersweet dark chocolate with 2/3 light corn syrup. For White or Milk Chocolate use 1 pound of white or milk chocolate with 1/2 cup light corn syrup. I have used Hershey and Ghiraldi (sp?) chips and have had no problems. HTH.

I found this recipe in the member recipes on epicurious.

http://www.epicurious.com/recipes/member/views/MODELING-CHOCOLATE-1230009

I haven't tried it yet, but plan to in the next couple of days.

I used the same recipes posted on here and used baker's chocolate in milk chocolate and white chocolate.

Dang....I was so excited I actually got a link to attach...figures it was the wrong one. I even went to the page and did a cut and paste on the link so I wouldn't screw it up. Note to self: TRY the link before posting.