How To Make Modeling Chocolate aka Chocolate Clay

Ingredients:

12 oz. chocolate
Choose either
- Bada Bing Bada Boom Candy Melts(if not tempering)
- V125 Indulgence Couverture Chocolate (tempering required)
1/2 cup of white/light corn syrup

1.	Melt the chocolate using instructions that came with your chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
2.	Cool slightly.
3.	Slowly add corn syrup and beat to mix completely. You might need a little more or less corn syrup to arrive at the right texture. It is easier to work with the clay if it isn't too hard; if it's too soft, the forms won't retain their shape.
4.	Form clay into a ball and place on eavy weight dipping sheets, parchment paper or wax paper and cool at room temperature or in fridge for several hours or overnight. Your chocolate will then be flexible and pliable just like molding clay!
5.	Have fun making various shapes or sculptures from the chocolate clay. If you make a fun project, send us a picture and any helpful tips & we might put it on our site!

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