Ingredients:
7 ounces bittersweet chocolate, chopped
1/4 cup light corn syrup
Directions:
Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won’t stick.
You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.
Servings: 12
Time preparation: 30 min.
Time total: 35 min.