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    Chocolate Modeling Paste


    Source of Recipe


    internet

    List of Ingredients




    DARK CHOCOLATE:
    6 ounces bittersweet chocolate
    3 tablespoons + 1 tsp. corn syrup

    WHITE CHOCOLATE:
    6 ounces white chocolate
    1 tablespoon + 1 tsp corn syrup

    RED: (for roses)
    6 ounces red summer coating
    1 teaspoon powdered red food coloring
    2 tablespoons corn syrup

    Recipe



    Melt chocolate over simmering water or in the microwave. Remove from heat and stir in corn syrup and coloring if used. Scrape onto plastic wrap and wrap tightly. Place in an airtight container and allow to rest and firm for at least 6 hours at room temperature. Knead briefly until soft and supple before shaping. Keep well covered to avoid drying out while working. The mixture will keep for several weeks if placed in airtight container or may be frozen indefinitely. Dried roses will keep for 1 year if store airtight in a cool, dry room or the refrigerator.

 

 

 

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