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(1)

Chocolate Modeling Paste

Ingredients
  • Dark chocolate:
  • 6 ounces bittersweet chocolate
  • 3 Tbs. + 1 tsp. corn syrup
Instructions

White chocolate 6 oz white chocolate or white summer coating 1 Tbs. + 1 tsp. corn syrup Red (for roses) 6 oz red summer coating (also known as compound coating) 1 tsp. powdered red food coloring 2 Tbs. corn syrup Melt chocolate over simering 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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