Modeling Chocolate

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“This has a consistency very similar to a tootsie roll, only softer. You can roll it flat (using rolling pin or pasta machine, the latter being easier), and tie it into bows, form it into flowers, and shape it into leaves or doo-dads. Handle it as much as you wish--it's very sturdy! From Mollie Katzen. I haven't tried this but it sounds so fun! For the kids --or for you!! Cook time includes cool time.”
1hr 20mins
1 batch

Ingredients Nutrition


  1. Melt the chocolate in a bowl over a saucepan of gently simmering water.
  2. (Or use a double boiler.) Stir in the corn syrup, and the chocolate will stiffen immediately.
  3. Stir until completely combined.
  4. Wrap in plastic, and cool to room temperature.
  5. When it's time to work with it, just knead it like dough.
  6. It will soften to just the right texture from contact with the warmth of your hands.
  7. Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture,then gradually decreasing the size of the opening until it reaches your preferred thinness.
  8. Shape it any way you want!

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