A lot of people in the UK waste money buying in corn syrup from america to make modelling chocolate but there really is no need as Corn Syrup is the same as good old fashioned Golden Syrup!
The final product is not as sweet as I thought it would be, the syrup doesn't really alter the taste of the chocolate, it just gives it a lovely chewy fudge consistency.
Most recipes found on the internet are for very large quantities, far more than the usual home baker would need so I have broken it down to just a small amount perfect for making the Chocolate Rose that I will show you how to do in my next blog post.
Modelling Chocolate Recipe
115g of Good Quality Chocolate (I used Dark Chocolate but milk is good too)
2.5 tbsp of Golden Syrup
Pop a pudding basin over a pan of boiling water, break up the chocolate and put it in the basin along with the golden syrup. With the water just simmering allow the chocolate to fully melt, remove from the pan and then stir together the chocolate and syrup till it forms a soft dough.
Spread the dough thinly over grease proof paper and leave to cool. Once completely cooled you should be left with a malleable paste that you can shape in to many different decorations or you could just roll it in to balls and dust with cocoa powder to make scrumptious truffles!!
Well that's the basic recipe and method, good luck and please do share what you make on our facebook page