(See very bottom of the recipe for instructions on white modeling chocolate!!)
This recipe was inspired by Shirley Corriher’s recipe, as it appears in BakeWise.
10 oz. semi-sweet or dark chocolate chips
Nonstick Cooking Spray
1/3 cup, plus one half teaspoon light corn syrup (warmed)
Melt the chocolate in the microwave. It’s best to stop heating once all but a few chocolate chips have melted–then just stir until everything has melted.
Spray a measuring cup and a 1/2 teaspoon measuring spoon with nonstick cooking spray so that all of the syrup will drain out.
Measure 1/3 cup plus 1/2 teaspoon corn syrup, warm in microwave until it is a similar temp to the chocolate (not super hot), and pour into melted chocolate. Stir gently, just until combined. The chocolate will noticeably change in texture as you stir. If you overstir, you will release a lot of oil–so be careful not to stir too much. The chocolate will tighten but will still be a soft dough.
Spoon out the soft chocolate mixture onto a piece of plastic wrap. Work and knead the dough a little it, while it is still warm. Flatten it, fold it, and repeat a few times.
Finally, flatten chocolate to about 6″ and wrap it tightly in plastic wrap. Allow to stand for several hours or overnight in the refrigerator.
Now, the chocolate is ready!
***If making white modeling chocolate, you will use a slightly different ratio of chocolate to light corn syrup:
10 oz (284 grams) white chocolate chips (we use Nestle), and 1/4 c (77grams) light corn syrup.
**Be sure to check out our video on how to make modeling chocolate using this recipe!