cat lover
07-03-2006, 07:40 PM
10 ounces of chocolate (chopped chunks or chips)
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or colored candy disks to create differemt colors
Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted. When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet. Spread the chocolate with your fingers until it's about 1/2 inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable. Form things out of it and itwill harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want.
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or colored candy disks to create differemt colors
Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted. When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet. Spread the chocolate with your fingers until it's about 1/2 inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable. Form things out of it and itwill harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want.