Melt chocolate in microwave and stir until all of the chocolate has melted*(Don’t make it hot just a little above body temperature) Warm the corn syrup to thesame temperature as the chocolate and very gently stir them together.
Once the mixture comes together in a ball tip it onto a piece of cling wrap and pat it out to a 1 cm flat piece, cover with more cling wrap and let it set for about ½ an hour.
Once it has become firm kneedit into a ball until pliable.
The chocolate is now ready touse.· Store in a plastic bag and keep it in a plasticcontainer.· Modelling chocolate can be coloured with gels orpastes.· for white chocolate use a 1:4 ratio · for Dark chocolate use 1:5 ratio (eg: 460gr choc 92mlcorn syrup)