• 3 lbs chocolate semi-sweet
  • 1 lb light corn syrup

Preparation

Melt the chocolate and corn syrup together over a double boiler and stir till combined.

Once the mixture is together, remove it from the heat, pour into a plastic tub, or airtight container, cover, and let rest 24 hours.

When you are ready to work with the dough, remove it from the container and using a chef knife slice off smaller portions that are more workable than large pieces.

With very clean hands, or using plastic gloves, knead the dough on a clean surface just like you would knead bread.  As the heat from your hands warms the chocolate it will become pliable.

Mold into desired shapes as needed and have fun.

Remaining modeling chocolate can be stored airtight up to six months, and used as needed, repeating the above process of kneading.