- 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.
Steve,
When making the frosting for the valentine cookies, is that the modeling chocolate or another
type of chocolate that you frosted the cookies with. Took your cookie and cupcake decorating class at Mosi this past week.
Sharon
Was just at the Festival of Chocolate in Tampa.. Had a great time and learned a lot from Chef Rujak. I took both his classes and he is an excellent teacher. Steven makes everything easy to produce with just a few steps. “WOW”!!, I am so excited to learn more. Chef Steven, looking forward to April for the Festival of Chocolate, at the UCF Arena in Orlando, April 27,28 and 29. Chef you ‘ROCK”…!!!!!
I also just came from the Festival of Chocolate in Tampa. I wanted to tell you that you were one of the best teachers there! It was is interesting to watch your demonstrations! I hope you come back next year!
Is the modeling chocolate recipe the same for white chocolate and semi-sweet?
3 lbs chips
16 oz syrup?