Chocolate Modeling Clay
Ingredients:
16 ounces Milk Chocolate chips or semisweet chocolate chips or white chocolate
Light Corn Syrup
The amount of corn syrup depends on the type of chocolate.
White modeling chocolate:
16 ounces white chocolate
1/3 cup light corn syrup
Dark modeling chocolate:
16 ounces semisweet chocolate
1⁄2 cup light corn syrup
Milk modeling chocolate:
16 ounces milk chocolate
1/3 cup light corn syrup
Directions:
Place chocolate in microwave safe bowl. (All bowls and utensils have to be dry. Even a small drop of water will cause the chocolate to seize.) Microwave on half power for 1 minute, stir with a rubber spatula, microwave 30 seconds on half power, stir. Microwave on half power for another 30 seconds and stir. If there are still pieces of un-melted chocolate, microwave for 15 seconds at half power and stir. Continue with 15 second/half power bursts until you can stir the chocolate smooth. Do not overheat, chocolate can scorch. You want to catch it right when you may have a few little pieces of chocolate in the smooth mixture but you can stir them until they melt rather than microwaving.
Let the mixture cool a little while you get the corn syrup measured out. Slowly stir in the corn syrup until the corn syrup is incorporated into the chocolate. Be sure to scrape the sides and bottom of bowl. Don’t over stir. Turn out mixture onto plastic wrap and flatten it out. Seal it in plastic wrap and let it sit at room temperature overnight.
The next day it will be hard. You can microwave the clay for 5-6 seconds to soften it. Break off a piece and knead it until it is smooth.
If you have clay left over, after it has been kneaded, you can wrap it in plastic wrap, put it in a zip lock bag and store it for later use.
Ingredients:
16 ounces Milk Chocolate chips or semisweet chocolate chips or white chocolate
Light Corn Syrup
The amount of corn syrup depends on the type of chocolate.
White modeling chocolate:
16 ounces white chocolate
1/3 cup light corn syrup
Dark modeling chocolate:
16 ounces semisweet chocolate
1⁄2 cup light corn syrup
Milk modeling chocolate:
16 ounces milk chocolate
1/3 cup light corn syrup
Directions:
Place chocolate in microwave safe bowl. (All bowls and utensils have to be dry. Even a small drop of water will cause the chocolate to seize.) Microwave on half power for 1 minute, stir with a rubber spatula, microwave 30 seconds on half power, stir. Microwave on half power for another 30 seconds and stir. If there are still pieces of un-melted chocolate, microwave for 15 seconds at half power and stir. Continue with 15 second/half power bursts until you can stir the chocolate smooth. Do not overheat, chocolate can scorch. You want to catch it right when you may have a few little pieces of chocolate in the smooth mixture but you can stir them until they melt rather than microwaving.
Let the mixture cool a little while you get the corn syrup measured out. Slowly stir in the corn syrup until the corn syrup is incorporated into the chocolate. Be sure to scrape the sides and bottom of bowl. Don’t over stir. Turn out mixture onto plastic wrap and flatten it out. Seal it in plastic wrap and let it sit at room temperature overnight.
The next day it will be hard. You can microwave the clay for 5-6 seconds to soften it. Break off a piece and knead it until it is smooth.
If you have clay left over, after it has been kneaded, you can wrap it in plastic wrap, put it in a zip lock bag and store it for later use.