This recipe appears in:Mother's Day: How to Make Chocolate Flowers
This chocolate "clay" is great for modeling freehand, pressing into molds, or even as a substitute for rolled fondant. It ends up tasting more or less like a Tootsie Roll, and lasts just about as long—just make sure to keep it stored airtight, at cool room temp or in the fridge.
- 2 1/2 cups good-quality dark chocolate, chopped into chip-sized pieces
- 1/4 cup sugar
- 3 tablespoons water
- 1/3 cup light corn syrup or brown rice syrup
Place the chocolate in a medium bowl and set aside. Combine the sugar, water and syrup in a small saucepan and bring to a boil over high heat, stirring to ensure the sugar dissolves. Boil for 2 minutes.
Pour the hot sugar syrup over the chocolate; allow to sit for half a minute or so, then stir to combine. Pour out onto a silicone mat or parchment-lined baking sheet.
Once the mass is cool enough to handle, begin to fold the outer edges into the center; continue to knead in this manner until mostly cooled and smooth, about 10 minutes.
Wrap tightly in plastic wrap and allow to set overnight at cool room temperature; or at least 3 hours in the refrigerator.
Knead the mixture again until it is soft and pliable. If it is very cold, heat it in the microwave in 5-second intervals until softened enough to knead. Mold as desired.