Serious Eats: Recipes

Chocolate Clay

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.

Printed from http://www.seriouseats.com/recipes/2011/05/chocolate-clay-recipe.html

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