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1
Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
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2
Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
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3
Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
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4
When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
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5
Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
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6
You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
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7
Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
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8
It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
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9
Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
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10
White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
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11
Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.
