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Melt chocolate in a microwave-safe bowl in 30-second intervals on High (100%), stirring between heating.
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Do not overheat.
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The bowl should be almost cool to the touch.
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Overheating will quickly cause the chocolate to burn.
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Heat corn syrup in a separate microwave-safe bowl on High (100%) for 45 seconds.
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Pour syrup into melted chocolate and stir with a rubber spatula until completely blended, about 30 generous folds of the spatula.
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Make sure the spatula and bowl are scraped clean of white chocolate.
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If any white chocolate has not made contact with corn syrup, you will have lumps in your finished modeling chocolate.
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Watch for white chocolate streaks while you stir.
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Mix until the streaks are gone.
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Do not over-mix.
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If you over-mix, you will notice your chocolate becoming crumbly and falling apart.
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Line a quarter-sheet cake pan with a large sheet of plastic wrap, making sure there is plenty of overhang.
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Pour chocolate mixture into pan and wrap the over-hanging plastic wrap around the chocolate.
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Pull the plastic wrap straight and tight over chocolate.
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Cover tightly with plastic wrap and set aside at room temperature overnight.
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The next day, cut the block of modeling chocolate into knead-able sections.
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The block will be greasy.
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It needs to be kneaded.
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Dust a little cornstarch on the table to knead if chocolate is sticky.
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If the block is too hard for you to knead, heat in microwave 5 seconds at a time until you can begin to easily press your fingers into the block with less force.
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You will notice the block changing into a silky and pliable clay-like ball.
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It will be a light ivory color after it is kneaded.
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This is now Modeling Chocolate.
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Cover with plastic wrap (Press-n-Seal is best) and drop in a resealable plastic bag for storage.
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Store at room temperature for 3-4 months before the oils begin to dry out, or in the freezer for up to 2 years.
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To color: Knead in gel paste or liquid paste color of any kind.
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The water-based icing colors will be perfect for the job.
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Start with a small amount, and add a little bit at a time until you get the color you want.
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You can use pre-colored candy melts to make modeling chocolate, which is a helpful tip when you need several pounds of one color.
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You can also pre-color your melted white chocolate before adding your corn syrup.
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This recipe makes a lot.
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I made roses and put them on top of cupcakes for a friend's birthday.
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Enjoy.
