MODELING CHOCOLATE RECIPE
2 pounds white chocolate
1 cup light corn syrup
Melt chocolate slowly in microwave oven, being careful not to overheat. Chocolate should be just warm to the touch. Set aside.
Heat corn syrup in microwave for 20 seconds, or until the same temperature as the chocolate. Pour heated syrup into melted chocolate and mix until combined. Pour mixture into sheet pan lined with plastic wrap. Refrigerate until set.
Knead chocolate until smooth. Store at room temperature in resealable bag.
Color with gel color if desired.
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