Modeling Paste - White Chocolate

By Lorena_321

Ingredients

• 7 oz. white chocolate, chopped
• 1 1/2 to 2 T. light corn syrup

Preparation

Step 1

Melt the chocolate in a double boiler or a metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two hours).
When the dough is firm, remove from the refrigerator and knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable. Grease the counter where you are working with oil or spray with cooking spray so the chocolate won’t stick.
At this point you can make the chocolate into whatever shape you want.
Well wrapped, it will keep for months. If it gets too hard to work with, knead in a little more corn syrup until it is pliable again.