Modeling chocolate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Semisweet chocolate (use |
| Chips or break blocks into | ||
| small | Pieces) | |
| 5 | ounces | Light corn syrup |
Directions
Melt the chocolate in a bowl over a sauce pan of hot but not boiling water. Stir in the corn syrup; the chocolate will start to stiffen almost immediately. Stir until the ingredients are completely combined. Wrap in plastic until cool.
The paste will seem hard, but it will soften from the warmth of your hands when you start to work with it. Roll it out with a rolling pin, or run it through a pasta machine starting at the widest opening, then through smaller openings until it reaches the thickness you want.
Yield: 1 serving
CHEF DU JOUR CHEF COLETTE PETERS SHOW #DJ9226