Candy Clay (Modelling Chocolate)
It is a pliable Chocolate Clay made from Chocolate and Corn Syrup. This Clay is not used for covering cakes. It is used for sculpting and creating accents. Candy Clay accents are not as detailed as pieces made from rolled Fondant or Gum Paste, but are a delicious alternative.
Recipe:
500g Chocolate
160ml Corn Syrup
Melt Chocolate. Stir in Corn Syrup. The mixture will become thick and Fudge-like. Pour onto a sheet of plastic wrap. Wrap tightly. Allow several hours to set. When set, the mixture will be very firm. Knead to soften before shaping. Unused, tightly wrapped Candy Clay can be kept for several weeks at room temperature. Finished pieces made of Cany Clay should be kept in an airtight container in a cool room.
Warm hands and warm room conditions will make this Chocolate Clay difficult to work with. If the Clay becomes too soft, place it in the refrigerator for a few minutes to chill before working with it.
