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Posted: Monday February 01, 2010 12:41 PM
Here is what I found
Dark Chocolate Modeling Paste:
7 ounces (200 grams) bittersweet chocolate, chopped
1/4 cup (60 ml) light corn syrup
Semi-Sweet Chocolate Modeling Paste:
7 ounces (200 grams) semi-sweet chocolate, chopped
3 1/2 - 4 tablespoons light corn syrup
White Chocolate Modeling Paste:
7 ounces (200 grams) white chocolate, chopped
1 1/2 - 2 tablespoons light corn syrup
Milk Chocolate Modeling Paste:
7 ounces (200 grams) Milk Chocolate
2 1/2 - 3 tablespoons light corn syrup.
Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
Melt the chocolate in a double boiler or 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 Pam so the chocolate won't stick.
I have used the one for White Chocolate and it worked great for making figures. I have never tried to cover a cake with it though. I have however cover a cake with candy clay, which is the first recipe Maria posted. It was pretty easy to work with but I found it to be very sweet. You might also like to try Marshmallow fondant.