Chocolate - All About Chocolate

Chocolate Recipes for Kids

Chocolate Modeling Clay
You can choose to either mold or munch on this unusual recipe. For sticky and sweet sculptures, shape the chocolate clay into animals, people, cars, or any toy your heart desires.

For delicious pastry decorations, form the clay into leaves, flowers, baskets, and vines—they make great cake toppers!

Ingredients:

	10 ounces semi-sweet chocolate, coarsely chopped
	1/3 cup light corn syrup

Instructions:

1)	In a shallow medium bowl, melt the chocolate without heating it above 100°F. This may be done by placing the bowl of chocolate over another bowl that contains hot—but not boiling—water.
2)	Once the chocolate has melted, add the corn syrup. Using a rubber spatula, stir and fold the mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball. Do not overmix.
3)	Turn the clay out onto a sheet of waxed paper. Using the rubber spatula, pat it into a 7-inch square. Let it sit uncovered at room temperature until firm, about 2 hours. Use the clay at once, or store in an airtight container at room temperature for up to one month.

IMPORTANT TIPS:

	Do not use chocolate chips or expensive imported chocolate for making the clay. It will not have the proper consistency.
	Weigh the chocolate on a scale. Melt it carefully so that it does not exceed 100°F.
	Use a liquid measuring cup, such as a Pyrex glass cup with a spout, to measure the corn syrup. Rinse the cup first with cold water to keep the syrup from sticking to the sides too much.
	View the cup measurement line at eye level.
	To get an accurate measurement, scrape all the corn syrup into the chocolate with a rubber spatula.
	Stir and fold the two mixtures together in a shallow, medium bowl to give yourself room to lift and work with the chocolate mixture. This ensures that the mixture becomes well blended.
	After making your first batch, you may find that you need to vary the ingredients to make the perfect modeling clay. For a firmer, less sticky consistency, add a bit more chocolate or less corn syrup. For a softer clay, use more syrup or slightly less chocolate.

Variations:
For milk chocolate, white chocolate, or confectionery coating clay, use 10 ounces of chocolate or coating and a scant 1/3 cup of light corn syrup. Let the mixture sit for several hours until it’s firm.

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