Dark Modeling Chocolate
This will keep for 6 months as long as it's wrapped tightly in plastic and stored in the refrigerator.
- 1 lb
- bittersweet chocolate (50 to 56% cocoa butter)
- 3 fl
- oz simple syrup*
- 5 oz
- corn syrup or glucose
To Make Simple Syrup (this makes 14 fluid ounces):
8 oz granulated sugar
8 oz water
Combine the water and sugar in a heavy saucepan. Bring to a full boil without stirring (to prevent the sugar from crystallizing). Boil for 1 minute or until the syrup reaches the proper density for the type of syrup needed. Remove from the heat, cool, then store under refrigeration.