A soft and pliable chocolate clay that can be used to sculpt shapes, cover cakes, or decorate treats will harden and hold its shape as it dries.
Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often.
Pour in the corn syrup.
Stir slowly until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
Place the modeling chocolate in a zip-top bag and set it aside to cool at room temperature for a few hours.
OR pour the modeling chocolate out onto a countertop, preferably marble or granite. Spread it out then scrape it up. Repeat. Continue to do this until it thickens.
Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate.
Add more corn syrup, if needed, until the candy clay is nice and pliable.
Wrap the modeling chocolate in plastic wrap and place it in a zip-top bag or airtight container.
Allow the modeling chocolate to dry for at least 30 minutes before using.
Modeling Chocolate Recipe https://hungryhappenings.com/chocolate-making-tips/modeling-chocolate-recipe-candy-clay/