INGREDIENTS

INSTRUCTIONS

Chocolate modeling clay is made by combining melted chocolate and light
corn syrup. American pastry chefs invented the recipe and have been using
this delicious edible clay to make garnishes and unique decorations. Here
is their secret!
Note: the chocolate can be substituted with almond bark, or colored candy
disks to create different colored flowers
Clay:
Melt he chocolate in a microwave for 1 minute. Stir. If chocolate is not
completely melted, return to the microwave for 30 seconds at a time and
stir until smooth. If you don't have a microwave, place the chocolate in
the top of a double broiler over hot water and stir until melted. When the
chocolate is melted, add the corn syrup and blend. Pour the mixture onto a
waxed paper sheet.Spread the chocolate with your fingers until it's about
1/2 inch thick. Cover loosely with waxed paper and let it stiffen for at
least a couple hours or overnight. The chocolate will become very pliable.
Making a Chocolate Rose:
Have the kids roll 10 marble-sized balls out of the chocolate clay. Place
the balls on a waxed paper sheet, about 1 inch apart. Place another waxed
paper sheet on top. Big or little thumbs can press each marble into a flat
disk (about the size of a quarter). Use some pressure!
To form the rose:
Remove 1 disk and curl it into a "teepee" shape, narrow at the top and
wider at the bottom. Wrap the next disk around the opening of the teepee
and the third disk at the back of the teepee. This is the rose bud.
Continue adding disks which will look like petals. Continue to layer them
to create a rose in bloom. Roses can be used as edible decorations for a
cake or to create a basketful of blooms. They will harden after a few days
and can be saved by storing in a cool, dry place.
Since this recipe is the consistency of modeling clay, you can mold any
shape you want.
Important note: Adult supervision and participation is required for this
activity.
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Feb 10,
1998

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