Modeling Chocolate ("Chocolate Clay")

This is one of my favorite things to use when baking.  I love chocolate.  I love easy.  This is both  :)  Modeling chocolate can be made with almost any type of chocolate (milk, semi-sweet, dark, white...), requires only 2 ingredients (chocolate and light corn syrup), and it can be made into almost anything.  And it tastes like chocolate.  Mmmmmm.........

This cake couples marshmallow fondant with chocolate clay (the brown).  It includes the tree trunk that is wrapped around the base of the cake stand.  The inspiration for this cake was from a blog "The Good Apple" (see link in credits section)

These roses are made of white modeling chocolate.

Once you decide which type of chocolate will work best for your project, use this chart as a guide for mixing your chocolate clay:

(Per 7 oz. of melted chocolate)

Dark = 1/4 cup Light corn syrup

Semi-sweet = 3-4 Tbsp. Light corn syrup

Milk = 2-3 Tbsp Light corn syrup

White = 1-2 Tbsp Light corn syrup

Melt your chocolate in a microwavable bowl on high for 30 seconds at a time, stirring until smooth.

Add the corn syrup and stir for 2-3 minutes until well blended and the consistency of soft taffy.  Drop it into a zipper bag and chill it for about an hour.  Remove it from the fridge and (while still in the bag) work it with your hands to bring it back to room temperature and loosen it up to the consistency of clay.  Dump it out onto waxed/parchment paper and have fun!  

There are some fantastic tutorials on YouTube that will show you this whole process.  It's stuff like this that makes baking so much fun!