Modeling Chocolate
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Modeling Chocolate
  Chocolate  
Last updated 6/12/2012 12:59:34 AM. Recipe ID 22570. Report a problem with this recipe.
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      Title: Modeling chocolate
 Categories: 
      Yield: 4 Servings
 
     16 oz Semisweet chocolate (use
           Chips or break blocks into
        sm Pieces)
      5 oz Light corn syrup
 
  Melt the chocolate in a bowl over a sauce pan of hot but not boiling
  water. Stir in the corn syrup; the chocolate will start to stiffen
  almost immediately. Stir until the ingredients are completely
  combined. Wrap in plastic until cool.
  
  The paste will seem hard, but it will soften from the warmth of your
  hands when you start to work with it. Roll it out with a rolling pin,
  or run it through a pasta machine starting at the widest opening,
  then through smaller openings until it reaches the thickness you want.
  
  Yield: 1 serving
  




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Recipe ID 22570 (Apr 03, 2005)

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