Dark Modeling Chocolate

You cannot use coating chocolate here. The cocoa mass and large amount of cocoa butter found in real chocolate are what give modeling chocolate the pliability that is necessary to shape it and the stability to set up after it is formed. As the ratio of cocoa butter to cocoa mass varies in different brands of chocolate, you may have to adjust the recipe. If the paste is too hard, increase the corn syrup. If too soft, increase the chocolate. Ideally, make modeling chocolate two or three days