“Modeling” or “molding” chocolate is a version made expressly for shaping into decorations. It’s made by mixing molten chocolate with a third to half its weight of corn syrup and sugar, then kneading the mixture into a pliable mass. The resulting “chocolate” is now a concentrated sugar syrup that is filled and thickened with cocoa particles and droplets of cocoa butter. The pieces stiffen as the syrup phase loses moisture to the air and to the dry cocoa particles.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.