Chocolate Clay*
It is important that there be no water on utensils or containers! Melt 7 oz. semi sweet chocolate chips in a double boiler. Stir in 1/2 cup light corn syrup. Pour out on waxed paper and refrigerate 45 minutes. Peel off and knead (it takes some muscle!) until it is smooth and pliable and loses its shine. Store in the refrigerator.
Chocolate Festival newsletter