Making Chocolate Clay

My Mom asked me to develop a recipe for chocolate clay using Foley's Chocolate. It sounded simple I would just use the recipe for the Wilton Candy Melts and I would be done. The first time the "clay" was rock hard, the next time it was more like edible goop and the third time it was like chocolate toosie rolls. I tried everything I could think of and I was on my 6h recipe trial. I was about to give up when I remembered I had a book that gave proportions of all things sweet and did the math, tried it again and

I had chocolate clay made from Foley's Chocolate.

This is the recipe.

Molding Chocolate Clay

3 cups molding chocolate wafers (Semi Sweet or Milk Foley's chocolate) 5 tablespoons golden corn syrup

1. In a microwavable bowl heat the chocolate for 1 minute. Stir. Then heat the chocolate for another 10 seconds and repeat until it is almost but not quite melted. Then let the heat of the bowl and chocolate melt the last lumps of unmelted chocolate. It is very important not to over heat the chocolate. (My total time was only 1 minute and 20 seconds.) Let cool for 10 minutes.

2. Stir in golden corn syrup all at once and stir with a butter knife very gently and only until the clay forms. Do not over stir.

3. Place on a plastic wrap covered plate and cover with another piece of plastic wrap. Press the clay so that it forms a 1/2 inch thick pancake on the plate and leave covered at room temperature for 1 1/2 hours.

4. Now the clay is useable but much better if left in the refrigerator overnight in an airtight container or plastic bag.

Note: When you take it out of the refrigerator you will need to warm it up in your hands for a few minutes. Shortening on your hands will make shaping the clay easier and it works well with the silicon molds and plunger cutters.

There are two other chocolate clay recipes in Icing Only, one for white chocolate and one for pure chocolate

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