Modeling Chocolate - cooking recipe

Ingredients

5 ounces semisweet chocolate
3 tablespoons light corn syrup

Preparation

Melt the chocolate in a bowl over a saucepan of gently simmering water.
(Or use a double boiler.) Stir in the corn syrup, and the chocolate will stiffen immediately.
Stir until completely combined.
Wrap in plastic, and cool to room temperature.
When it's time to work with it, just knead it like dough.
It will soften to just the right texture from contact with the warmth of your hands.
Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture,then gradually decreasing the size of the opening until it reaches your preferred thinness.
Shape it any way you want!