1 ¼ cup (8oz/200g) Genauva chocolate gems (white, milk or dark)

1 ⅓ cup (5.5oz/160g) glucose or corn syrup at room temperature

In case you like colors

Use white chocolate and add food color powder (no water based color)

You can store it for several weeks in an airtight container or wrapped in plastic foil.

Edible Chocolate plasticine

modeling chocolate


Melt the chocolate gems in the microwave at low power

Add the syrup and mix well

Let it get hard (eventually in the fridge) and knead until it has the texture of plasticine

Comments, questions and tips

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