450g Candy melts or good quality chocolate - dark (70% cocoa) or white.
300g Golden syrup or liquid glucose
Melt the chocolate in the microwave in short bursts, mix well inbetween bursts. When the chocolate is just melted add the syrup and stir well until the mixture thickens.
Pour out onto a sheet of clingfilm, wrap up and leave to cool.
Knead the chocolate into a workable paste when needed.
Uses: Cake covering, flowers, leaves, models, etc.