Modelling chocolate

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.

Don't refrigerate.

Knead the chocolate into a workable paste when needed.

Uses: Cake covering, flowers, leaves,  models, etc.

Covering a cake with modelling chocolate

Roll the modelling chocolate to about 4mm thick.  Note: the paste is not flexibile enough to cover a cake in one sheet - best to cover the top and sides separately.