lol @ evil... It was funny. I think I knew what you meant. I think honey and maple syrup have the wrong consistency required for this sort of thing, after reading many recipes for chocolate plastic. It's the bizarrest thing. I've never heard of it before now. Seen it, yes, but I didn't realise what I was looking at.

Speaking of consistency, glucose syrup could be too thick, but I did find on a blog, someone using glucose syrup, and a sugar syrup ("It's made of 7 parts sugar to 4 parts water"):

1 lb. dark chocolate
5 oz. glucose
4 oz. syrup, 30 degrees Baume (7 parts sugar to 4 parts water)
If you google "bonbini blog modeling chocolate" it will be there. Or, you could just use the corn syrup. And go to the dark side...

You might just have to make a trial run....