Chocolate plastic/clay

[LionsandBears]

Does anyone have experience using chocolate plastic or modelling clay? I've been researching recipes and they all seem to include corn syrup. I'm aware that corn syrup is completely evil, so was wondering if anyone had successfully substituted it in making chocolate modelling clay?

If not, I'll have to track some down.

What type of colours are best to use?

I understand it can last ok out of the refrigerator. How long would it be ok for?

[Netix]

Liquid glucose is a good substitute for corn syrup, but I have never made chocolate clay. Whilst it (corn syrup) may be evil, isn't it about on par with most other "sugar syrups"? How much corn syrup is in the recipe, and what would be the portion size per person?

[LionsandBears]

I know "evil" was a bit over the top I thought maybe honey or maple syrup could be a substitute, but apparently it doesn't work.

I can only see American recipes, which have about 1/3 cup syrup to 10-14oz chocolate.

I was going to use it as an alternative to fondant to ice a cake. Obviously one type of confectionery is as bad as the other, so I'll get over the corn syrup thing if I want to use it like that.

[Netix]

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....

[LionsandBears]

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

I take that as a challenge I'll give it a go. I'm not great working with chocolate, but I'll make the sacrifice.

But yes, I may have to trade a bit of my soul. It's just so tempting

[Netix]

Yes.... be tempted.... lol

I forgot to say before, I think it should keep out of the fridge as long as the chocolate itself would keep for. But wrapped up. However, that is just from what is in the recipe (let's face it, chocolate and corn syrup!), and chocolate lasts ages. Apparently.