Modeling Chocolate

Start with 12oz of wilton candy melts in a microwave safe bowl. Microwave at 20 seconds intervals and stir the candy melts every 20 seconds until chocolate is melted and smooth. Take great care not to overcook the candy melts. They tend to burn easily if microwaved too long.

Add 1/4 cup of light corn syrup

Gently fold in the corn syrup until the chocolate tends to firm up and change texture. When the texture change occurs it is time to move your mixture onto a sheet of plastic wrap. The modeling chocolate will need to rest for 12 hours before use. 

Wrap the mixture in plastic wrap and let it rest for 12 hours before using. The modeling chocolate will have to be kneaded in small batches prior to use. 

Once the modeling chocolate is kneaded it can be rolled out and used with gum paste cutters and for modeling!
Keep in mind that if your cake is going to be in a warm environment that modeling chocolate is probably not the best medium to use. It is not recommended for cakes that will be outdoors in the sun!