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Ingredients
- 1/3 c. light corn syrup
- 10 ounce of chocolate chips (May substitute with almond bark, or possibly colored candy melts to create different colored flowers )
Directions
- Heat the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir till smooth. If you do not have a microwave, place the chocolate in the top of a double broiler over warm water and stir till melted. When the chocolate is melted, add in the corn syrup and blend. Pour the mix onto a piece of waxed paper. Spread the chocolate with your fingers till it's about 1/2 inch thick.
- Cover loosely with waxed paper and let it stiffen for at least a couple of hrs or possibly overnight. The chocolate will become very pliable.
- Making a Chocolate RoseRoll 10 marble-sized balls out of the chocolate clay. Place the balls on a waxed paper, about 1 inch apart. Place another waxed paper sheet on top. Press each marble into a flat disk (about the size of a quarter). Use some pressure!
- To create the rose:Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks that will look like petals. Continue to layer them to create a rose in bloom. Roses can be used as edible decorations for a cake or possibly to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cold, dry place.
- Note: Since this is an edible modeling clay your children can create any fun shapes they would like.
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