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Ingredients

Directions

  • Melt cocoa butter in a small saucepan over low heat; set aside to cool. Heat chocolate in a heatproof bowl set over a pan of simmering water until it reaches 110 degrees to 115 degrees on a candy thermometer.

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  • Heat corn syrup in small heavy-bottom saucepan over low heat until 95 degrees, and pour into melted chocolate. Stir in cocoa butter. Set aside in a cool, dry place, stirring occasionally until mixture is firm and pliable, 1 1/2 to 2 hours.

  • Wrap mixture tightly in plastic. Press into a disk, and let stand at room temperature 8 hours or overnight.

  • On a surface lightly dusted with cocoa powder, knead dough until smooth. Wrap tightly in plastic, and store at room temperature up to 1 month.

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