Instructions: Melt chocolate completely. Let cool. Stir in glucose. Chocolate will harden immediately. To soften plastic, knead well by hand. Body temperature will soften plastic to desired texture. When rolling the chocolate plastic, under-dust with sifted powdered sugar. Before cutting the desired pieces, brush off excess sugar, and rub surface gently with palm to produce a lustre - plastic will begin to shine. Let dry a couple of days exposed to the air. When joining individual pieces together, use melted chocolate.

Note: chocolates differ from one another considerably.

If mixture does not bind well, add a few drops of water-gelatine solution.

When storing chocolate plastic, keep wrapped in aluminum foil.

(If, like me, you cant get liquid glucose. Corn syrup or honey should do.)

This recipe is from The Pastry Chef by B.J. Phillips. I havent tried this but have used other recipes from the book and found it very good.

Quantities are given for home and commercial batches.

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