This is a miracle of culinary chemistry. This simple mix of melted chocolate and corn syrup renders the chocolate pliable enough to shape, yet firm enough to hold its form once you craft it. Makes chocolate flowers, letters, animals—any decoration you can dream up.

Ingredients

　　16 ounces chocolate, finely chopped (2 cups)

　　1 cup light corn syrup

　　Melt the chocolate in a stainless steel bowl over a pan of simmering water. Once the chocolate is melted, stir in the corn syrup. Remove from the heat and allow the mixture to come to room temperature, stirring occasionally. The chocolate plastique should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it. Roll it out on a work surface covered with parchment paper. Roll it thin (about 1/4 inch) in order to cut designs with cookie cutters. Store the remaining chocolate plastique covered at room temperature or in the freezer in a tightly wrapped sealable plastic freezer bag.

　　Chocolate Bliss