This white chocolate plastique makes the perfect modeling chocolate, and the ivory color is beautiful on its own or can easily be combined with food coloring for colored flowers, leaves, and holiday decorations. It works very much like the dark chocolate version (opposite page), but it needs a smaller amount of corn syrup and a little cornstarch.

Ingredients

　　16 ounces white chocolate, finely chopped

　　3/4 cup light corn syrup

　　1/4 cup cornstarch, sifted

　　Melt the chocolate over in a stainless steel bowl over a saucepan of simmering water, and stir in the corn syrup, then the cornstarch. Allow the mixture to come to room temperature, stirring occasionally. If your room is warm, put the plastique in the refrigerator for 10 minutes or so for it to firm up. If you plan to add food coloring to part of the batch, this is the right time to knead it in. It 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. Store the plastique wrapped in plastic or in a sealable plastic bag.

　　Chocolate Bliss