Chocolate decorations - chocolate for modeling

Here is a recipe for a mixture for making various decorations, which is not as sweet as marzipan, sugar mass and the like. This time I made it with white chocolate, maybe with milk and dark chocolate. The recipe is a combination of recipes from several books, everywhere the measures and procedure are a little different so I tried something in between.

Preparation steps

Melt the chocolate on a steamer or in the microwave. Add warm corn syrup (I poured a little into a bowl that I put in a larger bowl with warm water), stir the chocolate will set quickly. Warm because adding cold liquids to chocolate can cause side effects (bad texture). Not necessarily but better safe than sorry.
Shake the chocolate on non-stick paper or foil, cover with another sheet and spread. When using white or milk chocolate that has a higher percentage of fat can be first smeared on absorbent paper, I used rice paper but not necessarily. Then put in a plastic bag
Leave in the fridge for 24 hours, take it out the next day, tear off the pieces, stir to soften, then shape the decorations. I made roses, pictures of roses in various stages:
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If the chocolate is not soft enough, heat it a little in the microwave, if it is sticky, you can sprinkle the work surface with powdered sugar or density for white, and cocoa for milk and dark.

Serving

If color is added to white chocolate, use powder paint or oil-based gel paint. Water-based liquid paint can be problematic.

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