HOW TO MAKE CHOCOLATE SHAPES RECIPES

Steps:

• Melt chocolate, either in a double boiler or microwave. Allow chocolate to cool to 90-91°F, stirring often as it cools.
• Start by adding 1/3 cup corn syrup to milk or white chocolate and 1/2 cup corn syrup to dark chocolate. Stir just to incorporate the corn syrup.
• Pour out onto a cold surface like a granite countertop or marble cutting board. You can also use a baking sheet. Knead the modeling chocolate, adding small amounts of corn syrup if needed, until soft and pliable.
• Let the modeling chocolate rest for 15 minutes before using it to sculpt figures, cut shapes or cover a cake. You can also add coloring, if desired. Wear food handling gloves and knead in the coloring.
• Wrap any extra modeling chocolate tightly in plastic wrap, then seal in a zip top bag. Store at room temperature for up to two months.

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.