Chocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations. Here is their secret.

Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.

When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet. Spread the chocolate with a spatula or fingers (protected with foodservice gloves) until it's about 1/2 inch thick.

Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable.

Making a Chocolate Rose:

• Roll 10 marble-sized balls out of the chocolate clay.
• Place the balls on a waxed paper sheet, about 1 inch apart.
• Place another waxed paper sheet on top. Press each marble into a flat disk (about the size of a quarter). Use some pressure.

To form the rose:

• Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom.
• Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee.
• This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom.

Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cool, dry place.

Since this recipe is the consistency of modeling clay, you can mold any shape you want.