Page 294 - Cupcakes

saucepan, stirring, over very low heat. (You can also melt them in a

medium-size glass bowl in the microwave oven on high power for 30 to 40
seconds total, stirring occasionally.) Then stir in ¾ cup light corn syrup
until it is well combined. Scrape this mixture onto a sheet of plastic wrap,
shape it into a mound, and seal it tightly. Let it rest at room temperature
until it is firm. This might take 3 to 4 hours or overnight, depending on the
temperature of your kitchen. Place it in a cool place, but don’t refrigerate.
To roll it out, dust the counter with unsweetened cocoa powder, pinch off
pieces of the plastic chocolate, and with your hands, a glass, or a small
rolling pin, roll it out on a flat surface. With your fingers, roll up the
chocolate in a loose cylinder to form a curl. Or stamp out leaves or flower
petals, using specialty metal cutters, and place them on cupcakes to

decorate. Store leftovers in plastic wrap at room temperature for up to 2
days.