500g white chocolate
150g light corn syrup, or golden syrup
Melt the white chocolate over a bain-marie, and allow to cool for about 5 minutes.
Warm the corn syrup slightly so that it is a similar temperature to the melted chocolate, then gently fold together until fully incorporated.
Do not beat the chocolate.
If oil starts to separate from the chocolate, stop folding immediately.
Place the chocolate onto some cling film, and shape into a flat square. This will help it set up faster. Cover completely, and leave for at least 12 hours.
Unwrap the modelling chocolate and knead until it is smooth and pliable.
Do not continue to knead any longer than is necessary.