What if I told you there's a magical, two-ingredient candy you can make right now? One that requires no special thermometers or molds or sugar finagling? One that you can make with a single bowl, a microwave, and ingredients you probably have in your pantry? This is not a drill: Such a candy exists, and its name is modeling chocolate.
The first time I heard the words "modeling chocolate," I mentally put it into the same category as fondant and gum paste. Sugary “doughs” like these have their advantages, but their taste certainly leaves something lacking. I figured that a chocolate dough would be the same—used only for decor, but probably something I might peel off to get to the cake underneath. Then I tasted modeling chocolate, and realized I was very wrong. It was delicious—and though the texture had been transformed, it tasted like pure chocolate. I had to know more.
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