Edible Chocolate Plastic

Melt chocolate completely. Let cool. Stir in glucose. Chocolate will harden immediately.

To soften plastic, knead well by hand. Body temperature will soften plastic to desired texture. When rolling the chocolate plastic, under-dust with sifted powdered sugar. Before cutting the desired pieces, brush off excess sugar, and rub surface gently with palm to produce a luster - plastic will begin to shine.

Let dry a couple of days exposed to the air. When joining individual pieces together, use melted chocolate.

NOTE: Chocolates differ from one another considerably. If mixture does not bind well, add a few drops of water-gelatin solution. When storing chocolate plastic, keep wrapped in aluminum foil.

(If, like me, you can't get liquid glucose, corn syrup or honey should do.)