Chocolate dough should be made with plasticine after the chocolate melts.

Steps for kneading chocolate:

Step 1

The chocolate is separated from water until it is completely melted, and the temperature of the chocolate is reduced to about 35 ~ 40℃ by standing and cooling.

Second step

Add the pre-mixed glucose syrup and water into practice 1 and stir evenly with a wooden spoon.

Third step

Practice 2: Pour it into an empty dish wrapped with plastic wrap in advance, spread it out and let it cool 1 ~ 2 hours.

Fourth step

Sprinkle corn starch on the completely cooled chocolate dough to prevent adhesion, knead it on a clean and dry marble table until it is smooth and uniform, and then start kneading and forming.