You can make modeling chocolate with two ingredients: chocolate and corn syrup.
You can use any kind of chocolate — white, milk, or dark chocolate. You can even use unsweetened chocolate because the corn syrup will give the modeling chocolate some sweetness. I would recommend, however, that you avoid unsweetened chocolate if you will be covering very large portions of a cake — it may be too strong and bitter for many people’s palates.
You also can use any brand of chocolate. Yes, you can use chocolate chips, baking chocolate, chocolate melts or chocolate wafers, which come in white, milk, dark, and flavored and colored versions. Using an inexpensive chocolate, like chocolate chips or chocolate melts or wafers, is a good way to practice before you graduate to the more expensive chocolates.
The quality of the chocolate that you use will effect the amount of corn syrup that you need in the recipe. Here is the basic ratio of corn syrup to chocolate that you will use:
- 10 ounces of chocolate (milk, dark, or white chocolate) broken into pieces
- 1/3 cup light corn syrup