Ingredients

• 12 ounces semisweet chocolate, chopped
• 1/2 cup light corn syrup
• 3/4 teaspoon warm water
• 1 1/2 teaspoons orange extract

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Instructions

1. Special equipment: About 75 squares of colored foil or cellophane, for wrapping, optional
2. Line a 13 by 17-inch cookie sheet with sides with plastic wrap.
3. Melt the chocolate. Add the remaining ingredients, stir well, and scrape into the prepared pan. The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely. Cover and let set overnight at room temperature; the mixture will be stiff but still flexible.
4. Turn the candy out onto a work surface and peel off the plastic wrap. Cut into 3/4-inch wide strips, then use your hands to "scrunch" each strip into a log. Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter. Cut into 1-inch long sections. Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).
5. Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure. You can also form the modeling chocolate into leaves, roses, ropes for initials or animals.