Candy clay, also known as chocolate leather, can be made from a recipe. Candy clay comes in many formulas, but it's usually a combination of chocolate and corn syrup or glucose to keep the chocolate pliable. Candy clay may also be mixed with gum paste if strength is needed or it needs to hold a shape. It mixes to a dough-like consistency that is rolled out before applied to cake. It can be modeled, as well and is often used for larger pieces like bows and ribbons because it dries hard. It is often used to make flowers.

Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 inch thickness. 

Prepared Candy Clay will last for several weeks at room temperature in a well-sealed container.

Note: Candy Clay may be tinted using Icing Colors. Knead in color until well blended. Supplies are available from wilton.com.