Molding Chocolate

1. In two separate saucepans, melt the chocolate chips on medium-low heat.
2. Allow the chocolate to cool to about 91°F, stirring often.
3. Pour ½ cup corn syrup into each saucepan.
4. Stir slowly until well mixed. This chocolate mixture will become thick very quickly, so be sure to scrape the bottom of the bowl to incorporate all of the melted chocolate.
5. Pour each chocolate mixture onto a flat surface that has been covered with wax paper and dusted with powdered sugar.
6. Knead each chocolate mixture until glossy and smooth. (If your hands are warm, use a plastic dough scraper to knead the modeling chocolate.)
7. Wrap each modeling chocolate in plastic wrap and place in a zip-top bag or airtight container.

Cakes

1. Roll out the chocolate and white modeling chocolate to about 1/16″ thickness.
2. Use a knife or pastry wheel to cut ½” wide by 5″-6″ long strips from the brown.
3. Gently shape these chocolate trips around your bee to make the stripes of the bee as pictured, cut off excess at the bottoms as needed.
4. Using a sharp knife, gently cut the wings from your white modeling chocolate.
5. Place wings into the fridge for about 10 minutes to allow them to harden.
6. Cut off about 1½” pieces of the brown chocolate, rolling them with your hands to make thin logs and curl up one end to make antennae.
7. Once you have reached your desired shape place them into the fridge for about 10 minutes to harden.
8. To finish decorating your bees, Use a dab of frosting to attach the wings and eyes.
9. Use a toothpick to poke two holes in between the eyes and the first stripe.
10. Place an antennae in each hole.
11. Pipe on a black frosting smile.