This started the old creative juices flowing, and then I thought...why couldn't you apply some of these techniques to cake designing? Prezel rods covered in chocolate would make great tree trunks. Chocolate covered strawberries could be used for rocks or boulders. Mini-marshmallows covered in red candy melts could be mini-apples or covered in orange candy melts could be oranges. Marshmallow treats covered in chocolate could be formed to make mountains. Unlimited ideas could be formed from chocolate. Let your imagination run free. Oh and you might want to try this recipe for modeling chocolate to make 3-D figures:
10 ounces semi-sweet chocolate chips
1/3 cup corn syrup
You can also substitute the chocolate chips with almond bark or colored candy melts
Microwave the chips in short 30 second intervals (or use a double-boiler being careful not to get water in the chocolate) Don't allow chips temperature to exceed 100 degrees. Stir often to insure they melt consistently. Once all chips have melted add the corn syrup.
Add the corn syrup and stir with rubber spatula until the mixture becomes thick and forms a ball.
Spread out on a piece of wax paper until thin (about 1/4 to 1/2 inch thick). Let it cool completely. It can be used at once or can be stored in an air tight container for up to a month. Be careful not to handle the chocolate to much, because the clay becomes sticky.
1 bag semi-sweet chocolate
1 tablespoon vegetable oil
Microwave in short 30 second intervals until the chocolate is completely melted. If chocolate is still to thick, you can add a little more vegetable oil.
The dipping chocolate can be used for covering pretzels, fruit, caramels, peanuts, rice krispie treats or cake balls. The sky is the limit. Use your imagination.