I would like to shape some roses from modelling chocolate.
The recipe I have says to melt 10 oz. semisweet chocolate
with 4 oz. corn syrup. I assumed the chocolate ounce was
by weight and the corn syrup by liquid ounce.

I wanted red roses so I used white chocolate instead, so
I could add a little red paste, but it came out really
greasy. I assume that the higher oil content in the white chocolate
made it inadequate as a substitute in the recipe
I used. I tried with about half the recommended corn
syrup and it was still really oily. I rolled some of it
out and I am waiting to see if it will firm up a bit, but
I'm not holding my breath.

Can anyone suggest a recipe for modelling chocolate using
white chocolate? I am not experienced with the effects of
combining corn syrup and chocolate. I am tempted to mix a
bit of shortening with the white chocolate instead of the
corn syrup. I've done that before for coating truffles,
and I'm familiar with its softening characteristics. Any
thoughts on that for modelling chocolate?

Thank you, Michael