8 oz. semisweet chocolate 1/4 cup plus one tablespoon light corn syrup
Melt the chocolate in a metal bowl set over a pan of simmering water (a double boiler). Stir the chocolate with a spoon until smooth, then stir in the corn syrup. The chocolate will stiffen almost immediately but stir completely combined. Transfer the chocolate to a sturdy plastic bag and refrigerate until firm; the consistency will be that of Play Dough.
When firm, the dough can be worked by kneading. If it is too hard, cut off small pieces and knead until pliable. If the dough sticks to the counter when rolling, lightly spray counter or breadboard with vegetable spray or lightly grease with vegetable oil.
Hand shape the dough into a rope or braid, making two or three long ropes and twist or braid them together -- can be used as the outside edge on top of a cake or around the base.
Make ribbons to cover the cake. To do this, pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine.
Storage: When not using, MUST be stored in an airtight container and refrigerate.