Special equipment: About 75 squares of colored foil or cellophane, for wrapping, optional
Line a 13 by 17-inch cookie sheet with sides with plastic wrap.
Melt the chocolate. Add the remaining ingredients, stir well, and scrape into the prepared pan. The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely. Cover and let set overnight at room temperature; the mixture will be stiff but still flexible.
Turn the candy out onto a work surface and peel off the plastic wrap. Cut into 3/4-inch wide strips, then use your hands to "scrunch" each strip into a log. Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter. Cut into 1-inch long sections. Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).
Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure. You can also form the modeling chocolate into leaves, roses, ropes for initials or animals.
Recipe courtesy of Gale Gand