Chop the compound and take it in a bowl.
Either microwave or melt it on a double boiler until smooth.
There should be no lumps left in the chocolate.
Heat liquid glucose until slightly warm.
Pour it into the melted chocolate.
Mix it gently until it is totally incorporated and the chocolate becomes a thick mass.
Transfer it immediately to a cling film and wrap it up.
Cover in two layers of cling wrap and set aside for 2-3 hours.
Once the mixture is firm to touch, remove it from the wrap.
Knead it gently until you get a smooth and soft dough like chocolate.
Again wrap it up in two to three layers of cling wrap and store in air tight jar at room temperature.
Use it in any type of cake decorations.
