Article in English: If working with chunks of baker's chocolate or bars of chocolate, it will need to be cut into small pieces with a sharp knife before use. Note that chocolate chips and most chocolate wafers are usually small enough to use without chopping. Spread the chocolate out evenly in the top bowl of a double boiler or in a heat-resistant glass bowl that can fit safely and securely on top of a saucepan. You should never let water come into direct contact with water as you melt it. Doing so may cause the chocolate to seize up, and the texture and consistency will become nearly impossible to work with. Fill the double boiler bottom or a saucepan with roughly 2 inches (5 cm) of water. You should only use enough water to just barely fill the bottom pan without touching the bottom of your glass bowl once you place the bowl inside. Place the top part of the double boiler back into the bottom and place the entire thing on the stove. Heat over low heat until it begins to simmer.  Do not let the water come into direct contact with the bottom of the bowl as it simmers. You need the steam to reach the bottom of the bowl, but the water itself will be too hot. Make sure that the bowl you use for your double boiler fits securely enough to prevent steam from getting into your chocolate as it melts. The chocolate needs steam to melt, but the moisture from the steam could be enough on its own to cause the chocolate to seize. Stir the chocolate continuously with a spatula until it melts and becomes smooth. Continue stirring until there are no lumps. This may take a few minutes. Place the bowl on a dry kitchen towel to remove the moisture from the bottom. Heat the corn syrup in the microwave for about 30 seconds to warm it up slightly.  The corn syrup should not be hot. If it gets too hot, it could burn the chocolate. You could use room temperature corn syrup, but warm corn syrup will be easier to blend in. The amount of corn syrup you need will vary depending on the type of chocolate you are using. Chocolate with a higher fat content...

Summary in Chinese:
把巧克力切成小块。 把巧克力放在双层蒸锅的顶层。 在双层蒸锅的底层装满水。 烧水。 融化巧克力。 从双层蒸锅里取出碗。 加热玉米糖浆。 把玉米糖浆倒入巧克力混合。 如果你愿意，也可以添加食用色素。 让巧克力在室温下冷却1-3小时。 揉捏模型巧克力直到光滑。 把巧克力保存在密封的塑料袋中。