Article in English: Chocolate chips and most chocolate wafers are small enough to use directly without chopping, but if you are starting with chunks of baker's chocolate or bars of chocolate, you will need to cut the chocolate into small pieces with a sharp knife before melting it down. The pieces you use should be about the size of your average chocolate chip. Spread the pieces of chocolate out evenly in a dry glass bowl. Make sure that there is no moisture inside the bowl. Moisture could cause the chocolate to seize and become unworkable. Microwave the chocolate for 20 to 30 seconds on high. Mix the chocolate, then continue microwaving it in 15 to 20 second intervals until melted.  Stir the chocolate after each interval. If you overheat the chocolate, it could seize or scorch. As a general rule, once the bottom of the dish is too hot to touch, you should not longer continue microwaving it. Leave the bowl uncovered as you microwave the chocolate. Pour the corn syrup into a separate bowl and microwave on full power for about 30 seconds.  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 needs less corn syrup, while chocolate with a lower fat content and higher cacao content will need more corn syrup. Stir the warmed corn syrup into the melted chocolate until evenly combined.  The chocolate will stiffen as soon as you add the corn syrup. Do not over-mix the chocolate at this point. You only need to mix it about 20 times or so. If you plan to color an entire batch of white chocolate, add liquid food coloring into the white chocolate alongside the corn syrup and stir the two liquid ingredients in at the same time.  You can only add color to white modeling chocolate. If you only want to add color to a small amount of modeling chocolate, you can do so later on by kneading it in after...

Summary in Chinese:
把巧克力切成小块。 把巧克力放入微波安全碗。 微波加热的时间间隔很短。 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。