Place half of chocolate in top of a double boiler over hot water; stir with a rubber spatula until chocolate melts. Add remaining half of chocolate, stirring until chocolate melts. Stir in corn syrup; remove from heat and let cool slightly. Remove and set aside 2 tablespoons chocolate mixture. Spread remaining chocolate mixture to 1/3" thickness on wax paper-lined cookie sheet. Chill 20 minutes or just until firm.
Feed firm chocolate slab through smooth roller of a cold pasta machine set on 2. Immediately cut chocolate into 3/4"-wide strips. Cut strips into 5" and 7" segments. Fold 5" segments to form loops, pressing ends gently together. Drape 7" segments over empty egg cartons, creating a wavy appearance.
Make a bow with chocolate loops, overlapping loops on a wooden pick; use 2 tablespoons reserved chocolate mixture as "glue" between layers. Chill strips and bow until firm.
Note: If you don't have a pasta machine, spread chocolate mixture to about 1/8" thickness on a large marble slab. Let harden and cut into thin strips using a sharp knife.