White Modeling Chocolate
Modelling chocolate can be a bit tricky to master but the right ration and correct temperature is the trick. This is White modeling chocolate recipe I use.
How many times have you tried to make modeling chocolate? especially white modeling chocolate and have it split on you. I’ve had my share when I just started off. Most often when I’m in a haste; that’s when I’d screw up.
What’s the best method?
This is the simple and easiest way to make white modeling chocolate without any splitting or curdling. I have used this recipe with good quality Callebaut chocolate, candy melts as well as regular super market brand chocolate chips.
Uses of modeling chocolate
Modeling chocolate can you used in many creative ways in cake decorating from simple chocolate roses to covering a cake too just as I have done here in my Hanging Birdhouse cake.
White chocolate is of course just cocoa butter so caution is your best friend. There are many various recipes online and some work, some don’t. Why? I think it’s based on the type of chocolate you use.
Video – how to make White Modeling Chocoalte – Recipe Below
Modelling chocolate can be used in many many ways, not just roses – you see these squares that my Aadi put on his Mine-craft cake last year?
These are white modeling chocolate squares I colored. Was fun putting the squares together but also eating them simultaneously. He even made the topper himself. Modeling chocolate can be fun for kids projects.
300 grams White Chocolate Buttons / Candy Melts or White Chocolate Chips.
1/3 cup Light Corn Syrup (see note below for substitute)
Melt chocolate in a Microwave or Double Boiler
Once melted add Light Corn Syrup
Stir until just combined – DO NOT OVER STIR!!
Place in ziplock bag. Leave in the fridge to cool for a couple of hours or overnight on the counter top.
Knead before you use. Knead until pliable but never over knead any type of modeling chocolate.
Store in the fridge for three months or in the freezer for up to 6 months
Recipe – White Modeling Chocolate.
- 300 grams White Chocolate Buttons / Candy Melts or White Chocolate Chips.
- ⅓ cup Light Corn Syrup (see note below for substitute)
- Melt chocolate in a Microwave or Double Boiler
- Once melted add Light Corn Syrup
- Stir until just combined - DO NOT OVER STIR!!
- Place in ziplock bag. Leave in the fridge to cool for a couple of hours or overnight on the counter top.
- Knead before you use. Knead until pliable but never over knead any type of modeling chocolate.
- Store in the fridge for three months or in the freezer for up to 6 months
Substitute for Light Corn Syrup
I do know that some of you do not get Light Corn Syrup where you are. A good substitute for Light Corn Syrup is Glucose Syrup. But Glucose Syrup is very thick compared to Light Corn Syrup. So all you have to do is add a few teaspoons of water to the Glucose Syrup to bring it to the consistency of Light Corn Syrup. Remember only a few drops (May be two or three no more) Then use the same quantity as above in your recipe.
Watch the video carefully. As I said above White Modeling Chocolate is a bit more sensitive than Dark Modeling Chocolate so stay focused and follow the instructions well and you should have no problem what so ever.
Don’t forget to check out my videos on how to make Dark Chocolate Roses, White Chocolate Roses and how to Color white modelling chocolate. All coming up, you will find it here on my blog or my you tube channel and you can get all up dates on my Facebook Page.
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