Modeling Chocolate Recipe – Dark, Milk, and Semi-Sweet
Modeling chocolate has become a valuable ingredient in cake decorating. This simple, easy and effortless recipe is a no-fail method to making dark modeling chocolate whether you use dark, milk or semi-sweet chocolate. Use this modeling paste for chocolate roses, modeling figures or in sculpting decorated cakes.
Modeling Chocolate Recipe, NO Fail Method – Dark, Milk, Semi-Sweet Modeling Chocolate Recipe
Before I started Cake Decorating I was most fascinated when I saw chocolate roses. I always wondered HOW!! How do you make chocolate roses? The chocolate is so messy how can you actually make it into a rose. Of course, over time I realized the Chocolate Roses were made from something called Chocolate Modeling Paste! Ah!! Now that makes more sense eh?
Modeling Chocolate has now become a valuable ingredient in cake decorating. It is very fascinating with what can be done with modeling chocolate and it not just chocolate roses. You can use it to extend the design of a cake or even to cover a cake such as a tree stump cake I made for the Bakers Unite to Strike Animal collaboration.
Making – Modeling Chocolate Recipe (Save/Pin)
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Modeling Chocolate Recipe – No fail Method – Candy Clay – dark modeling chocolate recipe
So today I’m going to show you my modeling chocolate recipe. This no-fail method which involves two videos – one where I show you how to make modeling paste without a microwave in a double boiler (yes, I know many of you don’t have a microwave), and the second video how to make modeling chocolate in a microwave. It does not matter which method you use. What’s important for you to notice is the amount of mixing. From most of the messages I get – you are either too afraid to mix so you have an under mixed modeling paste that can be lumpy, or you over mix which ends up with the fat separating from the chocolate. So I highly encourage you to watch the video and listen to what I blabber.
White Modeling Chocolate – Recipe Link
White modeling chocolate can be a bit tricky because white chocolate is of course just cocoa butter so caution is your best friend. Which is why I put it on a completely new post all by itself. You can also find how to make White Modeling Chocolate as well as Chocolate Roses and how to color white modeling chocolate on a separate post. There is a link at the bottom of this post.
Modeling Chocolate Recipe – No Fail Method – Candy Clay – Dark milk or semi-sweet modeling chocolate
Let’s Talk Ingredients and Substitutes for This Modeling Chocolate Recipe (Save/Pin for later)
- Chocolate – I have made this recipe with good quality Callebaut chocolate, candy melts as well as regular supermarket brand chocolate chips. It always works!!
- Light Corn Syrup – I do know that some of you do not get light corn syrup where you are. A good substitute is glucose syrup – works exactly the same way.
- Flavoring – you can add any flavor if you prefer – vanilla, rose or even liquor.
Modeling Chocolate Recipe – No Fail Method – Candy Clay. Dark Modeling chocolate,
Recipe – Modeling Chocolate – Dark, Milk, and Semi-Sweet (Save/Pin for later)
Tools
Ingredients
Dark Chocolate
- 340 grams / 12 oz dark chocolate
- 1/2 cup light corn syrup
Milk Chocolate or Semi-Sweet Chocolate
- 340 grams / 12 oz milk chocolate
- 1/3 cup light corn syrup
Method
- Melt chocolate in a microwave or double boiler.
- Once melted add light corn syrup.
- Stir until just combined (see tips).
- Pour into a ziplock bag, spread and level it for quick cooling.
- Leave in the fridge to cool for at least 3 hours or on the counter overnight in good weather.
Using the modeling chocolate
- Remove from the fridge a few hours and let come to room temperature.
- If the paste is very hard – thaw in the microwave for 5 to 10 sec (see tips).
- Knead until just smooth and pliable (see tips) before you use.
Storage
- Store in the fridge for three months or in the freezer for up to 6 months.
Video – Modeling Chocolate Recipe using a Double Boiler Method
Video – Modeling Chocolate Recipe using a Microwave
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Modeling Chocolate Recipe – NO-fail method – Dark Milk or Semi-Sweet chocolate Candy Clay
Modeling Chocolate Recipe - Candy Clay (Dark, Milk or Semi-Sweet)
Ingredients
Dark Chocolate
- 340 grams Dark chocolate
- 1/2 cup Light corn syrup
Milk Chocolate or Semi-Sweet Chocolate
- 340 grams Milk chocolate
- 1/3 cup Light corn syrup
Instructions
- Melt chocolate in a microwave or double boiler.
- Once melted add light corn syrup.
- Stir until just combined (see tips).
- Pour into a ziplock bag, spread and level it for quick cooling.
- Leave in the fridge to cool for at least 3 hours or on the counter overnight in good weather.
Chef's Tips
Using the modeling chocolate
- Remove from the fridge a few hours and let come to room temperature.
- If the paste is very hard - thaw in the microwave for 5 to 10 sec (see tips)
- Knead until just smooth and pliable (see tips) before you use.
Storage
- Store in the fridge for three months or in the freezer for up to 6 months
Nutrition Information
Are you new to cake decorating? Do you love cake decorating?
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Check out these post Which online Cake Decorating School Should I join? and How to choose the right online Cake Decorating School for you.
Sofia Estrebor
Hi! I have very hot hands and temps where we are are from 28 degrees C or higher most of the time. I would like to use modeling chocolate. Is there a fat to syrup ratio that you can recommend when I choose the chocolate? Also when using dark chocolate candy melts should I lessen the amount of syrup? TIA!
Veena Azmanov
You can use this modeling chocolate just have to be cautious of using it in an air-conditioned room. You can cool your hands on an ice tray in between working.
vardhini
Can i use this chocolate modelling paste for draping a cake??
Veena Azmanov
Yes, you can but not the regular fondant method. You will have to panel the cake.
Lavina
What about whiite chocolate modelling recipe?
Veena Azmanov
I have a white modeling chocolate recipe too!
Claire | Sprinkles and Sprouts
Oh my goodness!!!! Your skills are amazing.
The one with the flowers is just stunning!!!!!!!
Veena Azmanov
Thank you so much Claire
Olaitan Abioye
Thanks very much, I've been looking for how to work with modeling chocolate. The video is really helpful.
Veena Azmanov
Glad to hear that!
Olaitan Abioye
Thanks very much, I've been looking for how to work with modeling chocolate. The video is really helpful.
Lodette Leorbes
hello…. what do you called that syrup?i dont really understand the word in video.can u tell me pls.tnx
Veena Azmanov
it’s in the Recipe card too.. Light Corn Syrup. You can also use Glucose <3
Tarika
I used glucose and it became full crumbly unable get it together and knead. Any solution how I can save it now. Or there is no option than throwing.
Veena Azmanov
Tarika – do not throw it out!! If it is too dry – knead is well with a little more glucose.. 1 tsp or 2 tsp – no more. If it is hard place it in the microwave for 5 secs so you can knead it. It will come together so don’t thru it out.
Shweta Singh
Awesome..glad to follow you
Shweta Singh
Awesome..glad to follow you
Veena Azmanov
Thanks
marie loveland
hi, veena, could you tell what corn syrup is please, I live in England and would like to know what to buy, thank you for your time
Veena Azmanov
Corn Syrup is similar to glucose just more liquid. You can add glucose too!