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 weather 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 enh?

Modeling Chocolate is now become a valuable ingredient in cake decorating.  Its 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 the 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 and 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 a under mixed modelling paste that can be lumpy or you over mix which ends up with the fat separating from the chocolate.  So I highly encourage you watch the video and listen to what I blabber.

Modeling Chocolate Recipe – No Fail Method – Candy Clay – Dark milk or semi sweet modeling chocolate

Modeling Chocolate Recipe – No Fail Method – Candy Clay. Dark Modeling chocolate,

Recipe – Modeling Chocolate Recipe – Dark, Milk and Semi Sweet (Save/Pin for later)

Tools

• Double Boiler or Microwave
• Bowl
• Spatula

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 zip lock bag, spread and level it for quick cooling
• Leave in the fridge to cool for at least 3 hours or on the counter over night 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

Modeling Chocolate Recipe – NO fail method – Dark Milk or Semi Sweet chocolate Candy Clay

Modeling Chocolate Recipe - Candy Clay (Dark, Milk or Semi Sweet)

Modeling Chocolate has become a valuable ingredient in cake decorating . This simple, easy and effortless recipes is a no fail method to making dark modeling chocolate weather you use dark, milk or semi sweet chocolate. Use this modeling paste for chocolate roses, modeling figures or in sculpting decorated cakes.

Print

Course Dessert

Cuisine French

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 500 grams

Calories 495 kcal

Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

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

Metric - US customary

Instructions

1. Melt chocolate in a Microwave or Double Boiler
2. Once melted add Light Corn Syrup
3. Stir until just combined (see tips)
4. Pour into a zip lock bag, spread and level it for quick cooling.
5. Leave in the fridge to cool for at least 3 hours or on the counter over night in good weather.

Recipe Notes

 

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 Facts

Modeling Chocolate Recipe - Candy Clay (Dark, Milk or Semi Sweet)

Amount Per Serving (100 g)

Calories 495 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 16g 80%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 0g

Cholesterol 2mg 1%

Sodium 35mg 1%

Potassium 0mg 0%

Total Carbohydrates 56g 19%

Dietary Fiber 7g 28%

Sugars 42g

Protein 5g 10%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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