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.
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. 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 super market 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 Recipe – 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 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
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)
Prep
Cook
Total
Yield 500 grams
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.
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
Instructions
- 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.
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
Courses Dessert
Cuisine French
Nutrition Facts
Serving Size 102
Amount Per Serving | ||
|---|---|---|
Calories 503 | ||
% Daily Value | ||
Total Fat 29 g | 45% | |
Saturated Fat 16 g | 80% | |
Unsaturated Fat 8 g | ||
Cholesterol 2 mg | 1% | |
Sodium 35 mg | 1% | |
Total Carbohydrates 57 g | 19% | |
Dietary Fiber 7 g | 28% | |
Sugars 42 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
What about whiite chocolate modelling recipe?
I have a white modeling chocolate recipe too!
Oh my goodness!!!! Your skills are amazing.
The one with the flowers is just stunning!!!!!!!
Thank you so much Claire
Thanks very much, I've been looking for how to work with modeling chocolate. The video is really helpful.
Glad to hear that!
Thanks very much, I've been looking for how to work with modeling chocolate. The video is really helpful.
hello…. what do you called that syrup?i dont really understand the word in video.can u tell me pls.tnx
it’s in the Recipe card too.. Light Corn Syrup. You can also use Glucose <3
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.
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.
Awesome..glad to follow you
Awesome..glad to follow you
Thanks
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
Corn Syrup is similar to glucose just more liquid. You can add glucose too!