Modeling chocolate has become a valuable ingredient in cake decorating. This simple and easy recipe is my foolproof method for making modeling chocolate whether you use dark, milk, semi-sweet, or even compound chocolate.
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Before I started cake decorating I was most fascinated with 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 not made with melted chocolate but were made from something called chocolate modeling paste also known as candy clay. Ah!! Now that makes more sense eh?
Modeling chocolate (MC) has now become a valuable ingredient in cake decorating. It is very fascinating what can be done with it. In fact, you can use it to extend the design of a cake or even to cover a cake such as in this tree stump cake.
As novelty cakes started becoming a trend so did the use of MC. MC, especially white modeling chocolate, became perfect to fill gaps and mold shapes, which was impossible with fondant. The biggest advantage, of course, is that you can rub off any seams. You just rub your fingers over the seam and it's gone. Just like magic.
Why make modeling chocolate?
- I think making modeling chocolate is easier than making fondant.
- You can make this clay with white chocolate, dark chocolate, semi-sweet or bittersweet chocolate.
- It tastes like chocolate and most people love eating chocolate. In fact, I love using it for kids' birthday cakes.
- Also, it looks like a paste or a dough which means you can use it in so many ways from rolling it with a rolling pin like fondant to spreading it smooth like a paste. You can even break it into chunks to fill in gaps on the cake.
- If you don't like covering your cookies with royal icing or fondant you can try this candy clay!
- Also, you can color white candy clay with food gel colors so it gives more options to use this clay.
- You can use this clay similar to gum paste or fondant to make chocolate flowers, leaves, and ribbons, as well as a variety of shapes like figurines and braids,
Ingredients and substitutes
- 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 or golden syrup. And, they work exactly the same way and use the same amount. To prevent them from sticking to the measuring cup spray it with cooking spray first.
- Flavoring - you can add any flavor if you prefer - try vanilla, rose, or even a liquor like Cointreau.
Easy modeling chocolate recipe
- Melt the chocolate in a microwave-safe bowl such as a measuring cup or double boiler. Take it off the heat and add the light corn syrup. Stir until just combined. DO NOT OVERMIX.
Pro tip - If you stir too much the cocoa butter in the chocolate will separate causing it to seize. - Pour the mixture into a ziplock bag, (or wrap in plastic wrap) spread evenly, and flatten it. Chill in the fridge for at least 3 hours.
Pro tip - In winter you can leave it on the counter overnight and it will set. Personally, I like to chill it in the fridge so it becomes firm. - Modeling chocolate can be stored in an airtight container in the refrigerator for up to three months or in the freezer for up to 6 months.
Using modeling chocolate
- Remove the modeling chocolate from the fridge a few hours before and let come to room temperature. Knead on a work surface until smooth, soft, and pliable.
Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. Chocolate melts easily so 5 to 10 seconds is plenty otherwise it can become oil.
Tips for working with modeling chocolate
- Follow the recipe making use to use the right portion of chocolate and corn syrup.
- Ensure the chocolate is completely melted before adding the corn syrup otherwise there will be lumps of chocolate in your clay.
- Stir the melted chocolate and syrup until just combined. It is better to undermix rather than overmix this mixture.
- White chocolate is chocolate butter and is more temperamental than other chocolate. It tends to seize easily. So don't overmix it.
- When working with candy clay less is more - do not over-knead the dough. Soften it then let it rest. If you find that your hands are becoming oily it means you are overmixing. Let it rest. Resting will help it stabilize.
- In summer candy clay can be a bit difficult to work so working in an air-conditioned room helps. Also, working on a cold (chilled) baking tray keeps the modeling chocolate cold.
- You can reuse modeling chocolate which makes it a great medium to practice. If necessary, let the paste cool in between batches.
What can you do with modeling chocolate?
- Also known as chocolate clay or candy clay is a paste made using chocolate and corn syrup.
- It looks very similar to fondant and is often used very similarly to fondant. But, it does have its limitations.
- Unlike fondant, MC can be softened and reused.
- Similar to chocolate, MC is dependent on the weather. That is often the reason why some people love it and some people hate it!
- Modeling chocolate can be used to cover cakes similar to fondant. Made sugar figures, made chocolate flowers, sculpting cakes.
- MC can be made with couverture chocolate, chocolate chips, compound chocolate, chocolate wafers, as well as candy melts. When made with candy melts it is often referred to as candy clay.
More cake decorating recipes
Frequently asked questions
Dark MC is a little less tricky than white MC. And, we use a different ratio of chocolate to light corn syrup. This is why I decided to share white modeling chocolate separately.
Yes, of course. MC is made with chocolate and corn syrup both are edible ingredients. In fact, MC is more delicious than fondant.
Both are similar and yet very different products. Fondant is perfect to cover a cake as it has elasticity and stretch. MC is softer with no stretch or elasticity. Fondant can be draped over a cake but to cover a cake with MC you will need to use the paneling method.
MC can be used for many purposes such as covering the cake similar to fondant. Making sugar figures, and flowers, press them into silicone molds to make patterns and use them as sculpting material when making MC. Over sculpted cake with MC. Make sheets by rolling them through an electric or manual pasta machine.
Overmixing when making MC and over-kneading prepared MC can cause the fat in the chocolate to separate and release oil.
Any chocolate hardens when chilled similarly modeling chocolate hardens when chilled. If you break chilled MC into pieces it will crumble into pieces. And that is fine. Bring it all together into a ball and knead it until pliable. If necessary thaw in the microwave for just 5 to 10 seconds as needed.
The common problem with most MCs is overmixing. It is better to undermix than overmix when you add corn syrup to the MC. This is the secret to getting smooth MC. No more crumbly, grainy, or greasy MC.
Printable Recipe
Modeling Chocolate - Candy Clay
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Ingredients
Dark Modeling Chocolate
- 340 grams (12 oz) Dark chocolate (chopped into small even size pieces)
- ½ cup Light corn syrup (or liquid glucose or golden syrup )
Milk Chocolate or Semi-Sweet Chocolate
- 340 grams (12 oz) Milk chocolate (chopped into small even size pieces)
- ⅓ cup Light corn syrup (or liquid glucose or golden syrup )
Instructions
- Melt the chocolate in a microwave-safe bowl such as a measuring cup or double boiler. Take it off the heat and add the light corn syrup. Stir until just combined. DO NOT OVERMIX.Pro tip - If you stir too much the cocoa butter in the chocolate will separate causing it to seize.
- Pour the mixture into a ziplock bag, (or wrap in plastic wrap) spread evenly, and flatten it. Chill in the fridge for at least 3 hours. Pro tip - In winter you can leave it on the counter overnight and it will set. Personally, I like to chill it in the fridge so it becomes firm.
- Modeling chocolate can be stored in an airtight container in the refrigerator for up to three months or in the freezer for up to 6 months.
Using modeling chocolate
- Remove the modeling chocolate from the fridge a few hours before and let come to room temperature. Knead on a work surface until smooth, soft, and pliable. Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. Chocolate melts easily so 5 to 10 seconds is plenty otherwise it can become oil.
Recipe Notes
- Follow the recipe making use to use the right portion of chocolate and corn syrup.
- Ensure the chocolate is completely melted before adding the corn syrup otherwise there will be lumps of chocolate in your clay.
- Stir the melted chocolate and syrup until just combined. It is better to undermix rather than overmix this mixture.
- White chocolate is chocolate butter and is more temperamental than other chocolate. It tends to seize easily. So don't overmix it.
- When working with candy clay less is more - do not over-knead the dough. Soften it then let it rest. If you find that your hands are becoming oily it means you are overmixing. Let it rest. Resting will help it stabilize.
- In summer candy clay can be a bit difficult to work so working in an air-conditioned room helps. Also, working on a cold (chilled) baking tray keeps the modeling chocolate cold.
- You can reuse modeling chocolate which makes it a great medium to practice. If necessary, let the paste cool in between batches.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kelsie
Thanks for the Veena! I have always made white modelling chocolate, but never chocolate coloured modelling chocolate! And just so happens I needed some for my current project. Was super easy to follow and quick to make. thanks for sharing!
Veena Azmanov
Thank you, Kelsie. So happy you enjoyed making this one. Its really easy