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.
Table of Content
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 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.
What is modeling chocolate?
- Also knows as chocolate clay or candy clay is a paste made using chocolate and corn syrup.
- It looks very similar to fondant and 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 dependant 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, make 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.
Cake decorating with modeling chocolate
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 were not possible with fondant. The biggest advantage of MC is that you can rub off any seams. You just rub your fingers over the seam and it's gone. Like magic.
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 - works exactly the same way and uses the same amount.
- Flavoring - you can add any flavor if you prefer - try vanilla, rose, or even a liquor like Cointreau.
Step by step instructions
- Melt chocolate in a microwave or double boiler.
Pro tip - chop the chocolate into similar size pieces so all the chocolate is melted evenly and there are no lumps left in the modeling chocolate. - Once melted, take it off the heat and add light corn syrup. Stir until just combined. DO NOT OVERMIX.
Pro tip - You just want to combine the two together. If you stir too much the cocoa butter in the chocolate will separate and you will end up with a greasy mess. - Pour into a storage bag, spread evenly, and flatten the make it a sheet. Place in the fridge to cool for at least 3 hours or on the counter ziplock in good weather.
Pro tip - in winter I can leave it on the countertop and it still sets in about 6 to 8 hours. Personally, I like to keep it in the fridge for it to set hard then knead just the amount I need. - Modeling chocolate can be stored in the fridge for three months or in the freezer for up to 6 months.
Using modeling chocolate
- Remove from the fridge a few hours before and let come to room temperature. Knead until just smooth, soft, and pliable.
Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. 5 to 10 seconds for chocolate is plenty so do not overheat it.
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 shared 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, flowers, press them in silicone molds to make patterns, use them as sculpting material when making MC. Over sculpted cake with MC.
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 MC is overmixing. It is better to undermix than overmix when you add the corn syrup to the MC. This is the secret to getting smooth MC. No more crumbly, grainy, or greasy MC.
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Printable Recipe
Modeling Chocolate Recipe - Candy Clay
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Ingredients
Dark Chocolate
- 340 grams (12 oz) Dark chocolate
- ½ cup Light corn syrup
Milk Chocolate or Semi-Sweet Chocolate
- 340 grams (12 oz) Milk chocolate
- ⅓ cup Light corn syrup
Instructions
- Melt chocolate in a microwave or double boiler. Pro tip - chop the chocolate into similar size pieces so all the chocolate is melted evenly and there are no lumps left in the modeling chocolate.
- Once melted, take it off the heat and add light corn syrup. Stir until just combined. DO NOT OVERMIX.Pro tip - You just want to combine the two together. If you stir too much the cocoa butter in the chocolate will separate and you will end up with a greasy mess.
- Pour into a storage bag, spread evenly, and flatten the make it a sheet. Place in the fridge to cool for at least 3 hours or on the counter ziplock in good weather.Pro tip - in winter I can leave it on the countertop and it still sets in about 6 to 8 hours. Personally, I like to keep it in the fridge for it to set hard then knead just the amount I need.
- Modeling chocolate can be stored in the fridge for three months or in the freezer for up to 6 months.
Using modeling chocolate
- Remove from the fridge a few hours before and let come to room temperature. Knead until just smooth, soft, and pliable. Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. 5 to 10 seconds for chocolate is plenty so do not overheat it.
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
Shweta
Hi Veena today I tried ur recipe .. I used corn syrup but still it become crumbly.. I didn’t over mixed but when I knead to make it soft it realises the oil .. can u plz tell me what went wrong .. thank u .. looking forward to ur reply
Veena Azmanov
If oil was released means it was overheated and overmix. Cool it will then knead it gently.
Kajal Gupta
Hi Veena, I love all n your recipes. I have a question on how to use modelling chocolate. I live in India and currently it's hot weather and I have store bought modelling chocolate to see if I can work with it. I want to make figure but modelling chocolate keeps melting in my hand and become oily. Do I need to use CMC powder like fondant in it too so it can keep the structure yet soft white eating. Please suggest. Thanks!
Veena Azmanov
Hey Kajal. Modeling chocolate in a hot and humid climate will melt. It's chocolate. CMC will not help really. You can use gumpaste or fondant with CMC instead for making figures.
Sid
Hi Veena,
Thank you for the Modeling Chocolate receipe, just wanted to know what was the ratio of CMC and sugar to modeling chocolate for conditioning it?
Veena Azmanov
Hey Sid. I use 1/2 tsp CMC for every 250 grams of Modelling chocolate
Shweta
Hi Veena I tried adding little corn syrup again n knead but it’s all crumbly ..😔😔I’m very sad ..
Veena Azmanov
Shweta. Make sure not to overheat the chocolate. You can microwave for 10 seconds and knead it well. (but dont' over knead) that should help