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 chocolate, milk or semi-sweet chocolate and even compound chocolate. Use this modeling paste for chocolate roses, modeling figures, or sculpting decorated cakes.
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 has now become a valuable ingredient in cake decorating. And, it is very fascinating with what can be done with it, and not just chocolate roses. In fact, you can also use it to extend the design of a cake or even to cover a cake such as in this tree stump cake (above) I made for the Bakers Unite to Strike Animal collaboration.
Making modeling chocolate
I won't lie, modeling chocolate can be a bit tricky to handle. After all, it's chocolate and you know how chocolate tends to keep us on the edge sometimes. I've had my fair share of chocolate episodes but the one thing these failed attempts give you is - experience! Or shall I say make you wiser?
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
White modeling chocolate can be tricker than dark modeling chocolate because white chocolate is just cocoa butter. You need a bit more caution. and the ratio of chocolate to syrup is different. Which is why I put it on a completely new post all by itself. So you don't confuse that with this recipe. I also have two videos on how to it. Again one with and without a microwave.
You can also find how to make White Modeling Chocolate as well as how to color white modeling chocolate here.
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 use 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.
- Once melted add light corn syrup.
- Stir until just combined (see tips).
- Pour into a ziplock bag, spread it evenly in the bag
- Place it in the fridge to cool for at least 3 hours or on the counter overnight in good weather.
Using 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 - microwave method
Video - double boiler method
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Modeling Chocolate - 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.
- 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 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.
Recipe Notes
Storage
- Store in the fridge for three months or in the freezer for up to 6 months
Equipment
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
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!