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 my no-fail method for making dark 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 in 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. It 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 in this tree stump cake (above) I made for the Bakers Unite to Strike Animal collaboration.
Making - Modeling Chocolate Recipe (Save/Pin)
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 make modeling chocolate. 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.
Let's Talk Ingredients and Substitutes (Save/Pin)
- 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.
Useful Tips and Tools
- As you can see in the videos below there are two methods to make modeling chocolate. One is using a double boilerDouble Boiler. A double boiler is basically one pot over another such that the ingredients in the top pot cook with the heat from the steam in the water in the bottom pot. I have shown you how to make your own double boiler here - What is a double boiler method?
- The second method is of course to use a Microwave. These days making modeling chocolate in the microwave is become the default. One caution to take is to make sure you do not overheat the chocolate.
- Use a heat proof Spatulato stir the chocolate so it melts eavenly.
- Always store modeling chocolate in a Zip loc bag first then into another container to preven it from drying out.
How to make Modeling Chocolate (Save/Pin)
- 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 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 Microwave
Video - Modeling Chocolate Recipe using a Double Boiler Method
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Modeling Chocolate Recipe - Candy Clay (Dark, Milk or Semi-Sweet)
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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
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