Modeling Chocolate - NO-Fail (2 ingredients)

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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.

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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.

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Video - microwave method

Video - double boiler method

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Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

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