Modeling chocolate has become a basic cake decorating recipe with so many possibilities. White chocolate can be a bit tricky, but this simple and easy recipe will give you the best modeling paste. Also, I've given you the right method, tips, and tricks you need to master and use white modeling chocolate paste.
Over the last few years, modeling chocolate has come a long way. Back when I started, the most common use, of course, was chocolate roses. And it was fascinating to see how chocolate can be rolled into these beautiful flowers.
Table of Content
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, modeling chocolate can be softened and reused.
- Similar to chocolate, modeling chocolate 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.
- Modeling chocolate 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 modeling chocolate. Modeling chocolate, especially white modeling chocolate, became perfect to fill gaps and mold shapes, which were not possible with fondant. The biggest advantage of modeling chocolate is that you can rub off any seams. You just rub your fingers over the seam and it's gone. Like magic.
In fact, these days, cake decorators that enjoy good weather use white modeling chocolate exclusively for modeling figures or faces. Do you see the figure on this cake? It's only white modeling chocolate, so is the top of this tree trunk cake.
Note that I said, those who enjoy good weather use it more often. That's true. I use plenty of modeling chocolate in winter. I LOVE working with it. But in summer, oh nooooo. I can't touch it. The high temperatures and humidity here in the Middle East is not for that.
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 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.
- Flavoring - You can add any flavor if you prefer - vanilla rose or even liquor.
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 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 modeling chocolate is a little less tricky than white modeling chocolate. And, we use a different ratio of chocolate to light corn syrup. This is why I decided to share this white modeling chocolate separately on its own. No confusion.
You can also find how to make dark, milk or semi-sweet modeling chocolate as well as Chocolate Roses (for methods) and how to color white modeling chocolate on a separate post.
Yes, of course. Modeling chocolate is made with chocolate and corn syrup both are edible ingredients. In fact, modeling chocolate 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. Modeling chocolate is softer with no stretch or elasticity. Fondant can be draped over a cake but to cover a cake with modeling chocolate you will need to use the paneling method.
Modeling chocolate 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 modeling chocolate. Over sculpted cake with modeling chocolate.
Modeling chocolate can be colored with gel food colors or edible powdered food colors.
Overmixing when making modeling chocolate and over kneading prepared modeling chocolate 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 model modeling chocolate is overmixing. It is better to undermix than overmix when you add the corn syrup to the modeling chocolate. This is the secret to getting smooth modeling chocolate. No more crumbly, grainy, or greasy modeling chocolate.
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Printable Recipe
White Modeling Chocolate Recipe
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Ingredients
- 300 grams (11 oz) White chocolate
- â…“ cup (4 floz) 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
Donna
Have you ever run this through a pasta machine to make it thin and use for flower petals or ribbons?
Veena Azmanov
In winter, I can use it in a pasta machine. Perfect to make fondant bows. But in summer I have to use a rolling it. Otherwise, it can be pretty messy. So, it really depends on whether.
Neve
HI Veena. I tried your recipe using Callebaut chocolate.It tasted good and I was able to knead it after resting it in the fridge for 5 hours and leaving it at room temperature for
30 minutes (I live in Malaysia). The only problem i had was that it became sticky while i kneaded it on my granite top. Why did this happen?
Veena Azmanov
Neve, if you live in a hot and humid place, do not knead it for more than a minute or two at a time. This is chocolate and if you knead it will start to release all the cocoa butter which makes it first greasy then oily. Once the oil separates it is difficult to condition it back. So less is more. Just a little knead. Use only as much as you need so you are not kneading a whole batch over and over.
Neve
Thank you very much Veena...i'll give it another try.