White Modeling Chocolate Recipe – Fail-Proofgr Method (2 ingredients)
Modeling chocolate has become a basic cake decorating recipe with so many possibilities. White modeling chocolate can be a bit tricky, but this simple, easy and effortless recipe will give you the perfect ratio for the best modeling paste as well as the right method, tips, and trick 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.
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 become 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.
Did you note above 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 the faint hearted modeling chocolate.
I wrote a post for Cake Decorating Tutorials – Modeling chocolate 101. That has everything you need to know about modeling chocolate. For now, let’s get back to this white modeling chocolate recipe.
Dark, Milk Semi-Sweet Modeling Chocolate – recipe link
Dark modeling chocolate is a little less tricky from white modeling chocolate. And we use a different ratio of chocolate to light corn syrup. Which is why I decided to share this white modeling chocolate separately on this post all by itself. 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.
This cake below is made with dark modeling chocolate for the tree trunk effect and white modeling chocolate roses.
White modeling chocolate an exception
How many times have you tried to make modeling chocolate? white modeling chocolate? and have it split on you.
I’ve had my share of that in the beginning when I just started off. Most often when I’m in a haste; that’s when it would screw up.
White chocolate is, of course, just cocoa butter so caution is your best friend. There are many various recipes online and some work, some don’t. Why? I think it’s based on the type of chocolate you use.
Today I’m going to share with you this simple and easiest method to make white modeling chocolate without any splitting or curdling. But first, let me show you three cakes I used this modeling chocolate on.
Hanging Birdhouse Cake with white modeling chocolate
Do you see the roof on this hanging birdhouse cake? Yup, white modeling chocolate. I marbled the white chocolate with a bit of dark chocolate. I shared all about that on my post – how I made this Hanging Birdhouse Cake
Minecraft cake with modeling chocolate
Do you see these squares that my Aadi put on his Minecraft cake last year? He made this cake! Those are white modeling chocolate squares I colored.
He had fun putting the squares together but also eating them simultaneously. Which makes using modeling chocolate more desirable over fondant. He even made the topper himself using modeling chocolate.
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.
- Flavoring – you can add any flavor if you prefer – vanilla rose or even liquor.
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.
Recipe – White Modeling Chocolate – Fail-Proof Method (Save/Pin)
Ingredients
- White chocolate – 300 grams
- Light corn syrup – 1/3 cup
Method
- 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 evenly in the bag.
- Place 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 – How to make White Modeling Chocolate using a Microwave
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Video – How to make White Modeling Chocolate using a Double Boiler Method (Save/Pin recipe for later)
How to color modeling chocolate
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White Modeling Chocolate Recipe – Full Proof Method
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Conversions – Switch between Metric & US for other measurement options
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 evenly in the bag
- Place in the fridge to cool for at least 3 hours or on the counter ziplock 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
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
Recipe Video
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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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Lauren Vavala
I have always wanted to try this but had no idea it was so easy and could be stored for so long – amazing!
Veena Azmanov
Very easy, Lauren.
Divya
Hi.i tried this recipe with compound white chocolate.aftr resting wen i kneaded it crumbled.where i m wrong?
Veena Azmanov
Divya, continue to knead gently and let me know if it works..!! Sounds like it’s either undermixed or not kneaded enough. Knead gently and let it cool if necessary. Over-kneading can also cause oil to be released from white chocolate quickly.
Natalie
Hello Veena! I am new to your site, but I have to say I LOVE it! You have helped me in so many ways. I am pretty much self taught (through wonderful sites like yours) and bake from home. I have only starting baking for outside of my family this past year. So, I would like to thank you for being so generous in sharing. That being said, I have been searching your site on how to color white molding chocolate (love your tutorial by the way)and I seem to be unable to find anything. Do you have a tutorial out for that yet or just a “how to” page? Thanks in advance! ?
Veena Azmanov
Natalie!! thank you so much for the lovely comment. So happy to hear that my work is helpful. Appreciate you taking the time to write.
I do have a video on how to color modeling chocolate. You can actually use regular gel colors. I use Magic Colors gel colors or Americolor works too.
Unlike chocolate, modeling chocolate works with gel colors.
I have a video on you tube and perhaps here on my page.
Natalie Taylor Nelson
Thank you for such a quick response!
puja amarnani
Hi Veena,
I followed the instructions, however I missed to follow that we should not over mix the corn syrup with melted chocolate. Consequently, the mixture became crump and started leaving oil. What a waste. Will try again. Thank you
Veena Azmanov
Yeah.. that is why I made the video darling. It is a common problem so don’t be harsh on your self. I’m sure the next one will be perfect <3
Mercedes
Hello Veena, first, thanks for your generosity in teaching us and sharing your recipes and knowledge. Would like to know if is possible to know which brand of chocolate chips do you use to make white or the other types of modeling chocolate ? Also, have you used candy melts disk by Wilton?
Thank you in advance,
Mercedes
Veena Azmanov
Hi Mercedes,
You are welcome. I usually use 70% Callebaut dark or white chocolate. But I have use White Chocolate Chips as well as Wilton Candy melts and they work perfectly fine as well. <3