White Modeling Chocolate Recipe – Fail-Proof Method
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.
White Modeling Chocolate Recipe – Fail-Proof Method – 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 this beautiful flowers. As novelty cakes started becoming a trend so did the use of modeling chocolate. Modeling chocolate especially white modeling chocolate become the most used to fill gaps and mold shapes which were not possible with fondant.
In fact these days, cake decorators that enjoy good weather you white modeling chocolate exclusively for modeling figures or faces. You see the figure on this cake? It’s only white modeling chocolate, so is the top of this tree trunk cake.
White Modeling Chocolate Recipe – Fail-Proof Method
White modeling chocolate an exception
How many times have you tried to make modeling chocolate? especially 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.
White Modeling Chocolate Recipe – Fail-Proof Method
You see the roof on this hand bird cage? Yup, white modeling chocolate.
Mice Craft Cake made with my son using White Modeling Chocolate
You see these squares that my Aadi put on his Mine-craft 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.
Dark, Milk Semi-Sweet Modeling Chocolate – recipe link
Other modeling chocolate is a little less tricky from white modeling chocolate but can use a different ratio of chocolate to light corn syrup. Which is why I put it on a completely new post all by itself. You can also find how to make dark, milk or semi-sweet modeling chocolate as well as Chocolate Roses and how to color white modeling chocolate on a separate post. Links at the bottom of this post
Video – How to make White Modeling Chocolate using a Double Boiler Method (Save/Pin recipe for later)
Video – How to make White Modeling Chocolate using a Microwave
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Let’s talk ingredients and substitutes for white modeling chocolate (Save/Pin for later)
- 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.
Recipe – White Modeling Chocolate – Fail-Proof Method (Save/Pin)
Tools
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 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 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
White Modeling Chocolate Recipe – Full Proof Method
White Modeling Chocolate Recipe - Full Proof Method
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 ziplock in good weather.
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
Nutrition Information
Are you new to cake decorating? Do you love cake decorating?
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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