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.
Table of Content
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.
Why make modeling chocolate
- I think making modeling chocolate is easier than making fondant.
- You can make this clay with white chocolate, dark chocolate, semi-sweet or bittersweet chocolate.
- It tastes like chocolate and most people love eating chocolate. In fact, I love using it for kids' birthday cakes.
- Also, it looks like a paste or a dough which means you can use it in so many ways from rolling it with a rolling pin like fondant to spreading it smooth like a paste. You can even break it into chunks to fill in gaps on the cake.
- If you don't like covering your cookies with royal icing or fondant you can try this candy clay!
- Also, you can color white candy clay with food gel colors so it gives more options to use this clay.
- You can use this clay similar to gum paste or fondant to make chocolate flowers, leaves, and ribbons, as well as a variety of shapes like figurines and braids,
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 are 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 or golden syrup. And, they work exactly the same way and use the same amount. To prevent them from sticking to the measuring cup spray it with cooking spray first.
- Flavoring - You can add any flavor if you prefer - vanilla rose or even liquor.
White modeling chocolate
- Melt the chocolate in a microwave-safe bowl such as a measuring cup or double boiler. Take it off the heat and add the light corn syrup. Stir until just combined. DO NOT OVERMIX.
Pro tip - If you stir too much the cocoa butter in the chocolate will separate causing it to seize. - Pour the mixture into a ziplock bag, (or wrap in plastic wrap) spread evenly, and flatten it. Chill in the fridge for at least 3 hours.
Pro tip - In winter you can leave it on the counter overnight and it will set. Personally, I like to chill it in the fridge so it becomes firm. - Modeling chocolate can be stored in an airtight container in the refrigerator for up to three months or in the freezer for up to 6 months.
Using modeling chocolate
- Remove the modeling chocolate from the fridge a few hours before and let come to room temperature. Knead on a work surface until smooth, soft, and pliable.
Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. Chocolate melts easily so 5 to 10 seconds is plenty otherwise it can become oil.
Tips for working with modeling chocolate
- Follow the recipe making use to use the right portion of chocolate and corn syrup.
- Ensure the chocolate is completely melted before adding the corn syrup otherwise there will be lumps of chocolate in your clay.
- Stir the melted chocolate and syrup until just combined. It is better to undermix rather than overmix this mixture.
- White chocolate is chocolate butter and is more temperamental than other chocolate. It tends to seize easily. So don't overmix it.
- When working with candy clay less is more - do not over-knead the dough. Soften it then let it rest. If you find that your hands are becoming oily it means you are overmixing. Let it rest. Resting will help it stabilize.
- In summer candy clay can be a bit difficult to work so working in an air-conditioned room helps. Also, working on a cold (chilled) baking tray keeps the modeling chocolate cold.
- You can reuse modeling chocolate which makes it a great medium to practice. If necessary, let the paste cool in between batches.
What can you do with modeling chocolate?
- Also known as chocolate clay or candy clay, is a paste made using chocolate and corn syrup.
- It looks very similar to fondant and is often used very similarly to fondant. But, it does have its limitations.
- Unlike fondant, you can soften and reuse modeling chocolate.
- Similar to chocolate, modeling chocolate is dependent on the weather. That is often the reason why some people love it and some people hate it!
- You can also use modeling chocolate to cover cakes similar to fondant. Make 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.
More cake decorating recipes
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 in 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. Make sugar figures, and flowers, press them in silicone molds to make patterns and use them as sculpting material when making modeling chocolate. Over sculpted cake with modeling chocolate. Make sheets by rolling them through an electric or manual pasta machine.
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 corn syrup to the modeling chocolate. This is the secret to getting smooth modeling chocolate. No more crumbly, grainy, or greasy modeling chocolate.
Printable Recipe
White Modeling Chocolate - Candy Clay
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 300 grams (11 oz) White chocolate
- ⅓ cup (4 floz) Light corn syrup (or liquid glucose or golden syrup)
Instructions
- Melt the chocolate in a microwave-safe bowl such as a measuring cup or double boiler. Take it off the heat and add the light corn syrup. Stir until just combined. DO NOT OVERMIX.Pro tip - If you stir too much the cocoa butter in the chocolate will separate causing it to seize.
- Pour the mixture into a ziplock bag, (or wrap in plastic wrap) spread evenly, and flatten it. Chill in the fridge for at least 3 hours. Pro tip - In winter you can leave it on the counter overnight and it will set. Personally, I like to chill it in the fridge so it becomes firm.
- Modeling chocolate can be stored in an airtight container in the refrigerator for up to three months or in the freezer for up to 6 months.
Using modeling chocolate
- Remove the modeling chocolate from the fridge a few hours before and let come to room temperature. Knead on a work surface until smooth, soft, and pliable. Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. Chocolate melts easily so 5 to 10 seconds is plenty otherwise it can become oil.
Recipe Notes & Tips
- Follow the recipe making use to use the right portion of chocolate and corn syrup.
- Ensure the chocolate is completely melted before adding the corn syrup otherwise there will be lumps of chocolate in your clay.
- Stir the melted chocolate and syrup until just combined. It is better to undermix rather than overmix this mixture.
- White chocolate is chocolate butter and is more temperamental than other chocolate. It tends to seize easily. So don't overmix it.
- When working with candy clay less is more - do not over-knead the dough. Soften it then let it rest. If you find that your hands are becoming oily it means you are overmixing. Let it rest. Resting will help it stabilize.
- In summer candy clay can be a bit difficult to work so working in an air-conditioned room helps. Also, working on a cold (chilled) baking tray keeps the modeling chocolate cold.
- You can reuse modeling chocolate which makes it a great medium to practice. If necessary, let the paste cool in between batches.
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
Jenny
For your modeling chocolate can you substitute corn syrup for golden syrup? I'm in the UK and it's much easier to find this.
Veena Azmanov
No, Jenny, Yes you can use the same amount of golden syrup too.
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.