White Modeling Chocolate - Fool-Proof 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 best modeling paste. Also, you'll get 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, 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 the faint-hearted modeling chocolate.
Dark, milk, semi-sweet vs white modeling chocolate
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 and white modeling chocolate roses.
White modeling chocolate an exception
How many times have you tried to make modeling chocolate, or 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? It's based on the type of chocolate you use.
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 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 boiler double 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.
- 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 evenly.
- Always store modeling chocolate in a Zip loc bag first then into another container to preven it from drying out.
How to make white modeling chocolate - Fool-proof method (save/pin)
- 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.
How to use 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.
How to store modeling chocolate
- Store in the fridge for three months or in the freezer for up to 6 months.
How to make White Modeling Chocolate using a Microwave
White Modeling Chocolate using a Double Boiler
How to color modeling chocolate
White Modeling Chocolate Recipe - Full Proof Method
Print Pin RateDescription
Ingredients
- 300 grams (11 oz) White chocolate
- 1/3 cup (4 floz) Light corn syrup
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
Equipment
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
Cakes with white modeling chocolate
Modeling chocolate was used in these two cakes. In fact, my son decorated his own Minecraft cake.
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 with a bit of dark modeling 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 modeling chocolate squares. I colored the MC using the above method in the video.
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.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
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.
You may also like
- Edible fabric - flexique
- Chocolate fabric recipe
- Homemade gumpaste recipe for sugar flowers
- and Homemade Edible Gumpaste recipe
- Homemade Piping Gel Recipe
- Cake Decorators Chocolate Ganache
- Cake Decorators White Chocolate Ganache
- Modeling Chocolate Recipe
- White Modeling Chocolate Recipe
- Piping gel recipe for cake decorating
- Korean Bean Paste Recipe for sugar flowers
- Homemade Edible Sugar Lace Recipe
- 10 Amazing Christmas Gift ideas for a Cake Decorator
- Which is the best cake-decorating school for me?
- Best Cake-Stand, stand-mixer for a home baker?
- My favorite cake decorating books
- A look inside my cake room - tools I use
- Best Camera for Cake Decorating Photography
- 50 Plus Layer Cake Recipes
- Cake Decorating Recipes for Every Cake Decorating
- 50 Plus Buttercream and Frosting Recipes
- 30 Plus Strawberry Recipes to try this strawberry season
- Mango Recipes to try this summer
- 18 Pumpkin Recipes to try this fall
- 101 Holiday Recipes for Christmas
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