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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Video
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
- 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
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