Modeling Chocolate - Candy Clay
Diet : EL, VEG, NF, GF
Calories: 25
Adjust Servings Here: 500 grams
Description
Modeling chocolate has become a valuable ingredient in cake decorating. This simple and easy recipe is my foolproof method for making modeling chocolate whether you use dark, milk, semi-sweet, or even compound chocolate.
Ingredients
Dark Modeling Chocolate
- 12 oz (340 g) Dark chocolate chopped into small even size pieces
- ½ cup (120 ml) Light corn syrup or liquid glucose or golden syrup
Milk Chocolate or Semi-Sweet Chocolate
- 12 oz (340 g) Milk chocolate chopped into small even size pieces
- ⅓ cup (80 ml) Light corn syrup or liquid glucose or golden syrup
White modeling chocolate
- 11 oz (310 g) White chocolate
- ⅓ cup (80 ml) Light corn 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.
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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