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 tricks you need to master and use white modeling chocolate paste.
⅓cup(4floz)Light corn syrupor liquid glucose or golden syrup
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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.
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.
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