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 syrup
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Melt chocolate in a microwave or double boiler. Pro tip - chop the chocolate into similar size pieces so all the chocolate is melted evenly and there are no lumps left in the modeling chocolate.
Once melted, take it off the heat and add light corn syrup. Stir until just combined. DO NOT OVERMIX.Pro tip - You just want to combine the two together. If you stir too much the cocoa butter in the chocolate will separate and you will end up with a greasy mess.
Pour into a storage bag, spread evenly, and flatten the make it a sheet. Place in the fridge to cool for at least 3 hours or on the counter ziplock in good weather.Pro tip - in winter I can leave it on the countertop and it still sets in about 6 to 8 hours. Personally, I like to keep it in the fridge for it to set hard then knead just the amount I need.
Modeling chocolate can be stored in the fridge for three months or in the freezer for up to 6 months.
Using modeling chocolate
Remove from the fridge a few hours before and let come to room temperature. Knead until just smooth, soft, and pliable. Pro tip - If the paste is very hard - thaw in the microwave for 5 to 10 sec. 5 to 10 seconds for chocolate is plenty so do not overheat it.
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