Modeling Chocolate

Modeling Chocolate

(See very bottom of the recipe for instructions on white modeling chocolate!!)

This recipe was inspired by Shirley Corriher’s recipe, as it appears in BakeWise.

10 oz. semi-sweet or dark chocolate chips 

Nonstick Cooking Spray

1/3 cup, plus one half teaspoon light corn syrup (warmed)  

Melt the chocolate in the microwave. It’s best to stop heating once all but a few chocolate chips have melted–then just stir until everything has melted.

Spray a measuring cup and a 1/2 teaspoon measuring spoon with nonstick cooking spray so that all of the syrup will drain out.

Measure 1/3 cup plus 1/2 teaspoon corn syrup, warm in microwave until it is a similar temp to the chocolate (not super hot), and pour into melted chocolate. Stir gently, just until combined. The chocolate will noticeably change in texture as you stir. If you overstir, you will release a lot of oil–so be careful not to stir too much.  The chocolate will tighten but will still be a soft dough.

Spoon out the soft chocolate mixture onto a piece of plastic wrap. Work and knead the dough a little it, while it is still warm.  Flatten it, fold it, and repeat a few times. 

Finally, flatten chocolate to about 6″ and wrap it tightly in plastic wrap.  Allow to stand for several hours or overnight in the refrigerator.

Now, the chocolate is ready!

***If making white modeling chocolate, you will use a slightly different ratio of chocolate to light corn syrup:

10 oz (284 grams) white chocolate chips (we use Nestle), and 1/4 c (77grams) light corn syrup.


**Be sure to check out our video on how to make modeling chocolate using this recipe!

Category: Miscellaneous, Recipes


  1. Nisreen Naser says: #1

    Hi Melissa,
    Can you please tell me how much chocolate in grams and how much the corn syrup in mls if possible? And also can you use this modeling chocolate as a fondant to cover a cake and for doing people, animals if you added tylose like modeling paste? Is it the same as the normal fondant?


  2. Melissa Diamond says: #2

    Hi Nisreen– for 10 oz is 284 grams, and 1/3 cup plus 1/2teaspoon corn syrup is 118 grams (not sure of the ml) —

    We are working on a modeling chocolate video today— We have been happy with a slightly different ratio for our white modeling chocolate. It is–

    10 oz (284 grams) white chocolate chips, and 1/4 c (77grams) light corn syrup.

  3. Sadia Wasim says: #3

    Can we tint white modeling chocolate to any color and how??

  4. wort307 says: #4

    I also want to know if the white can be colored? Also do decorations made in advance need to be stored in the fridge?

  5. Ansa Hogan says: #5

    Id like to use this recipe to make some fish for tops of cupcakes, but I would like to know if this recipe can be tinted or colored?
    ps. do you know where I might find a good tutorial on making a fish from gumpaste, fondant or modeling chocolate>

  6. Melissa Diamond says: #6

    Hi Ansa–Yes, it can be tinted if you are making white modeling chocolate. You can add the color (only if using oil based/candy coloring or powder) before adding the corn syrup—OR, you can finish making the modeling chocolate and then knead it in. Once the modeling chocolate is already made, it will not ruin it to add regular coloring gels. If you are making several different colors, it would be easiest to color after the modeling chocolate is made—if you are only making one color, I would tint it with *candy coloring* beforehand.

    You can also brush on silver luster dust if you like that look (and are using an edible dust)-

    I don’t know of any fish tutorials but will see if I can find any! What kind of fish? — Cutesy for kids or more realistic?

  7. Mayra Alcantar says: #7

    Did you ever post a video on how to do the modeling chocolate? :)

  8. Melissa Diamond says: #8

    Hi Mayra~ Yes! Here’s the link–

    link to

  9. D says: #9

    Melissa, I’m looking for a cupcake you did with a chocolate, looks like, a small reese’s pieces on top. Can you tell me what category it’s under. thanks

  10. Melissa Diamond says: #10

    Hi D—I think that you are looking for this one in our Cupcakes section (one of the cupcakes has a piece of a Reese’s cup on top)– Is this the one? If not, let me know.

    link to

  11. trina karnes says: #11

    can i use the candy waffers instead of chocolate

  12. trina karnes says: #12

    im sorry i meant candy melts btw i absolutly love your site it has helped me so much when i went to cake decorating classes after learning from your site the teacher actually asked me to help teach everyone else cus i knew so much thank you please keep the videos coming

  13. Melissa Diamond says: #13

    Hi Trina–Thank you! That is awesome that the teacher in your class asked you to help teach the others! :0) —

    The short answer is –yes, you can use candy melts. –I haven’t used them in a while for modeling chocolate but a fairly common ratio is–1 (14 oz) bag of candy melts to 1/3 c. corn syrup. Good luck!

  14. Tanya Glinsky says: #14

    Is the molding chocolate something you can use to cover an entire cake as you would do with fondant? If the cake can be covered, does it also stay soft like fondant or does it dry into a harder shell?

  15. Erica Gunderson says: #15

    How long can modeling chocolate sit on buttercream, ganache, etc? I have an order of cupcakes with the person wanting them iced with ganache and flower decorations. I don’t want to make buttercream decorations because I don’t think it would taste right with the ganache, so I was going to use modeling chocolate, gumpaste, fondant, etc. I know that fondant with soften as it sits on the icing overtime. Will modeling chocolate do the same? Or gumpaste? If so….any other suggestions on something else to use? She wants the cupcakes Thursday, but they are not being served until Saturday due to travel time. Thanks!!!

  16. Melissa Diamond says: #16

    Hi Erica–I think that most likely, the modeling chocolate toppers would be just fine on the ganache. I don’t work with modeling chocolate nearly as often as I do with fondant and gum paste. But, when I’ve made modeling chocolate roses in the past for ganache cakes, they have stayed firm.

    The safest bet to give you 100% peace of mind would be to give the toppers to your customer in a separate (breathable & lined) box or container and have her top the cupcakes with them on the day of the event. Both gum paste and fondant would have a fair chance of softening over time if they are left on the cupcakes for days (assuming that the ganache is not totally firm). I don’t like to use gum paste on cupcakes anyway, since people often eat the cupcake toppers & gum paste doesn’t taste good.– I do sometimes add a small amount of tylose to my fondant when making fondant toppers though..just to make handling easier (and drying faster).

    Hope this helps!

  17. Erica Gunderson says: #17

    Thank you Melissa! You are always so quick and helpful :)

  18. Kylie Pearce says: #18

    I have tried to make white Modeling Chocolate twice and when I tried to knead it it just crumbles and the second time I may it it looked like it split had a grainy appearance.Is the chocolate to hot when I add the corn syrup?I am also heating up the corn syrup slightly before I add it to the white chocolate.Please help.
    Thank you in advance.

  19. BeBe says: #19

    Hi Kylie, do you still have it? You need to work with just a small amount at a time and let the warmth of your hands soften it. You soften several small pieces then press together into one piece the size you need.

    In Melissa’s video she pours the chocolate onto plastic wrap, and folds it over a few times …….you could let it cool on your countertop for about an hour or so until it just begins to set up and then knead it to soften and incorporate any bits of wax and smooth everything together. Melissa does this a bit in the video but it is easier to do as it cools down.

  20. Kristina Sparks says: #20

    Hey Melissa,
    Is there a video that actually shows you how to create things like toppers out of modeling chocolate?

  21. Melissa Diamond says: #21

    Hi Kristina- As far as toppers, we only have a tutorial on modeling chocolate roses– (We have a tutorial on wrapping a cake with modeling chocolate too).

    link to

  22. Angie Stevenson says: #22

    Hi, I’m wondering if I can add some Tylose powder to my fondant/chocolate mixture to make it a little harder? I’m trying to make a bow out of half fondant, half chocolate and it’s just too soft.

  23. Ansa Hogan says: #23

    After I make this, how long will it keep? How do I store it?

  24. BeBe says: #24

    Hi Ansa, we usually wrap ours in plastic wrap and put in a plastic bag and refrigerate. I don’t know the exact amount of time it can be kept but I have kept it for a month and it was fine. I have also frozen it for probably 6 months.

  25. susie charske says: #25

    How much does this recipe make – enough to wrap a 6″ or an 8″ cake? Thanks so much! Susie

  26. BeBe says: #26

    Hi Susie, I think you will need a double batch when making a 6″ or an 8″ cake.

    Here is a link to Melissa’s video on covering a cake with modeling chocolate, in case you haven’t see it, link to

  27. Ailay Lim says: #27

    Hi Melissa,
    May I know if cooking chocolate (compound) can be used. I’m from Malaysia, and compound chocolate is easier to find.


  28. JeanF says: #28

    One tip I have found for coloring white modeling chocolate is to color the corn syrup prior to adding it to the melted chocolate. Works great, and is so easy!

  29. BeBe says: #29

    Hi JeanF, thank you for the great tip!!

  30. Manita Kyal says: #30

    hi melissa…..thanks for this recipe…made it today and it did turn out well for the first time…..thanks again

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