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!
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 mycakeschool.com
Hi Melissa,
May I know if cooking chocolate (compound) can be used. I’m from Malaysia, and compound chocolate is easier to find.
Thanks.
Ailay
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!
Hi JeanF, thank you for the great tip!!
hi melissa…..thanks for this recipe…made it today and it did turn out well for the first time…..thanks again
hi melissa…..my modelling chocolate turned out good but it turns too soft at room temp and hence not easily pliable since it tears in case i want to cover the cake with it. i stay in india…….and its pretty hot as of now….could it b because of the heat
Hi,I need to make Zulu pot for cake topper is it okay to use modelling choc.
Hi Hina, You could use modeling chocolate for the Zulu pot if the pot is not very large. You could also make it using Rice Krispie Treats, if that product is available to you. You could model a pot using the Rice Krispie Treats, then cover it with fondant.
Hi there! I’m working on a hamburger cake and plan on using modeling chocolate to make the condiments (lettuce, tomatoes, etc). I’ve never worked with modeling chocolate. Do any of your tutorials have tips that might help me. Thanks!
Kathy
Hi Kathy- we need an updated video on modeling chocolate but here is an oldie from our member section:
link to mycakeschool.com
We also have a video on making a hamburger cake– in this one I made the lettuce with buttercream but the cheese is modeling chocolate (a ratio of 14 oz candy coating to 1/3 light corn syrup)– There is some variation in the ratios that I’ve used for different projects over the years but the all give a similar result. I hope this helps!
link to mycakeschool.com