When it comes to modelling, if there is a choice between fondant/modelling paste and modelling chocolate, I will always choose modelling chocolate.
I knew nothing about modelling chocolate until a few years ago when I did a class with Kaysie Lackey. She blew my mind!
The three things I love most about modelling chocolate:
A little disclosure… modelling chocolate is HELL if you have permanently hot hands. My hands are freezing all the time so I don’t tend to have issues when working with chocolate and when I taught my first class with modelling chocolate and saw it melting for other people I felt so bad! So, if you have hot hands, this probably isn’t going to be as life-changing for you as it was for me.
There are two really easy ways of making modelling chocolate. One is to use actual chocolate, and the other is to use candy melts.
There are positives and negatives for both methods.
Candy melts are great for having ready-coloured modelling chocolate. You can take any coloured candy melts and turn them into modelling chocolate of the most vibrant colours. However, candy melts melt at a lower temperature than chocolate so it softens up really quickly.
If you use real chocolate to make modelling chocolate, you have to colour it yourself but it is much more stable than candy melt modelling chocolate and resists a higher temperature.
With both, you can chill your work in the fridge to firm everything up if it starts to get a bit soft anyway. The best thing about modelling chocolate is that it doesn’t get condensation like fondant does. Bonus!
The recipe for modelling chocolate is only two ingredients. Chocolate/ candy melts and corn syrup. Below are affiliate links for you to get these products.
The above link for candy melts is for the full set of colours. If you don’t want the whole set, just search for the colour you do want. The link for the chocolate is for white chocolate, of course there is milk and dark available too.Corn syrup is an American item and isn’t the easiest thing to get in the UK. The larger Tesco stores with a world food aisle sometimes stock it but I get always mine from Amazon.
The method is to melt your chocolate or candy melts and add heated corn syrup to it. You stir the corn syrup through which will basically seize the chocolate. You then wrap it in cling film and leave it to set overnight.
Because it doesn’t dry out like fondant does, it lasts for ages too!
The recipe above makes a fairly large batch of modelling chocolate, just under a kilo to be precise. You can divide this down. My candy melt bags are c. 340g so I would use 1/3 cup corn syrup for these.
If you are using actual chocolate you can use either milk, dark or white but of course, you can only colour white chocolate.
If you get a chance to try modelling chocolate I thoroughly recommend it. Please let me know how you get on with it too. I’d love to see your creations!
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