Sweetie Darling

Modelling Chocolate Recipe

Date - 4th September 2016 / Author - Billie / Category - Recipes

Modelling Chocolate Header

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:

  1. It doesn’t dry out like fondant, but it does set so anything you make will hold firm.
  2. It blends seamlessly! If you want a join gone, you need only rub the chocolate and you’ll never know it was there to begin with.
  3. It tastes awesome! Just like chocolate in fact, because it is made from 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.

Made using yellow candy melts.

Made using yellow candy melts.

Candy Melt Modelling Chocolate 4

Made using orange candy melts

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.

Milk chocolate modelling chocolate

Milk chocolate modelling chocolate

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.

I use PME Candy Melts and Callebaut Chocolate.

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.

Corn Syrup Modelling Chocolate

1/3 cup corn syrup

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.

C’est tout!

Corn syrup seizing candy melts

Corn syrup seizing candy melts

Corn syrup seizing white chocolate

Corn syrup seizing white chocolate

Because it doesn’t dry out like fondant does, it lasts for ages too!

Modelling Chocolate Recipe
Print Recipe
Prep Time
10 minutes
Prep Time
10 minutes
Modelling Chocolate Recipe
Print Recipe
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
  • 900 g chocolate or candy melts
  • 1 cup light corn syrup
Instructions
  1. Melt your chocolate or candy melts in 30 second bursts in the microwave until smooth and completely melted.
  2. Heat your corn syrup in the microwave for 30 seconds.
  3. Pour your corn syrup into your melted chocolate or candy melts and stir through. It will seize immediately. Just stir enough to mix the chocolate through. Try not to mix too much or the fat will separate and you will be left with chunks in your modelling chocolate.
  4. Turn your modelling chocolate out onto cling film and wrap well. Leave at room temperature overnight and it will firm up ready for use.
  5. When your modelling chocolate is set you may need to give it a knead before using, especially if you've made it using real chocolate.
Share this Recipe

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!

Billie xx

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