Modeling chocolate, also known as candy clay or chocolate clay, is so easy to make and can be used to sculpt shapes, cover cakes, or decorate treats. Although the modeling chocolate recipe is simple, there are some tips and tricks you need to know in order to make smooth and creamy modeling chocolate every time.
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What is modeling chocolate?
- Modeling chocolate, also known as chocolate clay, is a pliable mixture of chocolate and corn syrup.
- It is very similar to fondant but it tastes like chocolate.
- Modeling chocolate can be used like fondant to decorate and cover cakes or it can be used as a sculpting material to create forms and shapes.
- It dries harder than fondant, so sculpted pieces made of modeling chocolate will hold their shape really well.
- It will harden when left at room temperature to dry but will soften once in your mouth.
- You can use pure chocolate, compound chocolate (also known as confectionery coating, Candy Melts, melting wafers, or almond bar), or even chocolate chips to make it at home.
- When modeling chocolate is made using compound chocolate (made using a vegetable fat like palm kernel oil instead of cocoa butter) it is called Candy Clay.
- You can purchase pre-made modeling chocolate but it is very simple to make at home.
Types of chocolate to use:
- When making modeling chocolate I use pure milk and dark chocolate (made with cocoa butter), but I prefer to use white confectionery coating instead of pure white chocolate.
- Pure milk and dark chocolate have a richer flavor than the coatings but I actually prefer the taste of the white confectionery coating in this application and it is much less expensive than pure white chocolate.
- Read my Chocolate Making Tips page for more information about the various types of chocolates and how to melt them.
- Use your judgment when selecting chocolate for this recipe. You will definitely taste the chocolate, so choose what you like to eat.
- I use Peter's Burgundy (semi-sweet) and Ultra (milk chocolate,) but they are primarily sold in large quantities for the candy-making industry.
- You can find the Burgundy in 10-pound blocks from Amazon, along with these other chocolates that I would recommend. I earn a small commission at no extra cost to you when you use the links below.
Callebaut Chocolate Callets...Shop on Amazon 
OliveNation Callebaut 25% W...Shop on AmazonAs I mentioned above, I typically use confectionery coating (candy melts) for my white and colored candy clay. There are several types of candy-coating wafers that you can choose from. Here are the most popular brands...
Wilton Red Candy Melts® Ca...Shop on Amazon 
Merkens Super White 1 lb Ba...Shop on Amazon 
Light Blue Vanilla Flavored...Shop on Amazon 
Log House CandiQuik Candy C...Shop on Amazon
Just choose your favorite type of chocolate or confectionery coating to use in the recipe below.
If you are a visual learner and would prefer to watch me make modeling chocolate in a video format, be sure to check out my Modeling Chocolate Course at The Sugar Academy.
Recipe Ingredients
White Modeling Chocolate
16 ounces white chocolate
⅓ cup light corn syrup add more if needed*
Dark Modeling Chocolate
16 ounces of semisweet chocolate
½ cup light corn syrup add more if needed*
Milk Modeling Chocolate
16 ounces of milk chocolate
⅓ cup light corn syrup add more if needed*
*Every chocolate has different amounts of fat, so you will need to adjust the amount of corn syrup based on the fat content.
Start with the amount listed above, then knead in more corn syrup as needed.
Instructions:
- Melt chocolate or confectionery coating. Check out my chocolate-making tips for instructions on melting chocolate.
- Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often.
- If you add the corn syrup when the chocolate is too hot, the cocoa butter or oil will rise to the surface and you will have a greasy mess. (See links to the troubleshooting tips below.)
- If you don't have a thermometer, test the temperature of the melted chocolate by putting a drop on your lip. It should feel cool. If it's hot, let it cool longer.
- Pour in the corn syrup.
- Stir slowly until well incorporated, scraping the bowl as you go.
- The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
- If there are any hardened bits of chocolate on your bowl or spatula, do not incorporate them into the modeling chocolate.
Cooling
- You can place the modeling chocolate in a zip-top bag and allow it to cool for several hours or you can cool it on a marble or granite countertop. This will cut the cooling time dramatically.
- Pour the mixture out onto a countertop, preferably marble or granite.
- Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate.
- Add more corn syrup, if needed, until the candy clay is nice and pliable.
- Wrap the modeling chocolate in plastic wrap and place it in a zip-top bag or airtight container.
- Allow it to dry for at least 30 minutes before using.
Types of Fat in Chocolate
- It's important to note that every chocolate has different ratios of fats and sugars so this modeling chocolate recipe is just a guide.
- Some chocolates will require more corn syrup than others.
- Start with the quantities listed in the ingredients then make adjustments as needed. Once you determine the exact ratio for the type of chocolate you use most often keep notes of your measurements.
- Also, the moisture in your room can also affect the moisture in your modeling chocolate.
- See the troubleshooting section below for instructions to solve problems with your modeling chocolate.
Candy Clay Creations
In November 2016, I published Candy Clay Creations, a 102-page book available in a printed or e-book version, which is the ultimate guide to working with candy clay (modeling chocolate).
The book features beautifully colorful images to guide you through the process of making the perfect candy clay so that you can use it to decorate cookies, cupcakes, Rice Krispies treats, pretzels, and even caramel apples.
Be sure to get your copy today.
Take my modeling chocolate course to learn how to make modeling chocolate using pure chocolate and candy melts. Also, learn how to fix dry, crumbly, and greasy modeling chocolate and how to make modeling chocolate decorations including that cute bunny.
Here are some of the tools you might want to make your modeling chocolate...
Karo Light Corn Syrup 32 Fl...Shop on Amazon 
Sur La Table Marble Pastry ...Shop on AmazonTroubleshooting Tips
Even though this modeling chocolate recipe is really simple, things can go wrong.
You can overheat the chocolate clay making it greasy, you can add too little corn syrup and have dry candy clay, or you can let the modeling chocolate sit out for too long and end up with hard candy clay.
To solve these problems, check out these troubleshooting tutorials.
- How to Fix Greasy Modeling Chocolate
How to Fix Dry Modeling Chocolate
How to Fix Hard, Sticky, or Soft Modeling Chocolate - You'll also want to read:
How to Color Modeling Chocolate (candy clay)
How to Use Colored Candy Melts to Make Candy Clay
How to Store and Work With Modeling Chocolate
Related Recipes
You can use modeling chocolate to decorate cookies, cupcakes, cakes, chocolates, rice krispie treats, and more. See over 100 modeling chocolate treats that I have shared here on Hungry Happenings.
Recipe
A soft and pliable chocolate clay that can be used to sculpt shapes, cover cakes, or decorate treats will harden and hold its shape as it dries.
- 16 ounces white chocolate
- ⅓ cup light corn syrup add more if needed*
- 16 ounces semisweet chocolate
- ½ cup light corn syrup add more if needed*
- 16 ounces milk chocolate
- ⅓ cup light corn syrup add more if needed*
-
Melt chocolate or confectionery coating. (Click here for instructions.)
-
Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often.
-
Pour in the corn syrup.
-
Stir slowly until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
-
Place the modeling chocolate in a zip-top bag and set it aside to cool at room temperature for a few hours.
-
OR pour the modeling chocolate out onto a countertop, preferably marble or granite. Spread it out then scrape it up. Repeat. Continue to do this until it thickens.
-
Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate.
-
Add more corn syrup, if needed, until the candy clay is nice and pliable.
-
Wrap the modeling chocolate in plastic wrap and place it in a zip-top bag or airtight container.
-
Allow the modeling chocolate to dry for at least 30 minutes before using.
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Halley C. says
Thank you, thank you, thank you! This is the best modeling chocolate recipe and instructions I have found. All of your tips were so helpful. I have struggled with greasy or dry modeling chocolate and with your help, I finally made the perfect batch!!! I couldn't be happier. I can't wait to buy your book.
Beth Klosterboer says
I'm so glad your batch of modeling chocolate was a success and that you found my instructions so helpful. Enjoy the book!!
Ali Milner says
I am so excited to make my first batch of modeling chocolate. Your instructions were so incredibly detailed. Thank you so much!
Beth Klosterboer says
I hope you have fun making and decorating with modeling chocolate.
Janice Mazzuca says
What types of designs do you make out of modeling chocolate besides roses?
Beth Klosterboer says
Hi Janice,
There are so many fun ways to use modeling chocolate. You can see over 100 treats that have been decorated using modeling chocolate here -- https://hungryhappenings.com/modeling-chocolate-recipes/
Ivelisse says
thank you it has been very helpful to me!
Beth Klosterboer says
That's great to hear! Have fun with your modeling chocolate projects.