Modeling Chocolate Recipe
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
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.
Course:
Candy
Cuisine:
American
Keyword:
candy clay, fondant, modeling chocolate
Servings: 1 batch
Ingredients
White Modeling Chocolate:
- 16 ounces white chocolate
- 1/3 cup light corn syrup add more if needed*
Dark Modeling Chocolate:
- 16 ounces semisweet chocolate
- 1/2 cup light corn syrup add more if needed*
Milk Modeling Chocolate:
- 16 ounces milk chocolate
- 1/3 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
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Melt chocolate or confectionery coating. (Click here for instructions.)
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Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often.
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Pour in the corn syrup.
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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.
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Place the modeling chocolate in a zip-top bag and set aside to cool at room temperature for a few hours.
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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.
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Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate.
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Add more corn syrup, if needed, until the candy clay is nice and pliable.
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Wrap the modeling chocolate in plastic wrap and place in a zip-top bag or airtight container.
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Allow to dry for at least 30 minutes before using.