Modeling Chocolate
Transform your cake decorating skills with this simple yet versatile Modeling Chocolate recipe! Made with just two pantry-friendly ingredients—semi-sweet or white chocolate (or candy melts) and light corn syrup—this smooth, pliable chocolate dough is perfect for crafting intricate cake toppers, edible flowers, and custom figurines. With only 15 minutes of prep time, you’ll melt the chocolate to perfection before combining it with corn syrup to create a luxuriously soft and moldable material. Let it rest, and it’s ready to shape into stunning edible art that will take your desserts to the next level. Not only is this recipe easy to follow, but it’s also shelf-stable and incredibly beginner-friendly, making it a must-have for both amateur bakers and professional cake artists.
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Recipe Information
Ingredients
- 340 grams Semi-sweet or white chocolate (or candy melts)
- 120 milliliters Light corn syrup
Instructions
Chop the chocolate into small, even pieces and place them in a microwave-safe bowl or heatproof bowl if using a double boiler.
If using a microwave, heat the chocolate in 30-second intervals on medium power, stirring after each interval, until fully melted. Alternatively, melt the chocolate over a double boiler, ensuring no water comes into contact with the chocolate.
Allow the melted chocolate to cool slightly, until it feels just warm to the touch but not hot (around 32–35°C/90–95°F).
Warm the light corn syrup slightly (just lukewarm, not hot) and gradually pour it into the melted chocolate. Use a silicone spatula or wooden spoon to gently fold the mixture together until fully combined and it forms a thick, dough-like consistency.
Avoid overmixing, as it can cause the oils in the chocolate to separate. The modeling chocolate should be smooth and pliable.
Transfer the modeling chocolate to a piece of plastic wrap. Flatten it into a disc and wrap it tightly. Allow it to rest at room temperature for 6–12 hours or until firm.
Once firm, knead the modeling chocolate gently until soft and pliable before use. If it feels slightly dry or crumbly, warm it in your hands as you knead.
Store unused modeling chocolate wrapped in plastic wrap and placed in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 260.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
