How to Make Modeling Chocolate Recipe Like a Pro
Learn howto make modeling chocolate at home with this easy recipe! Perfect for cakedecorators and dessert enthusiasts looking to create edible art.
Ingredients
Ingredients for Modeling Chocolate
- Making modeling chocolate at home requires just a few simple ingredients but the quality of each one makes a big difference. Here’s what you’ll need:
Basic Ingredients:
- Chocolate 12 oz – Use high-quality dark, milk, or white chocolate, depending on your preference. Candy melts work too but may alter the texture slightly.
- Light Corn Syrup ⅓ cup – Helps create a smooth, pliable consistency. You can also use glucose syrup or honey as an alternative.
Optional Additions for Customization:
- Gel or Oil-Based Food Coloring – For vibrant tinted modeling chocolate. Avoid water-based colors, as they can cause the chocolate to seize.
- Flavor Extracts – A few drops of vanilla almond, or orange extract can add a unique twist.
- Cocoa Butter 1-2 tsp, optional – Helps maintain flexibility, especially in drier climates.
Ingredient Selection Tips:
- ✔ Choose real chocolate over compound chocolate for the best flavor and texture.
- ✔ Use fresh corn syrup to prevent a sticky or grainy consistency.
- ✔ For white modeling chocolate opt for cocoa butter-rich chocolate to ensure smoothness.
Instructions
How to Make Modeling Chocolate
- Creating modeling chocolate is easier than you might think! Follow these simple steps to achieve a smooth, pliable texture perfect for sculpting and decorating.
Step 1: Melt the Chocolate
- Chop the chocolate into small, even pieces to ensure it melts smoothly.
- Use a double boiler by placing a heatproof bowl over a pot of simmering water, stirring gently until fully melted.
- Alternatively, microwave in 15-second intervals, stirring in between, until the chocolate is silky and lump-free.
✅ Tip: Avoid overheating, as this can cause the chocolate to become grainy or seize.
Step 2: Add the Corn Syrup
- Let the melted chocolate cool slightly—around 90-95°F (32-35°C)—to prevent it from becoming greasy.
- Slowly pour in the corn syrup, stirring gently with a spatula until the mixture thickens and pulls away from the bowl.
- Once the chocolate forms a soft dough, stop mixing to avoid making it too oily.
✅ Tip: If the mixture looks greasy, let it sit for a few minutes; the fats will reabsorb as it cools.
Step 3: Rest & Knead the Dough
- Transfer the dough onto a sheet of plastic wrap and flatten it into a disc.
- Wrap tightly and let it rest at room temperature for 6-12 hours to allow the texture to settle.
- Once set, knead the chocolate gently until it becomes smooth and pliable.
✅ Tip: If it feels too hard, warm it slightly with your hands. If it’s too soft, let it rest longer.
Notes
Nutrition Information (Per Serving)
- Calories: 100 kcal
- Fat: 6g
- Saturated Fat: 3.5g
- Carbs: 10g
- Sugars: 9g
- Protein: 1g
- Fiber: 0g