Modeling Chocolate

cupcakeflowercrop2 Modeling Chocolate Modeling Chocolate (from Candy Melts)

Ingredients:

  • 14 ounces candy melts (color of your choice)
  • 1/3 cup of light corn syrup

Directions:

  1. Warm the melts in the microwave them at 30 second intervals. Let it rest for a minute or two, especially if it’s hot.
  2. Pour in the corn syrup and mix with a rubber spatula until incorporated and doughy.
  3. Pour out the doughy mixture on a baking sheet covered with a silpat or wax paper. Using another sheet of wax paper, pat the dough down to about a 1/4″ thick.
  4. Let the dough sheet rest for 2 hours until set, then break up the sheet as needed and knead it together until it becomes a clay.

To store the modeling chocolate, wrap it tightly in a plastic sheet, and keep it in an airtight container at room temperature or in the fridge. It’s there to use any time you need it! This will keep for months.

Tips:

  • To tint your modeling chocolate, add a few drops of oil soluble food color (candy color).  I like Chefmaster Candy Color.  A good time to add the color is when the candy melts are in its liquid stage, just before adding the corn syrup. You may also add color to already made clay.
  • To work with it, remember your warm hands can start to melt the chocolate.  Not a problem!  Just put your sculpture in the fridge for a few minutes to harden, and continue working.
  • After making the clay, resting it overnight can make it easier to work with.

Modeling Chocolate (Semisweet or bittersweet)

Ingredients:
  • 8 ounces semi sweet or bittersweet chocolate
  • 1/3 cup of light corn syrup

Directions

  1. Melt the chocolate over a bain marie or in a chocolate melter until it is just melted. Let it cool so as to not shock and seize the chocolate in the next step.
  2. Stir in corn syrup and mix until incorporated.
  3. Scrape out onto plastic wrap and chill until firm (about 2 hours)
  4. Take out the chocolate and knead until it is a clay consistency.

To store the modeling chocolate, wrap it tightly in a plastic sheet, and keep it in an airtight container at room temperature or in the fridge. This will keep for months.

Tips

  • After firming up in the freezer, the chocolate does become very hard. Kneading it takes some muscle!
  • You can use a pasta roller to roll out flat, even pieces.

6 responses to “Modeling Chocolate”

  1. Very nice and tempting

  2. can you cover a cake with modelling chocolate?

  3. My modeling chocolate came out oil-y…what happened?!

  4. I like ur things. Of frosting and cakes

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