Want to craft tasty chocolate decorations for cakes? Learn how to make modeling chocolate with this easy recipe and tutorial from pro chocolatier Simon Knott.
In recent years, presentations in chocolate, cakes, and patisserie have undergone a revolution. With the combination of new technologies, such as airbrushing and chocolate 3D printing, and new edible modeling recipes, unique and realistic effects are now within reach for many.
For years, cake decorating showed little progression in artistry, relying on buttercream piping and sculpted fondant. However, the advent of modeling chocolate, with its superior strength, moldability, attractive appearance, and great taste, heralded a new wave of artistry.
What is Modeling Chocolate?
Modeling chocolate has taken on several names, including modeling dough, plastic chocolate or candy clay. It is usually made by combining melted couverture chocolate with corn syrup until it forms a stiff paste.
As modeling chocolate creations are intended to be eaten, it is always best to choose a better-quality chocolate, such as couverture, with its superior flavor. Its higher cocoa butter content will also ensure a smoother, more malleable modeling chocolate paste.
Sweeteners in Modeling Chocolate
Corn syrup, derived from corn starch or maize, is widely available in the US but not in Australia or the UK. For the latter two countries, glucose syrup and golden syrup, combined 50:50 provide a good alternative. Glucose syrup is manufactured from wheat or corn, while golden syrup is manufactured from sugar and has a distinct caramel flavor.
Agave nectar and honey can also be used as substitutes for commercial sugar syrups in modeling chocolate, where they will add their distinctive flavors.
What is Modeling Chocolate Used For?
Modeling chocolate’s versatility accounts for its growing popularity among bakers and chocolatiers. For a good reason, it’s sometimes called chocolate clay, as it can be molded very much like clay. You can build up layers, create detail, and easily smooth out seams. With a little practice, you can create Valentine’s Roses, bows, and even panels to encase the sides of a cake.
Advantages of Modeling Chocolate
- It’s quick to make
- It has an authentic and delicious taste
- It’s easy to mold; making seamless shapes with clean lines
- It gives good structural strength to artworks
- It’s easy to work with, and it is easy to rescue any mistakes
- It hardens quickly
Disadvantages of Alternatives to Modeling Chocolate
- Fondant icing doesn’t have a good shelf life – it tends to dry out and crack
- Buttercream can smudge and smear easily
- Buttercream can be time-consuming to work with
It’s possible to buy ready-made modeling chocolate, but when it is simple to make and you can control the quality of ingredients, there is little or no advantage.
So, how to make modeling chocolate?
How to Make Modeling Chocolate Recipe
Time Required: 2 days (overnight resting required)
Ingredients
Dark Chocolate Modeling Chocolate
- 200g (7oz) dark couverture chocolate
- 110g (1/3 cup) corn syrup*
White Chocolate Modeling Chocolate
- 200g (7oz) white chocolate
- 85 g (1/4 cup) corn syrup*
*In Australia and the UK use a 50:50 split of glucose syrup and golden syrup.
Equipment
- Mixing bowl
- Set of scales
- Spatula for mixing
- Cling wrap
TIP: When making modeling chocolate weighing the ingredients directly into the mixing bowl is much easier and requires less clearing up.
How to Make Modeling Chocolate Instructions
Melt Chocolate
Use a double boiler or microwave to melt the chocolate slowly in the bowl.
For help with this step, refer to my article on how to melt chocolate correctly.
Add Corn Syrup (or other syrup/s)
Transfer the bowl to the scales and weigh in the room-temperature corn syrup.
Ensure your chosen syrup is at room temperature.
Cold syrup from the fridge will stiffen the chocolate too quickly.
Stir the Mixture
Stir the mixture with a spatula. After 1-2 mins, it will thicken and come away cleanly from the sides of the bowl. The water content of the corn/glucose syrup causes this.
Don’t overwork your mixture. When mixing, aim to incorporate the ingredients uniformly. Once you have achieved this, stop mixing, or the cocoa butter might separate from the chocolate.
At this point, you may color the modeling chocolate, if you like. See note further below, for help with coloring.
Rest the Modeling Chocolate Overnight
Transfer each piece of modeling chocolate onto a separate sheet of cling wrap. Fold the cling wrap and flatten the paste into a 1cm thick disc.
Store the chocolate in a plastic box overnight to firm up, but don’t put it in the fridge.
The Next Day…
The next day, the chocolate modeling paste will have cured, and become firmer.
After it has been allowed to rest in the cling wrap overnight, knead gently until it is smooth and uniform, and then stop.
Your modeling chocolate is now ready to be molded into different shapes as required.
How to Make Modeling Chocolate in Different Colors
If you want to add color to your modeling chocolate, the time to do this is after combining the chocolate and corn/glucose syrup.
After combining the chocolate and corn syrup, when the chocolate has formed a thick paste, divide it as required and work in any color, until you have the required shade.
For help with this step, refer to my two articles:
Keep in mind that colors will be revealed better in white chocolate, than in milk or dark.
There you have – your modeling chocolate ready to use and decorate as you wish.
