Turn any type of chocolate into a soft, flexible homemade modeling chocolate that can be used to decorate cakes, cupcakes, cookies and more. All you need is some corn syrup and your favorite chocolate to get started.MORE+LESS-
Updated April 9, 2020
to 2/3 cup corn syrup
Candy coloring (optional)
Melt chocolate, either in a double boiler or microwave. Allow chocolate to cool to 90-91°F, stirring often as it cools.
Start by adding 1/3 cup corn syrup to milk or white chocolate and 1/2 cup corn syrup to dark chocolate. Stir just to incorporate the corn syrup.
Pour out onto a cold surface like a granite countertop or marble cutting board. You can also use a baking sheet. Knead the modeling chocolate, adding small amounts of corn syrup if needed, until soft and pliable.
Let the modeling chocolate rest for 15 minutes before using it to sculpt figures, cut shapes or cover a cake. You can also add coloring, if desired. Wear food handling gloves and knead in the coloring.
Wrap any extra modeling chocolate tightly in plastic wrap, then seal in a zip top bag. Store at room temperature for up to two months.
- You can use any type of chocolate to make your homemade modeling chocolate, including pure semi-sweet, bittersweet, milk, or white chocolate, which all contain cocoa butter. Or you can use dark, light or white confectionery coating, candy melts or almond bark, which all contain some sort of oil.
- Every type and brand of chocolate contains varying amounts of cocoa butter or oil, which makes giving an exact recipe for modeling chocolate a bit tricky. In general, dark chocolate is more solid than milk or white chocolate and will require more corn syrup. Confectionery coatings are also softer than pure chocolates and may require less corn syrup.
- If you use the microwave to melt your chocolate, add your chocolate to a microwave-safe bowl and heat on high power for short bursts of time. Every microwave is different, so adjust as needed. Generally speaking, you can heat 16 oz. of chocolate on high power for 30 seconds, remove and stir, heat for another 30 seconds, then let the bowl sit in the microwave for a moment, remove and stir. Heat at 10-15 second increments, allowing it to sit for a moment before stirring vigorously. You want to allow the heat from the chocolate to melt the remaining pieces. This will keep your chocolate from getting too hot. If you try to move too quickly, you can easily burn it. And there's nothing you can do with burnt chocolate, aside from tossing it in the trash!
- Is your modeling chocolate greasy? You may have added the corn syrup while the chocolate was too hot. It is very important to allow the chocolate to cool to a temperature of 90-91º, stirring often as it cools so it doesn't harden around the edges of the bowl.
- Don't have a thermometer? Put a drop of chocolate on your lip. You want it to feel slightly cool.
- Incorporate the corn syrup slowly to the chocolate, stirring slowly, until well combined. The chocolate will start to harden almost immediately. You need to make sure the corn syrup is mixed in, but if you mix it too vigorously at this point, again, you may get greasy modeling chocolate.
- After being stored, the modeling chocolate will harden. It's best to break off small pieces and knead them until soft and pliable enough to sculpt, using the warmth from your hands to make the chocolate pliable again. Dark chocolate will harden much more than milk or white. If it is just too hard to knead, you can heat it on the defrost setting in your microwave. Work slowly, breaking off pieces and heating them for 5 seconds at a time, kneading between each heating session. If you overheat the chocolate, you'll end up with greasy modeling chocolate. If during the process of heating it back up, you see that a spot looks greasy, let it sit and cool for about ten minutes before kneading it.
More About This Recipe
- Making your own modeling chocolate is so easy, soon you'll be decorating your desserts like a pro! Modeling chocolate, also known as chocolate clay, is easy to make and fun to use to create decorations for cakes, cupcakes, cookies and more. Once you learn the basic techniques for making modeling chocolate, you can use it just like you would fondant. If you love the look of fondant but hate the taste, modeling chocolate is a perfect alternative. I always suggest starting with less corn syrup and adding more as needed until you get a pliable modeling chocolate.