Modeling Chocolate
Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.[1]
Total Time
10 minutes
Servings
550–650 g (1¼–1½ lb)
White chocolate 4:1 ⅓ cup (110 g)
Milk chocolate 3:1 ½ cup (150 g)
Dark chocolate (50% cocoa solids) 2.5:1 ⅝ cup (180 g)
Dark chocolate (70%+ cocoa solids) 2:1 ⅔ cup (210 g)
Candy melts 5:1 ¼ cup (90 g)
Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
Leave to cool slightly to temperature around 35 °C (95 °F).
Combine in syrup, slowly mixing well to thicken the mixture.
Transfer to a cling film, wrap and flatten, and leave to cool completely.
Knead the modeling chocolate until pliable and smooth.
- •To use, knead or briefly microwave the modeling chocolate to soften.
- •If the modeling chocolate is too firm or crumbly, knead in more syrup, a tablespoon at a time.
- •You can make colored modeling chocolate by mixing white modeling chocolate with a few drops of food coloring.
- •Wrap the modeling chocolate in cling film to keep it from drying out.