How to Make Modelling Chocolate

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Modelling chocolate easy tutorial

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  • Home Tutorials and Resources

    Boston Gingerbread House Competition 2012 Elephant Cupcake Tutorial

    Modeling Chocolate Recipe

    Share it!Share it!Skip straight to the recipe or read this introduction to modeling chocolate.

    Modeling chocolate, also known as plastic chocolate, chocolate leather, or candy clay, is a soft, pliable confection made fromchocolate and sugar syrup. It can be used in place of fondant for nearly every existing decorating technique. Although it requires morepatience and finesse than fondant, it is far superior in flavor and versatility. Sweet and creamy, it melts on the tongue like soft, candybar nougat. Slow to dry, it is the ideal substance for modeling shapes and figurines.

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  • Rolled modeling chocolate is the term for modeling chocolate that has been rolled by hand or through a machine until thin. Rolledmodeling chocolate is an excellent medium for rendering flower petals, leaves, ribbons, bows, and fabric effects. It can be used towrap cakes as an upscale alternative to fondant. It can be marbled or patterned with any design.

    IngredientsFrom scratch, modeling chocolate has only two ingredients: chocolate + sugar syrup. There is no tempering of chocolate involved;however, the technique and handling requires a similar level of care and understanding of chocolate. Note that the quality of modelingchocolate is only as delicious as the chocolate used to make it. Additionally, the proportion of sugar syrup to chocolate in themodeling chocolate formulas may require adjustments depending on the brand/quality of chocolate used.

    Chocolate

    (Follow this link to the Wicked Goodies tutorial, All About Chocolate for advice on buying chocolate)

    The Classifications of Chocolate and How They Pertain to Modeling Chocolate

    Bittersweet or Extra Dark Chocolate hasthe lowest percentage of sugar and therefore, the edgiest flavor. It is often denoted by the percentage of cocoa materials present,which can range anywhere from 35100 percent. The higher the percentage of cocoa, the lower the percentage of sugar and themore bitter the taste. Bittersweet chocolate, rich in both color and taste, makes an excellent, not-too-sweet modeling chocolate.

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  • Semisweet Chocolate or Dark Chocolate is typically intended for baking purposes and commonly found in chip form. It isessentially dark chocolate that has been sweetened at 1:2 ratio of sugar to cocoa. It works well for modeling chocolate.Sweet Chocolate is a term used only by U.S. standards to represent a lower quality sweetened chocolate containing no more than15 percent real chocolate liquor. It works fine for modeling chocolate but has a diminished quality of taste.

    Milk Chocolate is dark chocolate with a milk product added. Although it can be used for modeling chocolate, its softness is notoptimal for ease of handing or stability.Compound Chocolate is the technical term for imitation chocolate that is made with some or all hydrogenated fats in place of realcocoa butter. Compound chocolate can be used for modeling chocolate, but it may be less stable and less tasty. The formula requires1020 percent less sugar syrup.

    White Chocolate, a confection composed of sugar, milk and fat(s), is the basis of all colors of modeling chocolate except brown andblack. True white chocolate contains cocoa butter, which lends an ivory tint to the hue. Imitation brands like Nestls (U.S.) PremiumWhite Morsels and Merkens Super White Confectionery Coating substitute hydrogenated fats for cocoa butter.

    Quality Comparison

    Resulting Modeling Chocolate Hues

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  • Resulting Modeling Chocolate Properties

    Sugar Syrup

    Corn Syrup, or light corn syrup, is the optimal sugar syrup for modeling chocolate because of its pliability and resistance tocrystallization. In the U.S., it is cheap and readily available. Outside the U.S., it is harder to find and may be prohibitively expensive.Unfortunately, its manufacturing process cannot be replicated in an ordinary home kitchen. Those who do not have access to cornsyrup may opt to use liquid glucose instead.

    Liquid Glucose, a slightly more dense sugar syrup, may be substituted for corn syrup. It is too complex to produce in the averagehome kitchen but it is obtainable worldwide. It tends to be costly.Note: Corn syrup and liquid glucose are the most suitable sugar syrups for modeling chocolate. Golden syrup may be used but it willyellow the tone of white modeling chocolate significantly. Dark corn syrup may also be used but due to its brownish tone is onlyrecommended for use with dark chocolates.

    Continue to the RECIPE

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  • Boston Gingerbread House Competition 2012 Elephant Cupcake Tutorial

    CommentsModeling Chocolate Recipe 69 Comments

    Vidya on July 5, 2015 at 5:24 am said:

    Hi,I live in India. The summers here are very hot with temp of 40-50 dergee. Do you think modelling chocolate can work in such weatherconditions. If yes then which chocolate should be used for the same.Thanks in advance

    Reply

    Wicked Goodies on July 24, 2015 at 2:06 pm said:

    Hi,Its fine to use if you have an air conditioned work space, air conditioned vehicle and the cake will be displayed indoors. Its probably nota good idea on a hot summer day if the cake is to be outdoors. Although I have pulled it off in hot conditions (up to 40 degrees C), I havenever used it in conditions hotter than that.

    Reply

    Vidya on July 25, 2015 at 3:13 am said:

    thnx for the response. will surely try and update you.:)

    Reply

    Anna thuita on April 27, 2015 at 12:52 pm said:

    Kristen wow,Ill purchase this book right away n hope to improve my chocolate modelling skills.

    Reply

    May on November 6, 2014 at 5:12 am said:

    My god I am soooooo happy I already Oder the book I cant wait to see what did I do wrong lol , thanks sooo much for all this info , I haveonly one problem is there any brand of chocolate inside what I saw above because I live in Germany and I dont know which brand or kind ofchocolate should I use? maybe thats why its not work with me I did one its was too hard and another it was too ok but not starching andnow I do anther one with you steps and I will see tomorrow I hope it work

    Reply

    Wicked Goodies on November 6, 2014 at 2:28 pm said:

    May,Im not sure what you have for chocolate over in Germany. Can you name some brands? If any of them sound familiar, I can let youknow. Any time that I switch marques, I have to start all over tweaking the proportions, so these are common pains that you areexperiencing. The ticket is to find a brand that works for you and then stick with it, measuring the two ingredients the same way everytime.

    Reply

    May on November 8, 2014 at 5:27 am said:

    Thanks sooooo much for the fast answer , well i tried this chocolate i will put the pic and my modeling chocolate its Hmm i dont knowwhat the Name of it lol , i will also put the pic for it and please pleassssse help me I tried sooooo much and alwyes hard or sapreadetand this time it about staching but its well you will see and I just got the book and its wonderful I lovvvve it ,forgive me English and ifyou have the answer for this problem in the book please tell me which page thanks thanks thankkkks

    Share it!Share it!Posted in Recipes Tagged Birthday Cake Designs, Edible Cake Decorations, Frosting, Modeling Chocolate, Modelling Chocolate, Moulding Chocolate,Professional Cake Decorating, Recipes, Rolled Chocolate Techniques, Sculpted Cakes, Tutorials, Wedding Cake Designs permalink

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  • Reply

    May on November 8, 2014 at 5:28 am said:

    This is what I use it so far

    Reply

    May on November 8, 2014 at 5:34 am said:

    We have this chocolate Callebaut is it work good ? And sorry for my sooo many question :-))))))))

    Reply

    Wicked Goodies on November 8, 2014 at 10:23 am said:

    Yes Callebut is good. See page 24-27 of my book for answers.

    Reply

    May on November 10, 2014 at 3:02 am said:

    Thanks soooooo muchhhhh for your answer and I will read it right nowww thanks again

    Reply

    Tia on October 20, 2014 at 3:38 pm said:

    Reading above comments it looks like I overworked my white choc with liquid glucose.it is very oily.is there any way of saving it at this stageplz?

    Reply

    Wicked Goodies on October 21, 2014 at 11:05 am said:

    Tia, Try kneading the oil back in gently, a little at a time, over the course of 3-4 hours. Keep the batch in the coolest possible place whiledoing this. Only knead for 10 seconds each time, just enough to fold the oil back in.

    Dont let the oil set up hard or you will then have worse problems to contend with.

    Reply

    Delynn Tracy on October 24, 2014 at 7:58 pm said:

    I just watched a video on YouTube how to fix modeling choc. and it looks as though it turned out just the same as the original.

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  • Reply

    Jo Stephens on September 20, 2014 at 11:34 pm said:

    Hi, great site! I followed the recipe for white chocolate and used callebaut and glucose syrup. the chocolate is now really hard. I tried to roll itbut nothing happened so i broke a smaller piece off and tried warming it in my hands slightly, then when i rolled it , it went crumbly. Did i notadd enough syrup as i havent kneaded it yet? Can it be saved? Thanks

    Reply

    Wicked Goodies on September 21, 2014 at 10:27 am said:

    Hi Jo,Sounds like you are following the right steps so if your batch of modeling chocolate is still crumbly after being worked, try kneading a littlemore glucose syrup into it. That should help balance out the dryness.

    Reply

    Jo Stephens on September 23, 2014 at 6:21 am said:

    Hi, I tried that but it didnt help, Ive made another batch with more glucose to start with and although it wasnt as hard its just ascrumbly, when adding glucose at the kneading stage it just goes greasy and still as crumbly. The dark chocolate one worked outgreat.Ive got your book, i melted the chocolate slowly and off the heat for most of the time.help??

    Reply

    Wicked Goodies on September 23, 2014 at 9:35 am said:

    Ahhhhh I see. Thats a different situation when the chocolate separates and the fat comes out like that. Its very common withwhite modeling chocolate, usually due to overheating or over-mixing the batch. In this case, it was probably already separated tobegin with and then got overworked when you kneaded it. Although it can be frustrating, dont give up! Theres a lengthyexplanation with solutions in this book on pages 24-26. White chocolate is temperamental but modeling chocolate can almostalways be saved.

    Reply

    Jo Stephens on September 23, 2014 at 10:25 am said:

    ok, thanks, ill keep trying!!

    Reply

    Grace on February 6, 2015 at 8:12 pm said:

    Hi Jo,From what i read on the web, glucose is much thicker than the corn syrup used in the US. So you would need to add some waterto thin out glucose. You may want to check this on the net before you try again.Thanks!

    Reply

    Wicked Goodies on February 16, 2015 at 7:38 pm said:

    That is not necessary. The glucose is thicker but it can be used interchangeably with the corn syrup.

    Reply

    Kym on September 18, 2014 at 1:43 am said:

    Hello,I have made this in the past and loved it.I was just wondering if its possible to use this to do lace in the silicone moulds?If not not do you know of a recipe for icing to make lace with.Thank you

    Reply

    Wicked Goodies on September 18, 2014 at 9:29 am said:

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  • Yes you can press modeling chocolate into most types of silicone mold. It works great with molds! I recommend brushing both themodeling chocolate and the mold with corn starch (a.k.a. corn flour) before pressing them together to prevent sticking.

    Reply

    Kym on September 19, 2014 at 1:11 am said:

    Thank you very much for you quick reply.I have just made a white chocolate batch and it feels very grainy.I used compounded whitechocolate and glucose syrup could either of these be the reason why? And is it fixable?Thanks

    Reply

    Wicked Goodies on September 19, 2014 at 2:17 pm said:

    Grainy modeling chocolate is usually a result of a batch that got over-mixed or over-heated so that the fat separated andhardened then got mixed in. Do you have my book? If so, there are solutions to this problem on pages 24-26.

    Reply

    Madiha on September 17, 2014 at 11:17 pm said:

    Hello,I have tried modeling chocolate today. Used semi sweet chocolate 290gms to 4 tablespoon of liquid glucose mixed with 1 tablespoon ofWater warmed for 30 sec in a microwave. I followed everything exactly at least I think I did, after 5 hours, my clay still is soft. I live inSingapore and its hot today. Can it be a reason? What should I do to save it, it was just my first time,wanted to experiment it plz help

    Reply

    Wicked Goodies on September 17, 2014 at 11:38 pm said:

    I dont have water in my recipe so you must have used someone elses recipe. In a warm climate, it can take a while to set up. If it nevergets hard, you can knead some melted chocolate into it. That will make an overly soft batch more firm.

    Reply

    Madiha on September 18, 2014 at 1:06 am said:

    Thank you so much, I checked your website today,after this mishap. yes its not your recipe. Melted chocolate right away or aftercooling? I have left it at room temperature, should I try putting it in fridge? Or just leave it at room temp. Will wait until tomorrow.Thank you so much for replying so quickly, means alot!

    Reply

    Wicked Goodies on September 18, 2014 at 9:36 am said:

    I recommend leaving a new batch of modeling chocolate out overnight to set at room temperature in the coolest room in yourplace. I dont recommend putting modeling chocolate in the fridge (unless you are in a big hurry) as that will make it too hard andthen when you go to work with it, it will be slimy.

    If your batch of modeling chocolate is indeed overly soft, you should be able to knead more melted chocolate right in withoutreheating the batch. Hopefully, though, your batch set up more overnight.

    Reply

    Inge on September 2, 2014 at 10:24 am said:

    Can I substitute Brown Rice Syrup for the corn syrup?

    Reply

    Wicked Goodies on September 2, 2014 at 1:33 pm said:

    I have read that rice syrup is a viable substitute for corn syrup but I cannot personally attest to its performance with modeling chocolateas I havent tried it yet.

    Reply

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  • ice on August 5, 2014 at 6:29 am said:

    Hallo, just came across your site,very enlightening.can I use glucose syrup for fondant as I cant get corn syrup in Germany and glucosesyrup is very expensive

    Reply

    Wicked Goodies on August 5, 2014 at 7:32 am said:

    Yes you can use glucose syrup. If you happen to have golden syrup, you can also try that instead.

    Reply

    Kate on June 29, 2014 at 10:34 pm said:

    Hi!

    I want to make the child boots from modeling chocolate,because dont want it from sugar fondant or gumpaste over my cake. Say please, willbe its really nice and accurate pretty the same as I see plenty of booties from fondant or its will be really hard to make so be...