Modeling Chocolate Recipes

MODELING CHOCOLATE

Steps:

• Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
• Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
• Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours).
• When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
• At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake. It can also be placed around the outside top edge of the cake.
• This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves or any other decorations.
• Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.

MODELING CHOCOLATE RECIPE

Steps:

• Melt chocolate or confectionery coating. (Click here for instructions.)
• Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often.
• Pour in the corn syrup.
• Stir slowly until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
• Place the modeling chocolate in a zip-top bag and set aside to cool at room temperature for a few hours.
• OR pour the modeling chocolate out onto a countertop, preferably marble or granite. Spread it out then scrape it up. Repeat. Continue to do this until it thickens.
• Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate.
• Add more corn syrup, if needed, until the candy clay is nice and pliable.
• Wrap the modeling chocolate in plastic wrap and place in a zip-top bag or airtight container.
• Allow to dry for at least 30 minutes before using.

MODELING CHOCOLATE FOR CAKE DECORATING

Steps:

• Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
• Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
• Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
• Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.

MODELING CHOCOLATE

Steps:

• Melt candy melts in a plastic or microwave-safe bowl in the microwave or stove-top sauce pan.
• Warm corn syrup and add food coloring. Remember that your final product will be lighter than the color of your corn syrup. You can also add color later if you want.
• Fold mixture together with a spatula until mixture starts to seize and resembles soft serve ice cream.
• It is important to not over-mix or your modeling chocolate will get oily.
• Wrap in plastic and let set until chocolate is firm but still pliable. Usually a couple of hours depending on how hot it is in your room.
• Unwrap chocolate and knead until smooth, smashing any hard lumps with your fingers.
• Re-wrap chocolate and place back in plastic wrap to set up until hard.