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Thursday, December 16, 2010

Modeling Chocolate

Modeling Chocolate
(a.k.a. Candy Clay)

I finally got around to posting my experience making modeling chocolate.  Neat stuff!  It definitely has its pros and cons.  I used this stuff to make brains on Halloween.

  • 12 oz candy wafers
  • 1/4 c corn syrup
After doing my preliminary research on the web, I found that the many recipes range in ratio of chocolate / candy to corn syrup.  I picked the 1 lb to 1/3 c recipe.  

Melted candy.

Corn syrup.

Together at last.

Wow, that's gross looking.

Stored in baggie.

Still gross looking.

After the mixture set overnight, I could break off a chunk and work with it.  It has to be kneaded and warmed by hand before you can do anything.  Anything, like, make roses!

A big "THANK YOU" to all the cakecentral.com members who told me that you can color modeling chocolate with food coloring gel.  I had originally thought the chocolate coloring rules applied (only use oil-based or powder colors), but that is not the case!  Here's a dollop of Americolor Burgundy.

Hurray!  I can use all my colors!


  • can't get any simpler than a 2-ingredient recipe
  • malleability changes with temperature (also a CON)
  • tastes good (sometimes better than fondant ... depends on my mood)
  • can use cheap almond bark or expensive gourmet chocolate, all user-preference
  • can feel greasy when some of the oils are worked out (I hate that ... I have to wear gloves because that's a pet peeve of mine)
  • malleability changes with temperature (also a PRO)
  • can be overworked easily (my hands seem to be hot) and will require "rest"
I need more projects with this stuff before I can make any further assessments.  


  1. I made modeling chocolate once and made the mistake of putting it in the fridge. Talk about a brick! I'll have to try it again using your recipe! Thanks for sharing!

  2. Hi Chris,
    Silly question: can I substitute candy melts for candy wafers? Ty :)

    1. I've found that this stuff goes under a variety of names: candy melts, candy wafers, almond bark, candy coating, etc. Real white chocolate works too.

      Lately I've been buying my local grocery store's brand of "vanilla candy coating" at about $3/lb.

  3. Thanks Chris for your reply :) The cost of candy melts here (Singapore) for 12 oz is liks $6. I wish I live there hehehe Hopefully, I can try the modelling chocolage soon! TY again.

  4. Do you have any suggestions for making the modeling chocolate easier to work with after freezing. It seems to take a long time to work with your hand to get it to a "moldable" consistancy. WOuld putting it in a baggie in lukewarm water hurt it somehow?

    1. Baggie in water might work. You could also try microwaving it in very short increments.


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