Modeling Chocolate

Modeling Chocolate

I love using modeling chocolate for sculpting; sometimes I'll mix it with fondant for covering cakes.  This is the recipe I always use because it's cheap and easy.  

If you've never used modeling chocolate before, be warned that it's not like fondant or gumpaste.  I advise to review several tutorials on how to make and use modeling chocolate.

• Modeling chocolate does not stretch like fondant, so don't expect to cover a cake with it like you would fondant.  You can cover the sides in one section and cover the top separately.
• Modeling chocolate does not dry, but it solidifies at room temperature.
• Modeling chocolate is sensitive to temperature; it's more malleable when warm.  If it gets too hot, it will start to separate.

See the NOTES section afterwards for a few more tips.

Ingredients:

• 1 lb white candy coating (aka almond bark, candy melts) or white chocolate
• 1/3 c light corn syrup

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Directions:

In a bowl, gently melt candy until smooth either by microwaving for 30 second bursts (stirring in between) or over a double boiler.  

Add corn syrup and stir. 

It's going to start to get weird.

The candy will appear to seize.

Keep calm; keep stirring.

Yes, I know it looks awful, but it's ok.

Once the corn syrup is mixed in, this will look like an oily, clumpy mess.  Don't worry.  Put it inside an air-tight container.  I like to store mine in quart-size freezer bags.  Leave this on the counter overnight to set.  After a few hours it will solidify and re-absorb the separated oil.

After a good night's rest...

Remove from bag.

Knead well to get rid of any lumps.

Color as desired!

NOTES:

• I use my local grocery store's brand of candy coating.  It's usually $3/lb.
• I don't really care about taste, hence the cheap ingredients.  If you care, use tastier stuff.
• You can color modeling chocolate with gel food colors (e.g. AmeriColor), but adding a lot may change the consistency and usability.  If you need deep colors, you can use powder food coloring or start with pre-colored candy melts (e.g. Wilton).
• If you think your modeling chocolate is too oily, you can soak some of it up with a paper towel.
• Got hot hands?  Try not to handle the clay too much.  Let it sit on a cool surface, e.g. marble slab.
• It is possibly to airbrush modeling chocolate, but you must do very light coats with lots of dry time in between.  I have not done this before, but this was told to me by Mike McCarey at a demonstration ... and I will believe anything he says.
• I store mine in ziplock bags in the pantry for a couple months.  I don't think it's necessary to store in the fridge or freezer.  
• I sprinkle powdered sugar on my work surface to prevent sticking, just like fondant.