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