How to Make Dark and White Modelling Chocolate
I have a confession to make. For a loooong time, I avoided making or using modelling chocolate because I didn’t have much success with it and thought that it was too difficult to make. In Australia at the time, you could not buy it off the shelf. Turns out, it’s not hard but there are a few things I was doing wrong which is what frustrated me in the first place. Once I knew what they were, my modelling chocolate came out perfect all the time and I now use it for so many things!
I thought I’d share my experiences here and hopefully this inspires you to give it a go if you are on the fence or avoiding it like me! Enjoy the recipe and video below:
White Chocolate – 1 cup corn syrup + 1kg white compound chocolate
Dark Chocolate – 3/4 cup corn syrup + 1kg dark compound chocolate
Some things I have learned about making modelling chocolate:
- Use compound chocolate! For a long time, I tried using good quality chocolate and would always end up with an oily mess. So now I have learned, cheap chocolate is the best.
- Not all chocolates are created equal. You might find you have success with one brand but may have to adjust your ratios slightly for another brand. So if at first you don’t succeed, try altering the ratios a little or try a different chocolate brand.
- If you want to colour your modelling chocolate, add any gel paste colours to the corn syrup before mixing it into the chocolate. If you have powdered colours, you can add that to the chocolate.
- Once the modelling chocolate has set, you can colour it with gel paste the same way as you colour fondant.
- If you are lucky enough to live in a country where candy melts are cheap and easily available, you can definitely use those! It’s much easier to get coloured modelling chocolate that way too. The video below of making modelling chocolate is for the rest of us who can’t get candy melts that easily.
- Use a plastic bowl to heat up the chocolate. I used to use a glass bowl and because glass retains heat, it would cause hot spots in my melted chocolate and also cause the mixture to go oily. When I switched to using plastic (after watching Karen Portaleo make her modelling chocolate) I never had that oily problem anymore.
- Only heat up your corn syrup if it’s too solid. I used to heat it up all the time but the heat of the corn syrup would sometimes cause the mixture to become oily (when it’s too hot, the oils split from the chocolate). So now I only heat it up very gently in winter and I have found that I can stir/mix for longer without the mixture going oily.
- If you don’t have corn syrup in your country, I have been told you can use glucose with a couple of teaspoons of water. Some people have tried it with golden syrup too (although I have not… so feel free to share your experiences below if you have!)
Have you made modelling chocolate? If so, please feel free to share your tips/ learning experiences below too!
What do I use modelling chocolate for?
Lots of things! I use it on its own to build up features underneath a cake, or even mix it with fondant to prevent the fondant from drying out when I am covering a complex cake. Some people even make figurines with it (although I have not personally done that). Check out the video below where I use modelling chocolate to make succulents 🙂