Modeling chocolate, also known as chocolate clay, is a versatile and delicious medium that can be used to create a wide range of decorations for cakes, cupcakes, and other desserts. It is made from chocolate and corn syrup and has a texture similar to fondant but with real chocolate’s rich, chocolatey flavor. In this blog post, we will show you how to make modeling chocolate from scratch, step by step.
Table of Contents
- 12 ounces (340g) of high-quality chocolate (dark, milk, or white chocolate)
- 1/3 cup (80ml) of corn syrup
- A heatproof bowl
- A saucepan
- A silicone spatula
- Plastic wrap
5 To Make Modeling Chocolate
Step 1: Melt the Chocolate
Start by chopping the chocolate into small, uniform pieces. This will help it melt evenly. Place the chopped chocolate in a heatproof bowl.
Next, fill a saucepan with about an inch of water and place it on the stove over medium heat. When the water comes to a simmer, turn off the heat and place the bowl of chocolate on top of the saucepan. Make sure that the bottom of the bowl does not touch the water.
Use a silicone spatula to stir the chocolate until it is completely melted and smooth. Be careful not to let any water or steam come into contact with the chocolate, as this can cause it to seize up and become lumpy.
Step 2: Add the Corn Syrup
Once the chocolate is melted, remove the bowl from the heat and stir in the corn syrup. Keep stirring until the mixture comes together into a ball.
At this point, the mixture will be quite soft and sticky. Don’t worry – it will firm up as it cools.
Step 3: Chill the Mixture
Cover the mixture tightly with plastic wrap and refrigerate it for at least 2 hours or overnight. This will allow the mixture to firm up and become easier to work with.
Step 4: Knead the Mixture
When the mixture is firm, please remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Then, knead it gently with your hands until it becomes pliable and smooth.
If the mixture is still too sticky, you can knead in a little bit of powdered sugar to help dry it out. But be careful not to add too much, as this can dry and crumble the mixture.
Step 5: Shape and Decorate
Once the modeling chocolate is pliable and smooth, it is ready to be shaped and decorated. You can roll it out like fondant and use cookie cutters or other tools to create shapes and designs. You can also sculpt it into 3D shapes like flowers, animals, or other objects.
You can use gel food coloring or cocoa powder to color the modeling chocolate. Knead in the coloring until it is evenly distributed.
Tips To Make Modeling Chocolate
Here are some tips to help you make the perfect modeling chocolate:
- Use high-quality chocolate: Choose good-quality chocolate to ensure that the final product has a smooth texture and a rich chocolate flavor.
- Chop the chocolate into small pieces: This will help it melt more evenly and quickly.
- Be careful not to overheat the chocolate: Chocolate can easily burn or become lumpy if it is overheated, so be sure to stir it constantly and remove it from the heat as soon as it is melted.
- Add the corn syrup gradually: Adding the corn syrup gradually while stirring constantly will help ensure that the mixture comes together evenly.
- Chill the mixture thoroughly: Cooling the mixture in the refrigerator for at least 2 hours or overnight will make it easier to work with.
- Knead the mixture gently: Knead the mixture with your hands until it becomes smooth and pliable, but avoid overworking it, as this can cause the chocolate to become too soft and sticky.
- Add powdered sugar if necessary: If the mixture is too sticky, knead in a little bit of powdered sugar to help dry it out, but be careful not to add too much, as this can make the mixture dry and crumbly.
- Use food coloring or cocoa powder sparingly: Add it in small amounts, and knead it in thoroughly to avoid over-coloring the mixture.
- Store it properly: Store modeling chocolate in an airtight container at room temperature or in the refrigerator or freezer for longer storage.
- Have fun and be creative: Modeling chocolate is a fun and versatile medium that allows you to create a wide range of decorations, so experiment with different shapes, colors, and designs to unleash your creativity.
What type of chocolate should I use to make modeling chocolate?
You can use any chocolate (dark, milk, or white) as long as it is high-quality chocolate.
Can I use a corn syrup substitute instead of corn syrup?
Yes, you can use glucose syrup or golden syrup instead of corn syrup.
How long does it take to melt the chocolate?
It depends on the amount of chocolate you are melting, but it usually takes about 2-3 minutes.
Can I melt the chocolate in the microwave?
Yes, you can melt the chocolate in the microwave for 20-30 seconds, stirring between intervals.
Can I add flavors to the modeling chocolate?
Yes, you can add different flavors, such as vanilla extract, coffee, or liqueurs, to the chocolate before adding the corn syrup.
How long should I refrigerate the modeling chocolate?
You should refrigerate the modeling chocolate for at least 2 hours or overnight.
Can I freeze modeling chocolate?
Yes, you can freeze modeling chocolate for up to 3 months. Let it thaw at room temperature before using it.
How do I color modeling chocolate?
You can use gel food coloring or cocoa powder to color modeling chocolate. Knead in the coloring until it is evenly distributed.
Can I use modeling chocolate to cover a cake?
Yes, you can use modeling chocolate to cover a cake, but it is more commonly used for decorations.
How long does modeling chocolate last?
Modeling chocolate can last several weeks if stored in an airtight container at room temperature. It can last for several months if stored in the refrigerator or freezer.
Making modeling chocolate is a fun and rewarding activity that can take your cake-decorating skills to the next level. With just a few simple ingredients and basic equipment, you can create beautiful and delicious decorations that impress your friends and family. So why not give it a try?