How to Make Modeling Chocolate -- An Easy Two-Ingredient Recipe For Cake and Dessert Decorating

Whimsical roses are easily created using modeling chocolate.

A beautifully decorated cake does not necessarily require extravagant ingredients or a high level of expertise. Unlike gumpaste or fondant, the medium of modeling chocolate is easy to use and only requires two simple ingredients. From roses to whimsical figurines, all can be created using modeling chocolate.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 8 oz. dark chocolate
• 3 1/2 oz. corn syrup
• Plastic wrap
• Spatula
• Glass or metal mixing bowl
• Medium saucepan

1. Melt the chocolate over a double boiler. To create a double boiler, fill the saucepan with water, bring it to a boil, turn off the heat, and rest the bowl on the inside rim of the saucepan, just above the height of the water. This ensures the chocolate does not get overheated.

2. Cool the melted chocolate until it feels cool, but is fluid.

3. Heat the corn syrup until it just starts to boil.

4. Add the heated corn syrup to the melted chocolate and mix with a rubber spatula until it forms a smooth paste.

5. Wrap the mixture in plastic wrap and refrigerate.

6. Allow the modeling chocolate to firm and chill all the way through. This may take up to an hour.

7. Remove the modeling chocolate from the refrigerator and knead until it becomes soft and pliable.

8. Shape into logs for easy storage. Store wrapped and refrigerated.

Tips & Warnings

• If modeling chocolate sticks to your working surface, dust the surface with a light coating of cocoa powder.

• For white or milk chocolate modeling chocolate, reduce the amount of corn syrup to 3 oz. White chocolate modeling chocolate can be easily colored with any variety food dye.

• Modeling chocolate can be stored in the refrigerator for up to 8 months.

• Do not store finished chocolate pieces in the refrigerator. They become wet and sticky.

References

• "Baking and Pastry: Mastering the Art and Craft"; The Culinary Institute of America; 2004
• "How Baking Works: Exploring the Fundamentals of Baking Science"; Paula Figoni; 2008

Resources

• Read this Article in Spanish
• Retail Bakers of America