How to Mold Modeling Chocolate

Mold chocolate to make intricate chocolate decorations.

Modeling chocolate consists of melted chocolate and corn syrup. When this mixture cools, it has a stiff but pliable texture similar to firm taffy such as a Tootsie Roll candy. You can shape modeling chocolate in the same way you would shape modeling clay, and use your creations to decorate cakes, cupcakes or other desserts. Using a mold to shape the chocolate allows you to quickly make decorations even if you have no artistic ability or sculpting skills.

Things You'll Need

• Mold
• Non-stick cooking spray
• Cocoa powder
• Modeling chocolate
• Wax paper

Instructions

1. Spray a clean mold with non-stick cooking spray.

2. Dust the mold with a thin coat of cocoa powder. The cocoa powder will stick to the non-stick cooking spray - this will make it easy to remove the molded chocolate.

3. Roll a piece of modeling chocolate into a ball larger than your mold. It is better to make the ball too big than too small because you can always trim away any excess modeling chocolate.

4. Press the ball of modeling chocolate firmly into the mold and pack it down to completely fill the mold.

5. Grasp one edge of the modeling chocolate and peel it gently out of the mold.

6. Place the molded chocolate on a piece of wax paper and trim away any excess chocolate around the edges with a sharp knife.

References

• "Wilton 2004 Yearbook"; Wilton; 2004
• "What's New, Cupcake?"; Karen Tack and Alan Richardson; 2010