Whether you are making figurines, sculptures, flowers or covering a cake, the pliability of modeling chocolate makes the project a breeze. Modeling chocolate is also super smooth, which means that every seam blends flawlessly into the next. It only takes two ingredients and bit of heat to make modeling chocolate. If you want to mix up a batch of different colors for your craft, you will need to have just a few more items on hand to complete the task.
Modeling chocolate comes in a variety of flavors. Although you may be drawn to milk chocolate, bittersweet or semi-sweet, none of these is ideal for coloring. For the most vibrant colors, white modeling chocolate is the way to go. Once you have the white modeling chocolate on hand, grab some liquid food dye and a box of cornstarch to begin the coloring process. A pair of clean rubber gloves is also a must to avoid staining your hands.
Kneading the food dye into the modeling chocolate is best when you only need a small amount to complete a project. After slipping on the rubber gloves, remove the amount you need from the prepared batch of white modeling chocolate and roll it in a ball between your fingers. Flatten the ball and squeeze a drop of food dye onto the center, followed by an equal amount of cornstarch to absorb the liquid. Knead the modeling chocolate in your hand by squishing and pulling it apart with your fingers. Add more food dye and cornstarch as needed.
If your food dye does not come in a squeezable tube, a toothpick can help. After removing a piece of white modeling chocolate from the prepared batch, dip a toothpick into the container of food dye. Remove a small amount of food dye with the tip of the toothpick and then wipe the toothpick over the modeling chocolate -- adding an equal amount of cornstarch. Knead the color into the modeling chocolate, adding more dye and cornstarch as needed.
Making Your Own White Modeling Chocolate
Break apart one giant-sized, white chocolate bar -- about 7 ounces. Place the chocolate pieces into a double boiler on the stove and stir until melted. Remove the pot that contains the chocolate from the heat, allow it to cool for a minute or so, and then add a ping-pong ball sized amount of corn syrup. Add a drop or two of food dye to the mix and stir thoroughly. Keep stirring until the color is well blended and the corn syrup and white chocolate well combined. For more intense color, add a few more drops of food dye and stir again. Transfer the colored modeling chocolate to a plastic freezer bag and chill in the refrigerator for 2 hours before removing and kneading it until pliable.
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