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Modeling Chocolate

Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.

Time
10 minutes plus setting
Yield
550–650 g (1¼–1½ lb)

Ingredients

  • 450 g (1 lb) chocolate
  • Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
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Method

  1. Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
  2. Leave to cool slightly to temperature around 35 °C (95 °F).
  3. Combine in syrup, slowly mixing well to thicken the mixture.
  4. Transfer to a cling film, wrap and flatten, and leave to cool completely.
  5. Knead the modeling chocolate until pliable and smooth.

Notes

  • To use, knead or briefly microwave the modeling chocolate to soften.
  • If the modeling chocolate is too firm or crumbly, knead in more syrup, a tablespoon at a time.
  • You can make colored modeling chocolate by mixing white modeling chocolate with a few drops of food coloring.
  • Wrap the modeling chocolate in cling film to keep it from drying out.

Equipment

  • Heatproof mixing bowl
  • Microwave
  • Spatula
  • Cling film

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