Tuesday, July 24, 2012

Modeling Chocolate Recipe

PLEASE SEE UPDATE AT BOTTOM OF POST.

Modeling chocolate (or candy clay) is an easy and fun medium to use when decorating cakes. You can use it in candy molds, use it like regular clay to mold figures free hand, or you can use it in combination with fondant or gumpaste (50/50) to give the fondant better stability and flavor, and then use it for anything that you would use gumpaste for. It can be made with real chocolate or with candy melts. The tutorial that I'm posting today is made with candy melts. You can use dark chocolate, milk chocolate, white chocolate, or any other color.

12 oz. package Wilton candy melts (you can use any brand-just make sure you measure out 12 oz.)
1/4 cup light corn syrup

Pour candy melts into microwave safe bowl, and melt according to directions. Each microwave is different as far as power, but it usually takes me 1 1/2 minutes, stirring at 30 sec. intervals, until smooth. 
 Assemble tools and ingredients
 Only 2 ingredients needed - candy melts and corn syrup
 Pour candy melts into microwave safe bowl
 Stir after 30 seconds
 Stir again after 60 seconds
Final stir after 90 seconds - candy melts should be smooth

To allow corn syrup to pour out of measuring cup easily, coat the inside of the cup with vegetable oil spray. Measure 1/4 cup light corn syrup (any brand will do), and pour into melted candy melts. Mixture will begin to firm up immediately. Continue to stir until completely incorporated and mixture has formed a ball. Pour onto wax paper and allow to cool. When cool, put in zip-lock bag and allow to set over night at room temperature. When ready to use, take off a small piece, color as desired with food safe colors, and knead in your hands, until color is fully incorporated, and chocolate is pliable. Mold into desired shapes. 
 Use vegetable oil spray to coat inside of measuring cup
 Corn syrup will pour out of cup easier when coated
 Add corn syrup to melted candy melts
 Stir until fully combined and formed into ball
 Place on wax paper to cool
When cool, place in bag to cool at room temperature overnight

Here are a few examples of cakes items I have modeled with modeling chocolate...

 Hat, boots, and belt molded from modeling chocolate

 Booties made from 50/50 fondant and modeling chocolate
 Golf ball and tee molded from rice krispie treats and covered with modeling chocolate
Rope heart, garlands, hat, and horseshoes molded from modeling chocolate

UPDATE FOR MODELING CHOCOLATE RECIPE (DECEMBER 2016)

After making and using and loving modeling chocolate for many years, here are some tips that will help to make your recipe for modeling chocolate easier and almost fool proof:

1) My favorite brand of chocolate to use is Ghirardelli melting wafers, both white and dark chocolate. Use 1/2 cup corn syrup per lb. of wafers. 
2) If using colored candy melts, use 1/3 cup corn syrup per lb. of candy melts.
3) Be sure not to overheat your chocolate. It's best to stir the last few wafers until melted, instead of keep heating them up. 
4) Warm your corn syrup for a few seconds, so that both the syrup and chocolate are same temperature... just barely warm to the touch. 
5) If you need to color an entire batch, add the paste color to the corn syrup, stir, then add to the melted chocolate. 
6) Make sure all chocolate is incorporated without over-stirring.
7) Spread out chocolate mixture very thinly between layers of plastic wrap, and let set for no longer than 1 hour. When it is set, but still pliable, knead it into a smooth ball or log. Wrap tightly, put in zip lock bag, and let set until firm. It can usually be used in about 2 hours if necessary.
8) The modeling chocolate will be very hard. When you need to use a piece, you can put it in the microwave for no longer than 5 seconds to soften just a bit.  

More examples of modeling chocolate




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