What is Modelling chocolate made of?

Modeling chocolate is made from melted chocolate and corn syrup to make a flexible, moldable, delicious clay. How to make fool-proof modeling chocolate! Whether it’s candy melts, white chocolate, dark chocolate or you want to use glucose instead of corn syrup.

What is the difference between modeling chocolate and fondant?

Modeling chocolate, also known as chocolate clay, is a pliable mixture of chocolate and corn syrup. It is very similar to fondant but it tastes like chocolate. It dries harder than fondant, so sculpted pieces made of modeling chocolate will hold their shape really well.

Can you color modeling chocolate?

White modeling chocolate can be colored using gel, liquid or powdered food coloring. I recommend using candy coloring, but icing coloring will work, as well. Grocery store liquid food coloring will work in a pinch, just know that by adding liquid to the modeling chocolate, that it will become a bit softer.

Can you mix modeling chocolate with fondant?

YES! Modeling chocolate is AMAZINGLY friendly with other mediums like fondant, gumpaste and even Tylose powder. I mix it with my fondant if I need to roll it extra thin or need it a little more elastic. Since I don’t have white modeling chocolate on hand very often, I’ll just use white fondant.

What’s the best way to make Modeling chocolate?

Instructions Melt candy melts in a plastic or microwave-safe bowl in the microwave or stove-top sauce pan. Warm corn syrup and add food coloring. Fold mixture together with a spatula until mixture starts to seize and resembles soft serve ice cream. It is important to not over-mix or your modeling chocolate will get oily.

Do you add corn syrup to Modeling chocolate?

Incorporate the corn syrup slowly to the chocolate, stirring slowly, until well combined. The chocolate will start to harden almost immediately. You need to make sure the corn syrup is mixed in, but if you mix it too vigorously at this point, again, you may get greasy modeling chocolate.

How long does it take for Modeling chocolate to soften?

Modeling chocolate is always really hard when it’s been sitting for over 24 hours. Just pop it in the microwave for about 10 seconds to soften it up and knead it until it’s pliable again. For this recipe I am using roughly a 4:1 ratio which is four times as much chocolate as corn syrup.

Can You Heat dark chocolate in the microwave?

Dark chocolate will harden much more than milk or white. If it is just too hard to knead, you can heat it on the defrost setting in your microwave. Work slowly, breaking off pieces and heating them for 5 seconds at a time, kneading between each heating session. If you overheat the chocolate, you’ll end up with greasy modeling chocolate.