Here’s an Easy Recipe for Making Modeling Chocolate
First: Why The Different Measurements?
Because different types of chocolate are made with different ingredients, we have included the four formulas for making modeling chocolate at home, no matter what your flavor. This recipe is for real chocolate or semi sweet chocolate chips. You can also try to use almond bark or candy melts, but some have quite a lot of vegetable shortening in them and can cause the chocolate clay to be oily or softer. If that happens, blot the extra oil with paper towels then, if your modeling chocolate is too soft, stick it in the refrigerator for a little while. Keep in mind when working with modeling chocolate that all modeling chocolate gets softer with the heat from your hands-if you find your piece getting to soft, just walk away for a little while and it will stiffen up.
Once your decorations are complete, let them sit at room temperature or in the refrigerator. Sitting lets them firm completely and will give you the sturdy chocolate decoration for you desserts that you need.
Dark Modeling Chocolate:
(You will want to use this recipe or the next modeling chocolate recipe if you are trying to make black modeling chocolate. Because it is already dark, you’ll use less black food coloring and get a better effect.)
7 ounces (200 grams) bittersweet chocolate, chopped or chips
1/4 cup (60 ml) light corn syrup
Semi-Sweet Modeling Chocolate:
7 ounces (200 grams) semi-sweet chocolate, chopped or chips
3 1/2 – 4 tablespoons light corn syrup
White Modeling Chocolate:
(you can color this with gel food coloring or paint after its been formed with gel food coloring and vodka or gel food coloring and a little corn syrup mixed together)
7 ounces (200 grams) white chocolate, chopped or chips
1 1/2 – 2 tablespoons light corn syrup
Milk Modeling Chocolate:
7 ounces (200 grams) Milk Chocolate or chips
2 1/2 – 3 tablespoons light corn syrup
1) First, melt your chocolate in a double boiler (you can also use a metal bowl over a pot of simmering water).
2) Stir your chocolate until it is fully melted.
3) Remove your melted chocolate from the heat and stir a little more to make sure that it is completely melted.
4) Add the corn syrup to the melted chocolate. (Your chocolate will start to get very thick and clay like pretty fast). Keep stirring until completely combined.
5) Put the modeling chocolate into a sturdy plastic freezer bag and refrigerate or leave at room temperature until firm (appx 2 hours). This is a step I often skip and it still works out.
6) When the modeling chocolate is firm, knead the chocolate until it is soft enough to work with. If you find it too hard to work with, cut it off into small pieces (skip the refrigerator next time), and knead until soft and pliable. You should grease the counter or table where you are working with oil or non stick spray so the chocolate won’t stick.
7) You did it! Now make something just like you would out of regular clay-flowers, letters, animals-there really is no limit other than your imagination.
What if you don’t use it all? Well, if it is wrapped well, it should keep for months-although its really hard to be sure because anytime I have extra, I let the kids make little characters and eat them
When I am making an intricate decoration, and don’t want to chance it distorting, I place wax paper on a cookie sheet and use it as my work space. When the shape is perfect I will set the entire pan in the fridge to avoid handling it while soft. Sometimes, I use ice packs from the freezer and set them beneath my cookie sheet so that the surface of the pan is extremely cold and the modeling chocolate sets faster.