How to Make Modeling Chocolate

By Booper-2

Make your own modeling chocolate to add decorations to cakes and other desserts.

Ingredients

• 16 ounces chocolate
• 1/3 to 2/3 cup corn syrup
• Candy coloring, optional

Preparation

Step 1

Melt chocolate, either in a double boiler or microwave. Allow chocolate to cool to 90-91ºF, stirring often as it cools.

Start by adding 1/3 cup corn syrup to milk or white chocolate and 1/2 cup corn syrup to dark chocolate.

Stir just to incorporate the corn syrup.

Pour out onto a cold surface like a granite countertop or marble cutting board. You can also use a baking sheet.

Knead the modeling chocolate, adding small amounts of corn syrup if needed, until soft and pliable.

Let the modeling chocolate rest for 15 minutes before using it to sculpt figures, cut shapes, or cover a cake.

You can add coloring, if desired. Wear food handling gloves and knead in the coloring.

Wrap any extra modeling chocolate tightly in plastic wrap, then seal in a zip top bag.

Store at room temperature for up to two months.