Cookbook:Modeling Chocolate

Modeling Chocolate
Yield	550-650 g (1¼-1½ lb)
Time	10 minutes plus setting
Difficulty

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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.

Ingredients

• 450 g (1 lb) chocolate
• Glucose, corn or golden syrup (approximately 90-210 g / ¼ to ⅔ cup depending on type of chocolate), more if needed

Ratios

Type of chocolate	Chocolate-to-syrup ratio	Syrup amount
White chocolate	4:1	⅓ cup (110 g)
Milk chocolate	3:1	½ cup (150 g)
Dark chocolate (50% cocoa solids)	2.5:1	⅝ cup (180 g)
Dark chocolate (70%+ cocoa solids)	2:1	⅔ cup (210 g)
Candy melts	5:1	¼ cup (90 g)

Equipment

• Heatproof mixing bowl
• Microwave
• Spatula
• Cling film

Procedure

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

Notes, tips, and variations

• 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.