Lauren Kitchens also did an amazing Craftsy class on modeling chocolate. Click HERE for 25% off that class! Just an FYI…She uses real chocolate in her class so beware because our recipes are different because I use Wilton candy melts most of the time. My friend Summer Stone has done several posts on modeling chocolate too…see that post HERE.
The method to make candy clay and real modeling chocolate (made with real chocolate) is the same…the ingredients change a bit. You use only two ingredients…chocolate (or candy melts) and light corn syrup (or glucose if you can’t get corn syrup in your area).
1/2 cup of corn syrup (5.6oz)
*If you work in grams, then use THIS website for conversions. You still use the same multipliers!
All done! Nice and smooth and ready to store away!
What if I want to make a smaller/larger batch of candy clay?
What if I want to make a smaller/larger batch of modeling chocolate?
If you want to make more or less than 1lb of modeling chocolate than you need to use a .35 multiplier for chocolate to corn syrup. So, take the ounces of melted chocolate you have, and multiply it by .35 to get how many ounces (by weight) of corn syrup you need to add.
Note: If you work in grams, then use THIS website for conversions. You still use the same multipliers!
HELP! – When I knead my modeling chocolate it’s really crumbly and falls apart!
If after you’ve left your modeling chocolate to rest overnight (after you’ve made it and done the initial kneading then wrapped it up) and it’s real crumbly, knead it and warm it up as best you can. Then, add a few drops of corn syrup into the modeling chocolate and knead it up. You might need to add a little crisco/shortening onto your hands. Work it until it feels smooth and let it rest/cool down a bit. Add more corn syrup (or glucose) until it smooths down.
You can also add a little fondant that is about half the size of your modeling chocolate (up to the same size as your modeling chocolate) and knead that in. It will smooth it out beautifully and allow you to roll it out with a smooth surface. It will change the consistency a bit and won’t set up super hard after doing that…but it will save your modeling chocolate and still work beautifully for cake decorations. When you roll it out on your work surface, use a little cornstarch, or for smaller decorations you can roll it out on wax paper. Then, let it sit 10 min. or so, then cut out your shapes. Letting it sit for a bit will help the chocolate to firm up the medium a bit and you’ll get beautiful cuts!!
If you are trying to use it for flowers or figurines, you can knead in some gumpaste to it instead of fondant. That will help it set up pretty firm and be a lot more stable!
Option #1: If you are going to color a whole batch, say turning a dark chocolate modeling chocolate to black, you can add several (5-8) drops of Americolor (or Wilton) black gel to the corn syrup BEFORE you mix it into the melted chocolate. Then, mix it up and add the coloring/corn syrup into the melted chocolate and Voila! – black modeling chocolate (or pink, or red, or green…or whatever color you want!)
Option #2: Knead in the color just like you would knead it into fondant…after you make the modeling chocolate and let it sit up, add a few drops of color and work it all together until the color is uniform throughout.
You can use basic gel colors in both situations.
Can I use modeling chocolate in hot climates?
Modeling chocolate is made of chocolate…so, it’s sensitive to heat!! :) If you are concerned about the heat melting your decorations, then make sure to use gumpaste. It’s fine to use modeling chocolate on the side of a cake in warmer climates, but don’t try to use it for figures or flowers…they will droop. In hot climates, I might not use it at all. You really need to play with it. I live in Oregon (USA) which is a very cool climate with little humidity…so, I haven’t been able to test the limits on how hot of an environment it will work in!
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. There’s no set percentage on mixing…it just depends what I’m using it for.
I use straight modeling chocolate for most all my decorations. But, I will add 10% fondant to get a real thin medium (modeling chocolate can crack the thinner you roll it because the thinner it gets the colder it gets and the firmness of it will create cracks) or to tint my modeling chocolate a lighter shade. Since I don’t have white modeling chocolate on hand very often, I’ll just use white fondant.
Also, if you need it to be slightly more stable (say you’re working on a flower), you can mix it with gumpaste or even add Tylose powder to it. The reason I would use a little modeling chocolate in my gumpaste is because it makes it taste much better and keeps it from getting ROCK hard…and to me inedible.
If I’m paneling a cake (instead of draping) I’ll use up to 70% modeling chocolate because I can warm up the seams and basically make them disappear with the warmth of my fingers. You can also add it to fondant you’ll use to drape a cake, but not more than 10-15% because again, as it gets thinner, it firms up and you lose elasticity…something that’s important when covering a cake.
How do I store it?
After you knead it and bring it all together in a smooth medium, I wrap it up in plastic wrap and keep it at room temperature for several months. If I know I won’t need it for longer than a few weeks, I keep it in the freezer. I take it out and bring it back to room temp before kneading and rolling it out.
Can I paint on it?
Yes and no! :) You can’t use water based colors (like Americolor or Wilton gels) very well on them…it just beads up. However, the more fondant that’s mixed with the modeling chocolate, the better it becomes and the less beading you’ll notice. So, if you’re going to want to paint something, perhaps mix fondant with it.
You can use dry dusts or dusts mixed with vodka on modeling chocolate. It works beautifully. In fact, I think the gold/silver luster finishes look better on modeling chocolate than on fondant because modeling chocolate is so smooth and the finish on the metallic is therefore nice and smooth!!
Edible pens can work too…the best are Americolor Gourmet Writer. I’ve used Wilton and they don’t work as well…again, they bead up a bit. It is slightly difficult to write on modeling chocolate as the pen can get hung up on the soft chocolate…but if you use a soft hand and keep the pen flat/at an angle, it works!!
I think that’s it!! :) If you have any other questions or something I miss, please leave a comment and I’ll add it up above!! I hope that clears up any mysteries and helps you all make modeling chocolate a bit easier next time!! It will change the way you decorate your cakes!!
OH, and remember my Craftsy Class is always 50% off right HERE! I make it during the class and show you how to use it to decorate four beautiful cakes!
To see a post on what this class is all about, click HERE.