## 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. We’ve got all the ratios, recipes, tips and techniques for success every time.

Modeling chocolate is what you wish play-doh tasted like when you where a kid. It’s yummy to eat, you can color white modeling chocolate with regular food colors or you can use dark chocolate to make darker colors like black.

When I first heard of modeling chocolate I was super nervous to even give it a try. For some reason chocolate really intimidates me! But once I made it, I wondered why it took me so long to give it a try.

## What is modeling chocolate used for?

Modeling chocolate is super versatile and used for a lot of things in the cake decorating industry. I personally use it a lot for sculpting realistic faces because it works very much like clay. You can build it up, smooth out the seams and it holds details really well. After the face is sculpted I can then add the face to a bust cake.

Modeling chocolate is also really great to model figures with, make chocolate flowers, bows or pretty much any type of decoration. Some people even use it to panel cakes.

Here’s a little video I made a few years back of using modeling chocolate over a chocolate skull mold to make a realistic face.

## Modeling chocolate recipe

This is the modeling chocolate recipe I have been using for years. It’s very dependable and easy to make because of the candy melts. Candy melts are basically fool-proof chocolate. You don’t need to temper them and they are easy to work with.

I melt down my candy melts in the microwave. I start with 1 minute and then go in 30 second increments stirring in between. White chocolate melts VERY easily so be careful to melt in short bursts or you will burn it and there’s no coming back from that.

After my candy melts are melted, I warm up my corn syrup for 15 seconds. Just to make it a little bit easier to pour out of the container. This also makes it easier to incorporate into the chocolate because if your corn syrup is really cold, it will make the chocolate it touches really harden faster than the rest of the chocolate so you’ll get lumps.

## How to get smooth modeling chocolate

The secret to making perfect modeling chocolate is not to over-stir. You want to mix until all your corn syrup is incorporated and there are no wet streaks but stop as soon as it starts to seize up and look like soft serve ice cream. If you keep stirring expecting it to get harder, the opposite will happen. You’ll notice some oil will start to seep out and separate. This is the cocoa butter.

The best thing to do in this instance is stop mixing, let thing cool down and slowly incorporate it all back together. You might have to physically smoosh some bits of cocoa butter in the end to get it smooth.

Once the chocolate is at the ice cream stage, go ahead and pour it onto some plastic wrap and let it “half set”. This is the secret to getting the perfect modeling chocolate every time. I flatten my mixture down so it sets fairly evenly. You can put it in the fridge to make it set faster or let it sit on the counter.

Once it’s mostly firmed up but still flexible, you can then knead it until it’s smooth. I usually let it set for even longer to firm up before using.

Something to remember. When your chocolate is FULLY set it will be HARD. You’ll think it’s totally broken and you messed it up. You didn’t! 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.

## What is the ratio of chocolate to corn syrup for modeling chocolate

For this recipe I am using roughly a 4:1 ratio which is four times as much chocolate as corn syrup. This results in a fairly sturdy modeling chocolate which I prefer for most projects. You will have to adjust your ratio depending on the type of chocolate you are using.

Candy Melts – 4:1 – 16 oz chocolate – 3.5 oz corn syrup

White chocolate – 4:1 – 16 oz chocolate – 4 oz corn syrup

Dark chocolate – 2:1 – 16 oz chocolate – 8 oz corn syrup

The process for making the modeling chocolate is the same

## How to color modeling chocolate?

Believe it or not there is no special food coloring required to color modeling chocolate. Modeling chocolate already has liquid in it (corn syrup) so adding more won’t hurt. I like to use artisan accents food coloring because it is highly concentrated or you can use regular gel food colors like americolor.

Most of my modeling chocolate ends up skin colored. To make skin color I like the ivory food color from americolor. Sometimes I add in some warm brown if I want the skin to be a bit darker. Of course the color combination it up to your preference.

For really dark colors like black, I would recommend starting with dark chocolate so you don’t have to add a lot of color to get it dark. I always let my chocolate rest after adding color because it’s always really soft.

## How do you use modeling chocolate?

So a lot of people struggle with modeling chocolate at first because they want to use it like you use fondant. It’s not the same. It is very sensitive to the heat of your hands. I will see students in my class mindlessly softening the chocolate in their hands while they think about where to put it and before you know it, you’ve got mush.

For most of my bust cakes, I use modeling chocolate over a solid chocolate skull mold to make the face as anatomically correct as possible. The chocolate works much like clay and allows me to get really realistic results like in my squid contessa timelapse. Check out my tutorial on how to sculpt a face on a chocolate skull.

Modeling chocolate is meant to be place onto a cake and smoothed with a tool or modeled quickly on the top of the table. Mike McCarey says in his craftsy classes, let the table hold the chocolate for you. Wise words because if you try to hold that chocolate, you’re gonna end up with a mess.

I prefer to use this yellow clay tool, fondly named my magic tool, for smoothing out chocolate. Keeps my fingers from getting messy and my hands from making the chocolate too hot.

## What the difference between modeling chocolate and fondant?

One question I get a lot is can you use modeling chocolate the way that you use fondant. The answer is kinda. You can definitely make little details and accents out of modeling chocolate much like the way you use fondant but it doesn’t have the stretch like fondant does. So if you want to cover your cake in modeling chocolate you have to panel it.

## Is modeling chocolate edible?

Ok this is just a weird question. Of course it’s edible! And it’s quite delicious! Much more delicious than fondant if you ask me.

Modeling chocolate is a great alternative for people who don’t like fondant.

## Can you make modeling chocolate with glucose?

I have heard that you can make modeling chocolate with glucose the same amount as corn syrup but you may find that your chocolate is too crumbly because it’s not exactly the same thing. If you find that your modeling chocolate is setting too quickly or is too firm, then up your recipe by an ounce until you get the right consistency. You can always re-melt it, add in my syrup and let it set again. No need to throw away your experiments.

## Where to buy modeling chocolate

Ok so truth be told, I haven’t made my own modeling chocolate in years! Not since my friend Nathalie invented this amazing modeling chocolate called Hot Hands. You might have guessed, it’s specially formulated to resist the heat of your hands. She’s based in San Diego CA so she knows hot!

Once I used this amazing chocolate in one of my classes I was hooked! I now exclusively use Hot HandsΒ because it’s sooooo smooth, super firm and great for sculpting and if you have hot hands (like me) even better. If you’re a member of my online school Sugar Geek Show then you get an exclusive discount as well.

Want to see how to make modeling chocolate? Check out this very old video from forever ago but still does a good job of showing the steps to making perfect, fail proof modeling chocolate. Sorry about the weird music. I was still learning lol.

## Modeling Chocolate

A modeling chocolate recipe that has no lumps, is smooth and easy to work with. Can be made from candy melts or real chocolate. Used by the pros.

### Ingredients

#### White Modeling Chocolate (from melties)

- 1 lb white candy melts
- 1/3 cup corn syrup (or glucose) Warmed for a few seconds until about body temperature
- Few drops gel food coloring If you plan on coloring, if not, leave out

#### Modeling Chocolate (from real chocolate)

- 1/2 cup corn syrup 1/2 cup weighs about 5.6oz
- 1 lb chocolate (any kind)

### 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. Remember that your final product will be lighter than the color of your corn syrup. You can also add color later if you want.

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.

Wrap in plastic and let set until chocolate is firm but still pliable. Usually a couple of hours depending on how hot it is in your room.

Unwrap chocolate and knead until smooth, smashing any hard lumps with your fingers.

Re-wrap chocolate and place back in plastic wrap to set up until hard.

### Recipe Notes

Your chocolate will be hard every time you to to use it and you will need to re-heat it a few seconds (5-15 depending on your microwave) before each use.

Do not over-heat or it will get too soft and you'll have to wait for it to harden up again before you can use it.

**Calories**5548 Calories from Fat 2709

**% Daily Value***

**Total Fat**301g

**463%**

**895%**

**Cholesterol**95mg

**32%**

**Sodium**656mg

**27%**

**Potassium**2612mg

**75%**

**Total Carbohydrates**760g

**253%**

**100%**

**Protein**44g

**88%**

March 29, 2018

For modelling chocolate how long do you think it will hold up in heat stiffener to add.

There isn’t a stiffner to add to modeling chocolate. Def keep it out of high heat areas

How long is modeling chocolate good for? I wanted to get started in making some for my sons cake, but his birthday isn’t for another 2 weeks. Will it still be alright by then?

Forever really, it might dry out after a year but a week is nothing π

uummm i messed it up and it’s super greasy is there any way to recover it

Wait for it half set and mix the oil back into the chocolate. You might a few lumps from the oil seperating

Loved it, super easy to make and works great!

In the tutorial, say that with glucose if it gets too hard you should raise the recipe in an ounce, glucose or chocolate?

The glucose is what makes the chocolate softer so increase the glucose π

or both

I have used this recipe many times. Worked perfectly for my waffle suspension cake!

I have used other modeling chocolate recipes in the past and have had either broken chocolate or an oily mess. Liz’s modeling chocolate has always been great to work with. Holds its shape, is great to work with and is so nice and smooth! I have done it with both the candy melts and the chocolate and I will say so far I like working with the candy melts best.

Thank you Michelle! I’m so happy to hear the recipe works for you <3

Hi..

Can this recipe used in hot and humid weather conditions?

I use gumpaste to make models cos it doesn’t melt in this weather conditions but it gets harder to work with as it dries up fast. Please advice.

Thank you

yes this can be used in any environment

Hi,

Even with real white chocolate or only with candy melts?

Melties work better because they aren’t as oily

Candy melts come in a 12 oz pkg…would the appropriate amount of corn syrup be closer to 1/4 cup?

Probably a good estimate

Hi, You say the modeling chocolate lasts about 1 year, but the modelling chocolate should be kept in the fridge, or at room temperature, in a cool, dry place? Thanks.

Room temperature, anywhere you would keep normal chocolate π

Thank you SO much for helping the world make better cakes! This came together flawlessly. I really appreciate all of your videos and I canβt wait to get a copy of your book!! Alll the best! Kristen

You’re very welcome and thank you for taking the time to leave a comment. That’s so nice to hear you are enjoying the tutorials and they are helpful to you!

I tried the recipe as well as a few others and this one is by far the best. Details on the amount of chocolate and corn syrup were really helpful. As this.is my first attempt I wanted to get the best information. I believe I have found it. Thank you so much.

Thank you so much for this tutorial! I’m attempting to make this modeling chocolate for the first time today.

I’m excited to create my fall cake with pumpkins, fall leaves and some fall flowers maybe.

Auctioning it off and monies will go for my nephews kidney transplant.

Thank you again for sharing this recipe and your talent with us!!

So i made three batches this morning, two with candy melts, white and black, then i made dark chocolate using chocolate… the dark chocolate hasnt set up! its too soft and i did the 2:1 ratio on the corn syrup… can this be fixed???

You can always melt down everything and add more chocolate

Hello. For the corn syrup with real chocolate, is it ok to use a light corn syrup? And if so does the ratios change? Thank you!

Yes you can use light and no it doesn’t change

You say you can add the coloring in later, which is what I will probably do for my son’s cake because there are quite a few smaller elements that are different colors. What is the best approach to separating and adding the color in later?

Simply separate and color as desired and let rest overnight before you use it because it will be very soft after coloring.

Perfect recipe!!! Very easy to make. Thank you!

If it is really hard after sitting, will it be like cement on the cake once the cake is finished? For example if the cake is done the day before?

Thanks

Yes chocolate will be very hard at room temperature. That is the nature of chocolate π you wouldn’t want it to be soft or it would just collapse on the cake.

Hi Liz,

Do you have a favorite brand of candy melt you like to use for a great taste?

Thank you

I use Guittard apeels for all my chocolate projects because I can buy them in bulk locally

My recipe said to knead my chocolate and Glucose together and squeeze out all the cocoa butter from it , i did this and it went very hard to knead after that. Do you knead all the cocoa butter from your mixture. Thank you.

So are you asking about your own recipe or mine? I suggest reading my recipe and following the directions.

I tried this with real milk chocolate (Whittakers), 200g:60g ratio of chocolate to glucose syrup, it turned into a crumbly oily mess. What did I do wrong? Poured mix into cling wrap as soon as it started to seize, let cool until it was like play-doh then tried to knead and it all went wrong from there.

What do you mean play-doh? Too soft? Too hard? It’s hard to say based off your explanation π

Is there any problems with using the white chocolate chips, like used for cookies?

I have not had success with chocolate chips