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 Hands 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.
How to fix crumbly modeling chocolate
Ok, so I've been getting a lot of questions about modeling chocolate being dry and hard the day after you make it. Modeling chocolate is HARD when it sets. That's one of the good things about it! So if you have left your modeling chocolate to dry overnight, it's probably really hard the next day. Same thing if you buy modeling chocolate.
You always have to knead your modeling chocolate before you use it. Knead about 1 cup at a time. It's easier that way. I put mine in the microwave for no more than 10 seconds just to warm it a bit. Especially on a hot day. At first, it's really crumbly and dry. Just keep smashing it together with your hands, work out any lumps with your fingers.
I will literally smash the modeling chocolate into the table with the palm of my hand to work out lumps and get it smooth. After a couple of minutes, it will be smooth again.
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.
Recipe
Ingredients
White Modeling Chocolate (from melties)
- 16 oz white candy melts
- 4 oz 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)
- 6 oz corn syrup
- 16 oz 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.
Notes
Nutrition
Brittany says
So I was really excited to try this recipe but now I feel like I failed. The candy melts were melted first. The corn syrup was warmed but it felt a bit too hit so tried to chill it some. Got it to what I felt was body temperature and then added it to the melted candy. It never got to the 'soft serve ice cream state but more like a scoop of ice cream from a carton from the freezer at home. I tried to add more corn syrup and also tried to melt a little in the microwave but still the same texture. Going to let it set in plastic wrap overnight... But if texture doesn't change is there anyway to salvage this?
The Sugar Geek Show says
Yea just melt it all together and knead it together, it doesn't sound like it's ruined at all 🙂
Liz says
I was just wondering if there was a way to make a modeling chocolate with peanut butter? I'am doing a cake for a b'day and he dose not like chocolate much.
The Sugar Geek Show says
Not that I know of, peanut butter and chocolate are very different things 🙂
Elizabeth barnes says
Bi dont know what im doing wrong but iv done this recipe 2 times now and both times when i add the syrup it gose like over frozen icecream and is all crumbly. What am i doing wrong. Im trying to make it to do detailes for a b-day cake. Help
The Sugar Geek Show says
If you read the post, I explain that the chocolate is VERY hard when it sets. You have to soften it with your hands or in the microwave for 5 seconds before kneading to a smooth consistency 🙂
Megistic says
Can I use white baking chips in place of the candy melts or chocolates? And will the recipe remain the same if it's yes?
The Sugar Geek Show says
I wouldn't use chocolate chips, they aren't made to melt
Yu Kelsey says
After making white modeling chocolate, can I add food color and knead it well??
The Sugar Geek Show says
Yes you can once it's set but it will be very soft
Debra shipp says
CAN you use colored wilson chips? Like red or do you need to start with white and color them?
The Sugar Geek Show says
You can definitely start with colored if you have them
Alyssa says
If you make it white to add food coloring later, is it similar to adding color to fondant? A drop and knead to get the desired color?
The Sugar Geek Show says
Yep, same way but you'll need more color to tint chocolate then you normally need for fondant
Arlette Pace says
Is there a way to get white chocolate from real chocolate? Mine is very yellow and I need it to be white. I do not have access to candy melts.
The Sugar Geek Show says
No but you can add white food coloring to your corn syrup to make it whiter 🙂
Charles Forsyth says
Quick note to say what a very talented artist you appear to be in the clips I watched. Anxious to try your recipe, but am confused on the "white chocolate" thing. I know the difference between true white chocolate and the white chocolate coating/baking bar/candy melt products. I have found white chocolate in chip form--the cocoa butter level is consistent (along with other ingredients) to that of the white chocolate one would order from a supplier etc., and seems to have the same properties in all other recipes I've tried it in. In your comments (and I have to commend your patience with a couple) you mentioned that you wouldn't use chips for your recipe. Just curious if you feel that would apply in my case---just thought if I am going to end up chopping up a block of white chocolate why would there be any difference if I used chips? Appreciate comments, thank you for posting your recipe and suggestions, and your obvious willingness to help others create!
The Sugar Geek Show says
The reason I don't recommend using real white chocolate is because it has a lot of cocoa butter in it which tends to separate out of the modeling chocolate. I hope that clears it up for you.
Cecil says
Is there any way to get the chocolate softer once set? I would like to cut the chocolate with a knife so I am thinking of adding some butter to get a play doh/fondant consistency ... have you tried something like that?
Thanks!
The Sugar Geek Show says
When your modeling chocolate is set it will be very hard, once you start kneading it and working with it, it becomes very soft. If it't really hard, try microwaving it for 5 seconds to get it warmed up. I would not add any sort of butter or anything like that, it's not going to react the way you think, its just going to be an oily mess.
Cath says
I need help. I read a lot of articles on modeling chocolates. I did the instructions exactly and I was able to create different colored modeling chocolates but when I started working with them (creating cake topper figures), they started to melt and become oily so quickly in less than 10 seconds. I don't even want to touch it. I live in Asia and our weather is not all year round. Does this mean it's never be suitable for me to use modeling chocolate?
The Sugar Geek Show says
Modeling chocolate is sensitive to the heat of your hands and the room so yes if it's very hot where you are then the chocolate will melt.
Scarlett says
id like to make this but would like to have the raitio for both white and dark choc so i can mix with fondant. a lady made it on her cake and i loved it but she would not tell ratio she just said half fo danr and half moderling choc but i tried making it ones and i failed thanks
The Sugar Geek Show says
I don't know what the question is. The ratios are stated in the recipe for white chocolate or regular chocolate. I dont know what "danr" is.
Jodi Morgan says
I think it's supposed to say "half fondant and half modelling chocolat" I guess to make a softer chocolate flavoured fondant to cover cakes?
Susheila says
Hi there, thank you for this recipe. I was wondering how long do you knead for to get smooth. Mine seems to be crumbly and following some advice given above I warmed it in microwave and now it's crumbly and a bit oily. Help? ?Thanks
The Sugar Geek Show says
If it's oily, it's too hot. Knead until it's smooth but only heat for maybe 5 seconds
Azinta Alvares says
Hi Liz,
Mine has the same issue. When I tried kneading it at the half set stage. The dough was held together but it was a little crumbly when broken into.
So I saw a comment where you said to remelt it and add more corn syrup which will make it smoother. (Did I get that right?), which I proceeded to do, which got me to the next question. When you say remelt. The consistency is to be like the original white chocolate? Cause I didn't get that far. I stopped when all the oil started to separate. Which obviously is because it got too hot..so I guess I need clarification on what consistency should be so that I can add more corn syrup..
But also now that I have this oily mess, you have mentioned I can just knead it back in after it cools off. If it doesn't get smooth after doing this, is there anyway to salvage it?
Sorry for the lengthy query!! But your techniques are off the hook! And I'm forever amazed by the work you share. I'm saving up to sign up to your tutorials!!
The Sugar Geek Show says
Yes the oil will start to separate if you re-melt, that is why you knead it all back in when it's half set and the oil is the consistency of shortening and not yet hard.
C. Reed says
Two questions,
Do you ever make it with colored candy melts?
And any secrets to rolling it out thin? Put anything down like powdered sugar?
The Sugar Geek Show says
Yes you can use colored candy melts but typically more color is needed because the colors are not very bright. To roll mod choc out thin I do use powdered sugar like you would for rolling out fondant
Andrea says
How long in frig before it's half set.
The Sugar Geek Show says
I don't put it in the fridge, I leave it on the countertop. The fridge will cause it to harden too quickly
Michelle Morgan says
Could this be used to cover a cake instead of fondant?
The Sugar Geek Show says
Modeling chocolate doesnt have any stretch to it so if you use it to cover a cake you would have to panel
Puspa says
Hi,
Is the Ratio for compound chocolate is same? Tq
The Sugar Geek Show says
Yes, thats what I use
Kavya r says
Hello Liz,
How do I fix modeling chocolate which turned dry and crumbly after setting it for the second time? Please help I’ve make 2kgs of it and I’m worried if I have to dump it all in the garbage! ?
Kavya
The Sugar Geek Show says
It's always dry and crumbly when it's set. You have to microwave for a small piece (about the size of your hand) for about 5-10 seconds to just slightly soften it and then knead it until it's smooth. This is just the nature of modeling chocolate. If you warm it too much it will become soft and oily. In which case you just let it set up again. You never have to throw out modeling chocolate.
Bobbie jo wehrman says
When you say panel the chocolate to cover the cake does that mean? Im and experienced baker but i work with on the heartier side yeast breads and such. Ive been asked ro make birthday cakes and i want to expand my selections can you expain the method on how to cover the cake also if i wanted to do a figure should i or can i make it all out of modeling chocolate or would covering rice crispy figure be better? Thank you
The Sugar Geek Show says
Check out my tutorial on paneling for more info on that technique. To make small figures you would use straight modeling chocolate or a wire structure if it's a dynamic figure like my my little pony topper
Heather says
Hi. I have tried several times but always end up with lumps. I’ve tried microwaving after set a few seconds and kneading, but they don’t go away! What can I do for smooth modeling chocolate?
I’m using white Wilton melts
The Sugar Geek Show says
The key to not having lumps is to knead the chocolate when it's half set as in the directions, otherwise you will have lumps
Niki says
The batch that I made yesterday has sat wrapped in clingwrap on the counter overnight but is still soft, like well kneaded play-doh, not hard. I'm worried that if I use it it will not hold its shape when on the cake.
The Sugar Geek Show says
Does not sound like the measurements were correct if it's still soft.
Rebecca Totten says
Hi, i am from the UK and we dont have Corn Syrup, will Golden Syrup work instead?
The Sugar Geek Show says
Glucose is the equivalent if you don't have access to corn syrup.
Leah Hall says
I've made modelling choc with golden syrup and it works pretty much the same just be aware you will probably have to adjust the ratio and it does affect the flavour and colour
colleencomb says
Can you roll this out to wrap around a cake in layers
The Sugar Geek Show says
Yes you can 🙂
Colleen Comb says
Will it go back hard afterwards
The Sugar Geek Show says
Yes it will
Honeywell Cakes says
If you make this modelling chocolate with candy melts, can you paint on to it after it is formed and set? If so, what do you use?
The Sugar Geek Show says
You can paint with chocolate paints like edible artist decorative paints
Lilly says
If you cover the cake in modeling chocolate, will it be hard to cut the cake? If so, is there a recipe for a “softer” modeling chocolate?
The Sugar Geek Show says
No the modeling chocolate is not hard to cut
Stephanie says
How can I pain on modeling chocolate using an airbrush?
I've tried it before, but it looks really bad, like tiny dots, as if water and oil together, instead of a clean smooth color
The Sugar Geek Show says
You can't really airbrush on chocolate with water based food coloring. I make my own airbrush colors with alcohol and food coloring and you can airbrush in very light layers.