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
Korey says
Hi! I made some modeling chocolate this week and I just finished making a hulk hand using your tutorial! Now that I’m done making a cake topper with the chocolate how should I store the topper? I plan to leave it on the counter. Do I need to wrap it in Saran Wrap or just let it be?
Gina says
Hello! Great site and awesome cakes! First time I’m making modeling chocolate. Two questions: can I attempt to make this without a microwave? I do not have one and was thinking I can use a double boiler to melt the candy melts but wasn’t sure how to rewarm the MC after the initial over night set up. And secondly, will it have a consistency similar to fondant if I covered a cake with it? Thank you!
The Sugar Geek Show says
Yes you can melt in a double boiler and just be aware that modeling chocolate is very HARD when you first use it. I warm it in the microwave to start the softening process but you can definitely warm it in smaller pieces with just your hands. It does not have any flexibility so it will not cover a cake like fondant. You can cover a cake using the paneling method though.
Cheryl says
Mine always seems to be crumbly but oily. Very oily. Like oil dripping down my arms oily. I usually just knead more corn syrup in & it helps with this.
I just mixed fondant into the modeling chocolate and the texture is amazing but I'm having trouble getting it to harden. Any tips for that?
The Sugar Geek Show says
Sounds like you're really over-heating your modeling chocolate once it's set. The chocolate should never be hot enough that oil is oozing out once again. I hope that helps.
Liz
Demi says
Hi.i made white modelling chocolate but after it cooled and tried to knead it,it crumbled....should i warm it or melt it and add syrup or chocolate?or what?i used glycose because we dont have corn syrup here.please help me.....
The Sugar Geek Show says
It's always crumbly at first, just warm it with your hands and knead until it comes together again or if it's a huge block of it then microwave for 10 seconds. Don't over heat or it will melt and get oily. If you do end up heating it too much just stop touching it and let it cool down again.
Jo says
Hi, thanks for your tutorial. Please will you clarify - in the beginning of the article you list ratios for dark and white chocolate as different. (Twice as much corn syrup for dark).
Toward the end of the article, you give measurements for corn syrup and say “any chocolate”.
Is it necessary to add extra corn syrup to dark chocolate?
Thanks so much for your time.
The Sugar Geek Show says
For real dark chocolate (not melties) yes, you would need more corn syrup. My recipe uses dark, light or white chocolate melties which is a compound chocolate.
Johanna says
After the first kneading, do I need to let it harden again or can I start to use it then? I’m rolling it out flat and cutting out shapes.
The Sugar Geek Show says
You can start using it right away 🙂
misha bajaj says
Hi, thanks for the detailed illustration.
I used chocolate bar of Morde. Used the ratio of 1lb chocolate with 1/2cup of Corn syrup.
Followed the steps. However, it was quiet greasy. How do I fix it..
Plz help urgent
The Sugar Geek Show says
Sounds like you over-mixed it. Be careful about folding. Let your chocolate half set and cut off any excess oil that has puddled before you knead it all together.
Denise says
Hi, thank you for all the information, I have tried making this MC for the first time today with white chocolate and glucose syrup (I live in the UK) I think I've really messed it up, it was very very crumbly, so I warmed it up in the microwave and added another ounce of glucose syrup, but I think I overheated it as it went extremely hard and all the oil came out of it, I am unable to combine the oil and chocolate back together again, they have completely seperated, should I bin this and start again?
Thank you for your patience with us beginners, I would really love to get this right.
The Sugar Geek Show says
Let the mixture half-set and then knead it all back together. Crumbly modeling chocolate is normal, just microwave maybe 10 seconds to warm it up and knead it until smooth when you're ready to use it
Sherry says
YOU ARE A SAINT!! I have tried so many recipes that were epic failures and frustrations...and YOURS is AMAZING!!!......it is now a permanent part of my go to..go straight to..do not pass go recipes...lol THANKYOU THANKYOU THANKYOU!
Maria Navas says
Hi I made the white chocolate modeling recipe but it is like sandy do you know why?
The Sugar Geek Show says
Is it set or still liquid?
Adrienne C Kushner says
You are a chocolate wizard! I am going to attempt to make the head of Sophie the Giraffe to decorate my Granddaughter's smash cake for her 1st birthday. I bought some candy melts in white and pale orange and plan to paint on the details and shadows. I am open to any suggestions!
Mirza says
Hello!!! Can I use colored candy melts?
The Sugar Geek Show says
Yes you sure can
Kt says
Hello,
May I use Wilton candy melt to make the molding chocolate ? I only have Wilton candy melt now. I do have Guittard appeals. Thanks so much for your detail recipe.
The Sugar Geek Show says
Yes you can definitely use wilton candy melts to make the modeling chocolate
Divya says
Hi I tried this recipe 3 times and every time I messed up,I didn't get it and I tried everything what you mentioned but I'm tired making hard molding, may be I'm not making correct texture of corn syrup because I didn't get readymade, here is how I'm making corn syrup is corn powder u mentioned quantity and little bit water mixing in pan and keep it on stove for 5mints it will be get 1 string like sugar syrup and cool it down to body temperature and adding it to melted chocolate and proced to process what you said ,after hours it will be very hard like more than cement texture I tried everything like adding syrup, warm in microwave it didn't work ?,
And I'm waiting for your valuable suggestions thank you
The Sugar Geek Show says
I'm so sorry it didn't work out for you but I don't know how to make homemade corn syrup. I use pre-made
Divya says
Corn syrup recipe please, I don't get readymade
How to make corn syrup at home
Thanku
The Sugar Geek Show says
I don't know how to do that unfortunately
Paul says
wonderful recipe of chocolate, thanks for sharing
Reece says
How much modelling chocolate does this make roughly??
The Sugar Geek Show says
A little over 1 pound
ss says
Hi, thanks so much for posting such a detailed tutorial! I had 2 quick questions for you - if I wanted to roll and cut out modelling chocolate to add on top of sugar cookies, like how I would fondant. What do I use to attach the chocolate to the sugar cookies? for fondant, I'd use corn syrup or water even. Also, if I wanted to add gold leaf to the modelling chocolate, can I do so via a thin layer of shortening?
Thanks so much!
The Sugar Geek Show says
Yes, any of those options will work for what you're doing 🙂 I also use corn syrup
Antonina Francis says
Can i make initials or little decals for cake pops with modeling chocolate? Would i attach with warm chocolate? can i use molds to form initials ? and will modeling chocolate be hard when biting into them? thanks i have large order for a school volleyball team
The Sugar Geek Show says
Yes you can make decals. I recommend dusting the mold with cornstarch first before putting the chocolate into it. Then chill five minutes before popping it out. You can attach with a little cornstarch. Modeling chocolate has the consistency of a tootsie roll when you bite into it
TABITA says
Hi,
Thanks you so much for all your tips and recipe. Yesterday I had first attempt of using modeling choc and I had no idea where to start. I found your page and you made il look so easy. You're an amazing artist!
I made my first Dino following your tips and I did it!!!!
Thank you!
Milena Evgenieva Dobranova-Waltz says
Hi, my question is about painting the modeling chocolate sculptures. I tried painting my modeling chocolate shape once and got a big mess of streaks. The color wouldn't stick. I was obviously using the wrong technique and was under the impression modeling chocolate had to be dyed in advance and was impossible to paint over. What kind of color/food dye do you use to paint your creations? Everything is so beautiful!
The Sugar Geek Show says
You can paint modeling chocolate with melted cocoa butter mixed with petal dusts or you can use edible artist decorative paints which are made for chocolate. Regular food coloring is waterbased and will just bead up on chocolate
Angela says
Mine is really sticky. I can’t knead t because it just sticks to everything. What am I doing wrong?
The Sugar Geek Show says
have you let it cool?
Mary says
Can you use Lyles golden syrup? Would the amount be the same as corn syrup?
The Sugar Geek Show says
I have not tested this recipe with golden syrup but I think it would be ok
candace haney says
I would like to know if the skull is made with the molding chocolate and do you sculpt it or us a mold for it? Do you have a tutorial on how you make the skull?
The Sugar Geek Show says
The skull is made with solid chocolate. You can purchase it from Simi Cakes who exclusively sells the mold. I have several tutorials on how to sculpt faces in the tutorials section of this website.
https://mkt.com/simi-cakes-and-confections/item/sugar-geek-deluxe-set-with-chocolate-mold
Tess T says
How far in advance can I make modeling chocolate I want to use it for coolies
The Sugar Geek Show says
As far in advance as you want, it doesn't go bad