Modeling Chocolate Recipe
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.
Servings: 1 lbs
Calories: 5548kcal
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)
- 16 oz chocolate (any kind)
- 6 oz corn syrup
Instructions
- Melt the chocolate or candy melts in 30 second increments until smooth.
- Warm corn syrup for 10-15 seconds 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.
- Pour it onto some plastic wrap. Press into a flat disc about half an inch thick so it sets evenly. Wrap it up 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.
Video
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.
Nutrition
Calories: 5548kcal | Carbohydrates: 760g | Protein: 44g | Fat: 301g | Saturated Fat: 179g | Cholesterol: 95mg | Sodium: 656mg | Potassium: 2612mg | Fiber: 25g | Sugar: 719g | Vitamin A: 135IU | Vitamin C: 2.3mg | Calcium: 1049mg | Iron: 13.6mg
