Modeling Chocolate Tutorial

11-13-2011

I'm relatively new to the modeling chocolate world only having discovered it less than 3 years ago.  I took a class at Nicholas Lodges' school in Atlanta taught by the amazing Mike McCarey.  To say modeling chocolate has changed my cake decorating life would be an understatement!  Oh the things you can make with modeling chocolate!!

For starters it's great for making figures:

Oh, but look what else you can do with modeling chocolate:

That's right, the "V" cake was covered in modeling chocolate!

For those of you who haven't tried it yet, I encourage you to give it a go.  To get you started, I've put together a tutorial.  Hope you find it helpful!

 

How to Make Modeling Chocolate

Here's what you will need:

2 lbs. white chocolate (I use Merkins super white candy melts)

1 cup of Karo white corn syrup (The cheaper stuff doesn't work as well for me)

1 sheet of parchment paper

Saran Wrap

Ziplock bag

Glass liquid measuring cup

Scale

Microwave

Micro wave safe container

Plastic spatula

Melt the chocolate in the microwave on the high setting, stopping at 15 second intervals to stir the chocolate.  Continue heating and stirring until the chocolate is almost melted.  Continue stirring until all the chips are completely melted.

Here is what the chocolate looks like after its had a few melts and stirs.  You can see it's starting to melt but it"s not there yet.  Back in the microwave for a few seconds.  

This is what we are looking for.  Chocolate has been gently metled. No lumps remaining.  It is warm to the touch but not hot.  If you over heat your chocolate aka "burn it" throw it away.

The chocolate has been melted and now it's time to warm the Karo Syrup.

In a mircowave safe container, warm the Karo syrup for 15 seconds in the microwave on high.  Sir and microwave for 15 additional seconds.  The syrup should be warm to the touch but not hot.

The melted chocolate and the Karo syrup should be approximately the same temperature.  Slowly pour the syrup into the melted chocolate and gently combine the two.

Take care not to over beat.  This will cause the oil in the chocolate to separate out leaving you with a greasy mess.  The chocolate and the syrup should be well combined.

Turn out the molding chocolate onto a sheet of parchment.  

I spread it out so that it cools down a little more quickly.  Cover well with Saran wrap and allow to sit and cool for about 15 minutes.  

After 15 to 20 minutes, knead the chocolate lightly and form into a ball.  Wrap tightly with Saran wrap and then put in a Ziplock bag for storage.

Tips:

1. DO NOT over heat the chocolate.  Once chocolate is burnt there is nothing you can do to revive it.  Throw it away and start over.

2. Coloring modeling chocolate is easy!  You can use colored chocolate chips to start with.  Another option is to use white chocolate and add coloring that is made specifically for chocolate when you are melting the chocolate. The method we use is to add gel color once the modeling chocolate has been made. Americolor gel is what we use in the shop.

3. Modeling chocolate sets up pretty firm.  You can microwave it for a few seconds (and I'm serious about a few...like 10) before kneading.  Again, don't over heat it.

I hope this tutorial will encourage you to make some modeling chocolate!  It's a great addition to our cake decorating repertoire and I hope it will be for you as well.  Let me know what you think!

Thanks for looking!

*For more tutorials be sure and check out our You Tube channel-Savannah Custom Cakes.

Comments

[Debbie]

Thank you so much for making this tutorial. I will be giving it a try tomorrow!! =^)

[Minette]

You are very welcome Debbie! Let me know how you like it.

[Ansa]

Thank you for posting this. Im going to give it a try to make some fall leaves for the top of my cake. Now, the question I have is the coloring. Once it is all made I can use the AmeriColor gel, the same gel I use to color my royal icing? or do I need special gel?
Thanks for sharing this tutorial. I cant wait to try it!
Oh....and can this recipe be halved?
Ansa

[Minette]

You are very welcome Ansa! Yes, we use Americolor gel to color the modeling chocolate. We add color after the modeling chocolate has been kneaded, wrapped, and allowed to sit for several hours.

The recipe can be halved. Good luck and let me know how it goes.

Minette

[Michelle Fountain]

Hi Minette,
Thank you so much, I just discovered your site today and am very excited to be seeing and learning new things.

[Minette]

You are welcome Michelle! Check back as I will be adding more tutorials. We also have a You Tube Channel that has more tutorials as well. The channel is Savannah Custom Cake.

Minette