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
Glass liquid measuring cup
Micro wave safe container
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.
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.