Where Can You Buy Modeling Chocolate

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.

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.

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.

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 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.

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.

Take my modeling chocolate course to learn how to make modeling chocolate using pure chocolate and candy melts. Also learn how to fix dry, crumbly, and greasy modeling chocolate and how to make modeling chocolate decorations including that cute bunny.

You can overheat the chocolate clay making it greasy, you can add too little corn syrup and have dry candy clay, or you can let the modeling chocolate sit out for too long and end up with hard candy clay.

My niece would like a princess tea party birthday party. I thought I would make her a small doll cake with a beautiful princess dress for her and make tea cups out of modeling chocolate and fill the tea cups with cupcake for the other guests. Do you think the moisture of the cupcake will destroy the integrity of the tea cups made from modeling chocolate I've never made or used modeling chocolate, so this is all new to me. Thanks for any help you can give.

That sounds like a fun idea! You can definitely put a cupcake inside the modeling chocolate. I have made cupcake wrappers using modeling chocolate and it works great. I do recommend making the wrappers ahead of time, then adding the cupcakes the day of the party. You can see an example here - -cupcakes-cupcake-monsters-with-edible-cupcake-wrappers/I actually made coffee cups using fondant but they could be made using modeling chocolate too. They are filled with a cupcake. You can see them here - -coffee-cup-cupcakes-and-fondant/

You will be able to sculpt the swan's neck and head using modeling chocolate and allow it to harden and have it hold up but adding a wire will help to ensure the neck doesn't break. It might be good insurance against anything going wrong.

Hi BethI've tried making modelling chocolate with white and dark compound. The dark compound comes out right but the white chocolate always ends up being almost like lie crust and not smooth at all. And when I try to kneed it, it just releases the fat. Please tell me where I am going wrong

If your white modeling chocolate feels like crust, it needs some more corn syrup. Let it rest at room temperature for about 20 minutes to cool down before kneading in more corn syrup. This will help to keep it from getting greasy. If it still gets greasy, you'll need to follow my instructions for fixing greasy modeling chocolate. -making-tips/how-to-fix-greasy-modeling-chocolate-2/

Thank you for all the details, including troubleshooting, and your detailed answers to questions!Is it possible to under mix the warm chocolate I mixed it around 5-10 swoops, there were no oily patches or lumps when I kneaded it, but even in the fridge overnight it was harder but still a bit bendable.Anything to add to remedy, such as confectioners sugar or CMC powder

Hi Linda,I'm not exactly sure what you are asking. I never refrigerate my modeling chocolate as it will get sticky and wet from the condensation in the refrigerator. You may want to pull it out and set it on the counter for a while to see if it dries. If your modeling chocolate is too soft to hold its shape, then you can knead in some melted chocolate. It's tricky though as the modeling chocolate may become greasy when you add warm chocolate to it so you'll need to follow my instructions for fixing greasy modeling chocolate.I've tried adding powdered sugar to firm up soft modeling chocolate but that has never been successful. Adding more chocolate is the best thing to do.

Awesome Recipe. I am so wanting to try working with modeling chocolate.Just wondering, given the not so available nature of candy melts in my country and the abundance of regular chocolate making ingredients, have you ever ventured into making your own white chocolate from basic ingredients if yes can you suggest a recipe.

Hi Maria, I have not made white chocolate on my own. Years ago I did make some dark chocolate using raw ingredients but it was too much work to make a small amount of chocolate and the texture of the chocolate was not smooth so I never did it again.

Modeling chocolate will stay fresh for 3-12 months depending on the freshness of the chocolate or candy melts you use to make it. If you know the \"use by\" date of the chocolate or candy melts you are using, that will determine how long your modeling chocolate will stay fresh. Candy Melts typically have a 12-month shelf life from the date of manufacture and chocolate can have up to an 18-month shelf life. Store the modeling chocolate in zip-top bags set in an airtight container to keep it fresh.

Thanks, Jo. I love using modeling chocolate. I think it tastes so much better than fondant. Also, fondant will not firm up like modeling chocolate does so your fondant cupcake wrappers won't be as sturdy. You'd need to add some Tylose powder to the fondant in order for it to have enough structure to hold its shape.

You will need approximately one ounce of modeling chocolate to make each cupcake wrapper and you'll need extra so that you can roll and cut them all out. I'd plan to use about 56-60 ounces of chocolate or candy melts to make your 50 cupcake wrappers, which is about 6 bags of the candy melts (which cost between $2.50 and $3 a bag, if you buy them at Walmart or Jo Ann's or Micheals).

You can store the modeling chocolate in a zip-top bag for up to 6 months. I like to put my zip-top bags in an airtight container just to ensure the modeling chocolate stays really fresh. Here's a tutorial all about storing your modeling chocolate - -making-tips/how-to-store-and-work-with-modeling-chocolate/

You can break off pieces and color them using food coloring. Note that if you use liquid coloring, it will soften the modeling chocolate. Place it in a zip-top bag and let it rest for about an hour before using it after you color it. That will give it time to firm up. I prefer using gel or paste colorings as they won't add as much liquid. Here's a tutorial on coloring modeling chocolate - -making-tips/how-to-color-modeling-chocolate/

If you brush modeling chocolate with similar colored luster dust it will be shiny. Some people brush confectioners' glaze on their modeling chocolate to make it shiny. I have never tried that though, so I'm not sure how well it works.

Hi Jessica,Yes, you can cut this recipe in half and you can blend two or more colors together. When making colors, always start with more of the light color (white) and blend in a small amount of the dark color. You can add more of the darker color as needed. Once you knead the dough in order to blend the colors, the modeling chocolate will be warm and very soft. Wrap it in plastic wrap or place it in a zip-top bag and set it aside for a while until it cools and firms up.

When I first learned how to make modeling chocolate from Ewald Notter at his school in Florida, he showed us how to make it using liquid fondant. Even though he had made modeling chocolate hundreds of times he ended up with a greasy mess. He spent 30 minutes fixing it which was great to see. That day I learned that greasy modeling chocolate can be fixed and I also learned just how many amazing decorations can be created using the soft pliable chocolate.

I made modeling chocolate using the liquid fondant for a while before discovering the corn syrup recipe. Once I realized how easy it was to make using just chocolate and corn syrup I never went back to the original recipe.

You can definitely make modeling chocolate using compound chocolate. In fact, I wrote a book called Candy Clay Creations, and all of the desserts are decorated with modeling chocolate that has been made using compound chocolate, particularly Candy Melts. You can find the book on Amazon here -

When I make dark or milk modeling chocolate I always use coverture chocolate but when I want white or a color I use compound chocolate instead. I personally like the flavor of Peter's White compound chocolate wafers best and I use them for much of my candy making.

You can find a good guide regarding the amount of fondant to use to cover a cake here - -amounts-needed-cover-cakeBecause modeling chocolate does not stretch like fondant you will need to use a little bit more than they tell you in the guide.

Painting a design onto modeling chocolate can be tricky because water tends to sit on the surface. It's best to avoid water-based coloring. I personally like to add my decorations using luster dust mixed with alcohol. It works beautifully to add nice designs. 59ce067264

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