How to Make Perfect Modeling Chocolate

How to Make Perfect Modeling Chocolate

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Modeling Chocolate
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A modeling chocolate recipe that that has no lumps, is smooth and easy to work with. Can be made from candy melts (melties) or real chocolate. Used by the pros.
    Servings Prep Time
    1.3-1.5 lbs 5 minutes
    Cook Time Passive Time
    25 minutes 3-4 hours
    Servings Prep Time
    1.3-1.5 lbs 5 minutes
    Cook Time Passive Time
    25 minutes 3-4 hours
    Modeling Chocolate
    Print Recipe
    A modeling chocolate recipe that that has no lumps, is smooth and easy to work with. Can be made from candy melts (melties) or real chocolate. Used by the pros.
      Servings Prep Time
      1.3-1.5 lbs 5 minutes
      Cook Time Passive Time
      25 minutes 3-4 hours
      Servings Prep Time
      1.3-1.5 lbs 5 minutes
      Cook Time Passive Time
      25 minutes 3-4 hours
      Ingredients
      White Modeling Chocolate (from Melties)
      Modeling Chocolate (from real chocolate)
      Servings: lbs
      Instructions
      1. Melt candy melts in a plastic or microwave-safe bowl in microwave or stove-top sauce pan.
      2. 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.
      3. Fold mixture together with a spatula until mixture starts to seize and resembles soft serve ice cream.
      4. It is important to not over-mix or your modeling chocolate will get oily.
      5. 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.
      6. Unwrap chocolate and knead until smooth, smashing any hard lumps with your fingers.
      7. Re-wrap chocolate and place back in plastic wrap to set up until hard.
      Recipe Notes

      Your chocolate will be hard every time you go 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.

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      A lot of people struggle with modeling chocolate. It’s either too dry, too soft or somewhere in the middle. We all know that perfect modeling chocolate recipe must be out there somewhere because if it wasn’t, why would people keep using it? A new updated recipe of my modeling chocolate can be found on Sugar Geek Show.

      I did some investigating and broke down the art of making modeling chocolate that has no lumps, is smooth and easy to work with. You can use melties or you can use real chocolate. Watch the video below for super simple easy instructions

      My modeling chocolate is too oily!: Let cool as usual until oil begins to solidify and then knead into the chocolate

      The texture is very crumbly: Knead until smooth or add a little more corn syrup

      My modeling chocolate is too soft: Used too much corn syrup, add more melted chocolate or its too hot in your room

      • Kristal Akin

        If I want different colors, do I have to make a bunch of batches?

      • Karenina

        I don’t have a microwave. How can I reheat?

      • Tammy Hardt

        Hi Liz, I love your work! I am wondering what product you recommend for coloring your modeling chocolate if you are using real chocolate and do you need to adjust the recipe for the extra moisture coloring might add?
        Thanks,
        Tammy

      • Rebecca Metraux Canna

        Would you use modeling chocolate to make chocolate sails?

      • The Ipad

        Hi – Is this modeling chocolate suitable for covering a basic cake, in replacement of fondant?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Yes you can use modeling chocolate in place of fondant but you have to panel the cake, you cannot cover it the same way you use fondant

      • Jacqueline Fernandez

        Can this be used to cover rice krispie treat and then covered with fondant?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Sure can :)

          • Jacqueline Fernandez

            Great!! Thanks

      • Kayla Nielsen

        What do I do if my modeling chocolate is oily?

      • Angie Phelps

        My chocolate is very runny & oily I used the correct measurements. And it got that way before I even was able to fold it all in. How do I fix? What am I doing wrong?

        • Wendy Ayala

          Mine always does that…I just put on gloves and start kneading it with my hands, gently squeezing out the excess oil.. It’ll slowly come together as a dough. Then I wrap it and let it set up

      • Melanie Wilson

        Hi after I have made the planned mould or structure how do I store it? I have to make many little animals over the next three weeks.

        • http://www.artisancakecompany.com/ Elizabeth Marek

          like fondant, just in a sealed bag

      • Lebeast

        Does the chocolate get stored at room temp or can it be refrigerated?

      • Soham

        Hey liz i am making modelling chocolate using compound white chocolate i.e cooking chocolate so ill follow the melts recipe ?

      • Lauren Brock

        Can I knead coloring into the modeling chocolate after I make it?

      • Michele Balcom Fischer

        Hi Liz – can you tell me what I’m doing wrong?!?! The last 3 bags of Wilton white candy melts I’ve tried melting just turn into one big clump of chocolate – not liquid AT ALL! I’m microwaving in short (30sec) bursts on 50% power. So frustrating!

      • Michelle Sie

        Hi Liz,
        I noticed that you use modelling chocolate to cover sculpted cake. Any particular reason?
        Thanks a bunch

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I don’t always unless I need extra stability for travel

          • Michelle Sie

            Is it stable enough on summer? I live in TX where summer is 3 digits high

            • http://www.artisancakecompany.com/ Elizabeth Marek

              It’s more stable than buttercream but all cake should be kept in cool temperatures, not in the heat

      • Alexandra Altschuler

        Hi Liz-
        I have a question about a batch of modeling chocolate I messed up and am hoping to salvage. I accidentally used too much corn syrup: I thought I was using 3 lbs of chocolate, so I added 1 1/2cups corn syrup, but I actually just had albs of chocolate. I stirred it out like normal and realized my error when I poured it onto plastic to wrap up. I’ve left it overnight, and now I’m faced with a lot of REALLY soft almost-modeling chocolate (it seized like usual, but today I have yet to knead it to get that final product). Any thoughts about how to save it, or what to do with it?
        Thanks so much!
        Alexandra
        ps: I bought your book a while ago and am really enjoying it—especially the parts about color. So interesting to read about cake decorating from the perspective of a graphic designer!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I would just melt some more chocolate and melt the modeling chocolate and mix it all together and let it re-set

      • Amber Strader

        How many pounds of modeling chocolate are needed to cover a 3 tier wedding cake?

      • Ali

        how warm does syrup suppose to be? and after i cover my cupcakes with modeling chocolate, will the chocolate get hard, or will it stay soft??

      • Jewel Burgess

        Will the chocolate…or is the chocolate supposed to get hard after you use it to make your model or topper? Or is it supposed to stay a bit soft? I’m sure either way.

        • http://www.artisancakecompany.com/ Elizabeth Marek

          It will be hard after it sets, the more you touch it the softer it will be. When you first make it, it will be soft, then it gets harder as it cools and that is when you knead it. After it full sets it is really hard. Nuke for 10 seconds and knead until its not krumbly and is smooth again. then its ready to use

      • Michelle Toney

        can u use this when you knead it the first time or do you need to let it set until it gets completely hard then use it? And how long does this last? Can you put it in the freezer?

        • Alexandra Altschuler

          Freeze it! It can stay in good shape for at least a year—when you want to use it again, just leave it on the counter overnight to let it thaw, then knead it as usual.