Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.
Ingredients
- 450 g (1 lb) chocolate
- Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
Equipment
- Heatproof mixing bowl
- Microwave
- Spatula
- Cling film
Procedure
- Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
- Leave to cool slightly to temperature around 35 °C (95 °F).
- Combine in syrup, slowly mixing well to thicken the mixture.
- Transfer to a cling film, wrap and flatten, and leave to cool completely.
- Knead the modeling chocolate until pliable and smooth.
Notes, tips, and variations
- To use, knead or briefly microwave the modeling chocolate to soften.
- If the modeling chocolate is too firm or crumbly, knead in more syrup, a tablespoon at a time.
- You can make colored modeling chocolate by mixing white modeling chocolate with a few drops of food coloring.
- Wrap the modeling chocolate in cling film to keep it from drying out.