How to Make Modeling Chocolate - Easy Recipe
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- Опубликовано: 7 июл 2024
- Our Easiest White Modeling Chocolate Recipe:
Today, I’m sharing my recipe for home-made white modeling chocolate. It’s super easy and comes together SUPER quick, but there are some important things about the process and product that I will highlight. Disclaimer: I’m not a modeling chocolate pro. I know just enough to get by for my needs! So what I share today is what I know... so far. 🙂
First off - What is modeling chocolate?
Modeling Chocolate is an edible “clay” made with chocolate and usually light corn syrup. It behaves like putty or clay, and can be molded, sculpted, painted, airbrushed. Because it is so pliable, it can be used in so many dessert-art forms including on cakes (think cake toppers), as showpieces (huge sculpted art!), on cupcakes and cookies. There are so many other applications,
What makes it different from fondant?
Aside from the taste (modeling chocolate literally tastes like the chocolate base, so white chocolate or dark depending on what you use), it behaves slightly differently. It’s better for sculpting in general. It does not dry quite as hard all the way through like fondant can. In higher temperatures, because it is chocolate (fat) based, it can melt a bit easier (but honestly, it stays quite robust). I find that with home-made modeling chocolate which does not use stabilizers, it can be a bit harder to work with if you’ve got warmer body temp. In my RUclips video, I talk about a few things that can help make this a bit easier.
Ingredients:
- Light Corn Syrup
- White Chocolate, Candy Melts or Almond Bark (I prefer Almond Bark for this!)
Measurements/ratio:
The ratio of the light corn syrup to chocolate is between 1:4 BY WEIGHT, but no more than 1:3 - this is based on tons of experimenting and under various weather conditions. When it’s hot as hell or if you are in AZ in the summer, go with 1:4. For this video, I am using about 50 grams of light corn syrup to 200 grams of almond bark because it is warm in Sacramento right now! In the winter when it is colder, I will likely change up the ratio by adding more corn syrup.
Method - Very simple, but easy to &#@* up:
1. Melt the candy melts/white chocolate/almond bark over a lightly simmering pot of water (double boiler method).
2. Stir every once in a while to distribute the heat to help the melting process along and prevent the chocolate from burning (no coming back from chocolate burning). It shouldn’t happen as long as your water is at a light simmer.
3. Once the chocolate is almost all melted, take it off the heat, wipe off the bottom so there is risk of condensation getting into the chocolate, causing it to seize.
4. Stir so that the residual heat melts the rest of the chocolate- we don’t want it too hot.
5. Place the bowl on the scale, zero out the scale and put in the appropriate amount of light corn syrup based on how much chocolate you’ve used.
6. USE CAUTION at this step and WATCH THE VIDEO (I am not yelling at you, I just want to STRESS THE IMPORTANCE of this step). Stir about 15 times until the mixtures JUST comes together and thickens up. Then leave it completely alone.
7. Set aside somewhere cool-ish (on your counter away from the sun is fine) and let it rest ideally overnight but I’ve used it as fast as an hour later-so long it has cooled completely!
8. Take out the amount desired, knead and use.
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#modelingchocolate #cookiedecorating #cakedecorating
I tried modeling chocolate for the first time last week to make some floral decorations for cookies and cake pops. It was so much fun and I loved how I could use leftover candy melts from cake pops to make matching modeling chocolate.
Modeling chocolate always seemed daunting to me but thanks to your Instagram and blog, I now have an alternative to fondant decorations!
Oooh can't wait to try making and using modeling chocolate! 😍🤩
Amazing! Thanks Lisa!
Thanks for sharing, I'm new into modelling chocolate. Hope to try soon.
Awesome video! And lovely nail color lol
That's awesome to know you can use almond bark! I'll have to experiment myself now. Thanks for sharing!
Sunshine Baker yeaaa it happened by accident but it works well!
Beautiful , thanks for sharing😍🙏
Thanks for watching!
Oh yess! I’m a little late but I need this! You are so talented its amazing! 😊
Never too late!
Definitely going to do thi! Excellent tutorial! Here’s a question for you! Off the molding chocolate topic but here goes. I have been trying isomalt sugar for decorating. I really don’t want to use the confectioners glaze...yes, it’s just “knowing about the bug secretions. I’m not a professional baker but I have been enjoying doing this stuff during lockdown!
👍 nice
This looks like so much fun! Can you Color the Modeling Chocolate With oil based color dyes? Also what did you use for the black pupil of the Seahorse?
Hi. Does the modeling chocolate harden on its own after molding it ? When I pop it out the mold it’s gets soft again ...
This is beyond wonderful. Can I ask what did you use to affix the decorations to the cookie?
I usually glue it with royal icing :)
Is modeling choc made with milk or dark the same ratio?
Please for 1kg of white callebaut chocolate,what's the quantity of corn syrup I should use?
Wonderfully helpful video. Thank you so much. What's the shelf life of molding chocolate?
Hi Kimberly- copying this excerpt from my blog post: Storage: If kept in a cool dry place, homemade modeling chocolate can store for month. Keep it in an airtight container. I’ve stored pre-molded shapes for up to a month before using and it still remains “chewy” when consumed.
@@BorderlandsBakery
Do you store the pre-molded shapes in airtight container? Or would a baking sheet covered in saran wrap be sufficient if I'm using in the next two- three days?
Can't wait to start using it. Can you use food coloring gel to color it?
Since chocolate has a lot of fat, you need to use a color that’s fat soluble… something made for chocolate. A tiny bit of gel could work but using enough can cause it to sieze.
Loved your video on molding chocolate- once chocolate is molded and painted what is the shelf life? Thank you
A few months in an airtight container away from heat and sunlight :)
Thanks for video. Will figures become hard enough after one day?
Not really- chocolate has too much fat and won’t dry rock hard like fondant
How much grams of corn syrup did u put
Can i use melted tempered cocoa butter for hydrating the powders?
Yes!
Can I paint modeling chocolate with edible paint?? I have an order in a couple days and was going to use fondant but id much rather use this!
Yes-- did you watch the whole video? I showed you how I paint it with thesugar art products but the overall concept is the same.
Borderlands Bakery yes I did. I wrote the comment literally right before you painted it. But thanks
Can I use colored candy melts
Nice but what is the ratio? And can we use white compound
Hi, click the link to the blog post in the description-- it'll take you to the ratios + other remarks regarding this. I haven't used white compound before so if you do, you'll want to play with ratios and it might potentially sieze based on what additives may be in it. Thanks!
Can u paint modeling chocolate?... like with poppy paint.
Can you make your design ahead of time?
How do you store the figures
Can this be made a day ahead? Or will the oils in the chocolate separate or not hold up?
Kathy, modeling chocolate can be stored for quite a while, details here: borderlandsbakery.com/recipes/our-easiest-white-modeling-chocolate-recipe/
What type of airbrush paint would you use?
I like chefmaster brand colors - they are well pigmented, well distributed color and are decently priced: amzn.to/3wt8Ak6
Could I ask, what is almond bark please?
Roberta Walker check out google ;)
Roberta Walker (it’s like a candy melt), often used as “chocolate”’coating
Roberta Walker i also didn't know what almond bark was bc i expected to see almonds. after a little research, I believe its the same as candy melts but in candy bar form. It doesn't contain cocoa butter so its not real chocolate. check out video by Ann Reardon from How To Cook. she breaks down the differences in the two.
Also how do u store your modeling chocolate
Both your questions can be answered in the blog post: borderlandsbakery.com/recipes/our-easiest-white-modeling-chocolate-recipe/ (linked in description box)
@@BorderlandsBakery thank u also is it the same racial if you're doing it with milk chocolate
Can you use another type of chocolate besides almond bark?
Yep, you can use white chocolate, candy melts, etc.
Is a scale required because I don’t have one
How do I make modeling chocolate with candy melts?
Hi do you Cell Molding pans
Molds
I do borderlandsbakery.com/search?options%5Bprefix%5D=none&options%5Bunavailable_products%5D=last&q=molds%2A+product_type%3A%2A&type=product
I have a bunch of white almond bark left from coco bombs. I'm gonna try let's hope I don't F it up.
I freakinggggg did it!!! Yeahhh!!
I tried making it once and apparently mixed it too far, and it turned into a seized, oily, globby mess. However, I sure wanna get the hang of it because it tastes so much better than fondant.
Sam Hugh yea it turns quick- hope you saved it! Directions in my blog post :)
Excellent video. Could 💯 do without the soundtrack🙀😂
Yeah all new videos are music free because it was annoying
I know I'm strange and come up with some odd ideas. But I'm planning to use modeling chocolate just to make... chocolates. They're not going on cakes or cookies. I'm just doing chocolates. Weird, huh.
Sorry music puts me off.
Why you are not working with gloves?
Because I’m teaching technique and not selling them to people.
Great but I couldn’t eat something that’s been touched so much and gone under the nails. Why no gloves?
It’s just a tutorial she’s not giving this to other people. And anybody who has a food handlers license will know that using gloves is actually worse than bare hands and you need to change them quite frequently and more often in comparison to just washing your hands (including under your nails) bacteria grows much faster in gloves and on your hands while wearing gloves.