Modeling Chocolate Recipe - Karo?

Baking By cloetzu Updated 14 Dec 2012 , 9:45pm by FlourPots

cloetzu Posted 24 Jan 2011 , 6:03pm
post #1 of 11


I'm looking for a recipe for modeling chocolate to use to make a figure (to cover RKTetc).... the ones I've seen here state to use Karo Syrup - I'm assuming Karo is a brand? If so I can't find it around here - will any light corn syrup do? and for chocolate can I use the small chocolate wafers (they are usually the size of a quarter)?

10 replies
Bettycrockermommy Posted 24 Jan 2011 , 6:07pm
post #2 of 11

I use the generic brand of light corn syrup. Karo is too expensive, and the generic works the same. You can use the chocolate wafers. The recipe is right on the bag. I use semi sweet chocolate chips for mine. 16 oz of chocolate to 3/4 cup of corn syrup. Works great!!

cloetzu Posted 24 Jan 2011 , 7:13pm
post #3 of 11

Perfect! Thanks Bettycrockermommy!

Bettycrockermommy Posted 25 Jan 2011 , 6:59pm
post #4 of 11

You're welcome! Glad to help!

annieO316 Posted 25 Jan 2011 , 7:39pm
post #5 of 11

What sorts of things can u do with modeling chocolate? I always have choc chips & karo syrup on hand.

imagenthatnj Posted 25 Jan 2011 , 8:06pm
post #6 of 11
Originally Posted by annieO316

What sorts of things can u do with modeling chocolate? I always have choc chips & karo syrup on hand.

You can make figures and decorations, same as you do with fondant, except modeling chocolate sticks to itself, so you don't need water to stick them together.

This guy works with modeling chocolate a lot.

http:[email protected]/

The shoe and the box here were also made of modeling chocolate. It's just more delicious than gumpaste.

annieO316 Posted 25 Jan 2011 , 11:46pm
post #7 of 11

Wow the pics are amazing, I still cant see that being chocolate! lol...i would love to try this ASAP, please more details...just melt chocolate then add syrup?? Refriderate first?? How do u color? Use white chocolate? Thanks for info, this has gotten me very excited!

annieO316 Posted 27 Jan 2011 , 6:22am
post #9 of 11

Thank U, Thank U, Thank U icon_biggrin.gif

This may be the best thing I've discovered (after MMF & WASC) actually it may get bumped up (before MMF) I made a batch last night and made a bow today (will place on cake tomorrow) I thought it needed time to set, but hardened up nicely, right away.

Like all things, I'm sure with more practice I'll get better (a little cracking while shaping, but reading up on that) Can't wait to try with white chocolate, and start dying!!

langranny Posted 14 Dec 2012 , 9:14pm
post #10 of 11

When you buy corn syrup, don't get any that lists water as an ingredient.  Your modeling chocolate will just turn into crumbs.  Check the label.

FlourPots Posted 14 Dec 2012 , 9:45pm
post #11 of 11

Here's 2 other really informative videos:



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