This has been a recipe that i have been trying to get for “consistency” over the last couple of days and i think i finally found the correct ingredients. I hope you enjoy it as i wish i could have found a more “detailed” ingredients list.


  • 4 ounces of WILBUR chocolate chips ( i think nestle would work fine as well)
  • 1.5 ounces of Karo Lite corn syrup


    Place chips in glass bowl or similar and nuke in microwave in 20 second bursts until melted completely. Then place corn syrup and stir with spoon until it all comes together. Place in sealed plastic bag and flatten. Refrigerate for about 1 hour and then take out and place in room temperature. Should be able to use in about 4 – 6 hours or leave overnight for a more stable product.


2SchnauzerLady Says... 24 Mar 2010 , 6:22am

Are those semi-sweet chips?

langranny Says... 24 Mar 2010 , 9:41am

Since I got my digital scale, I've found that by weighing my ingredients instead of measuring them, everything comes out better. I have to try this recipe. Thanks!

conchita Says... 24 Mar 2010 , 11:15am

were can I purchase this chocolate?

Daria Says... 24 Mar 2010 , 2:58pm

I have used fondant both MMF and store bought. I was wondering what is stronger when making a sculpture (person) store bought fondant or modeling chocolate. Which is least expensive? Homemade modeling chocolate or store bought fondant. Thanks

CocoaCakes Says... 25 Mar 2010 , 4:41pm

I use whatever brand of semi-sweet chocolate chips I have in the house. For a full-recipe, my measurement is 10 oz. of chocolate to 1/3 cup of light corn syrup. I have cut that in half (5 oz. + 8 tsp.) and had plenty for my project. I froze the leftover and have cut pieces off since to use on other cakes. Just partially defrost until you can cut it.

1elenita Says... 26 Mar 2010 , 7:43am

Hi I just made this recipe. Does anyone know if this could be used to make a branch? thanks

angelisa Says... 30 Mar 2010 , 3:40pm

How can I make the preganant bellie cake?

CbyA Says... 31 Mar 2010 , 7:17pm

what about white chocolate??? can you add some color? if so, what kind it will be better? powder or gel?

Enilajar Says... 13 Apr 2010 , 12:47pm

This recipe was very successful! I have never used modeling chocolate before, so I don't know if it was supposed to be so greasy as you worked it, but it molded much more easily than I thought, and about ten or fifteen minutes in the fridge hardened it up great! Thanks!

Celinda Says... 2 May 2010 , 3:24pm

Is this suppose to be so greasy? Should I take a paper towel to get rid of the grease Plssss help

Cake123_123Cake Says... 15 Jun 2010 , 7:56pm

which tastes better: white modeling chocolate or dark modeling chocolate... also, can you color white modeling chocolate? with food coloring or what?

theonlypcd Says... 16 Nov 2010 , 12:31am

HI! Okay so I made the modeling chocolate and I am attempting to sculpt a character...however I am having a problem with it constantly melting! Is there a trick to preventing it from melting! I have to drive the cake and hour away and im scared the chocolate figures will melt on the way! Please help me! please someone email me the answer as my computer isnt working and i can only check my emial on my phone

Chantalscreativecakes Says... 16 Jun 2011 , 6:05am

I find Dark chocolate tastes better than the white chocolate (which isn't actually chocolate at all) The more you work the "clay" the more the oils will come out which is what makes it seem so greasy. Just wipe it off, as it won't show once it dries. But keep it in a cool place as a humid fridge will cause the chocolate to "sweat"

hawkinsmaryj Says... 8 Jul 2011 , 10:23am

I need to make pussy willow for a wedding cake. Will this work? I am also making MMF sunflowers to go with them and the leaves. I can't decide whether to make them out of the chocolate or the fondant. Which do you think would be best?

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