This super easy & delicious “clay” is perfect for making chocolate bows or roses.
Chocolate Clay (Modeling Chocolate)
- *10 ounces semisweet chocolate (coarsely chopped chunks or chips)
- 1/3 cup light corn syrup
*Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers
Instructions1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth. Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted. 2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball. 3. Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month. Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place. THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!
i never realized how easy modeling chocolate is to make, thanx for the recipe. When you leave the modeling chocolate uncovered to harden, do you leave it at room temperature?
Hi, Is this like fondant? And do you use powdered sugar to cover a cake? How do you use it to cover a cake? Thanks
Awesome recipe for modeling chocolate clay!
if the chocolate becomes too sticky then what?
DO I HAVE TO ROLL THIS OUT & CUT SHAPES OR CAN I WORK A SMALL PIECES INTO PETALS & SHAPE MY ROSE
Hi folks...Have you gotten answers to your questions? I have the same ones. :-)
I loved this recipe. Super easy and fantastic to work with. Tastes great too! Thanks for sharing this recipe. I will be re-using it for sure.
Quick question. i am not sure what a double boiler is.. also, can i use pieces to make something or do i need to cut out shapes. :)
I am trying to answer the questions here.... Modeling chocolate can be used for covering a cake in the same manner as fondant, but the more you roll it out, the harder it gets so try to get it right the first time. Also, modeling chocolate is MUCH heavier and denser than fondant. This may mean that the "cake" under your layer of chocolate may have to be RKT (rice krispie treats) and not cake. If you are a novice, I would use the modeling chocolate as a substitute for fondant figurines or gumpaste figurines before using it to cover a cake as the more you roll it the harder it is to handle.
If you dont have a double boiler (a pot within a pot) you can take a metal bowl that is large enough to sit inside your pot. Put water in the pot and put the chocolate in the bowl.
my attempts have turned out gritty how do I make it smooth?
Help- mine is gritty too!
I also found my mixture goes lumpy (gritty) before rolling into a stiff ball??
Please help soon because I have a figurine to mould bafore the 31st Dec 2010
I have used this several times and it works great for making figurines, bows ect. When you first make this batch it will look very gritty, after it sits you will need to kneed it pretty good, the more you kneed it the smoother it will become, just do a little at a time. If the chocolate gets to sticky when your working with it, put it in the fridge for just a little while and wash your hands in cool water to cool them down before handling again..make sure that they are dry though. Another tip is that I use 50% power when melting in the microwave to make sure that the mixture doesn't get too hot.
Referring to the gritty texture, if kneading doesn't work then it is a possibility that water has contaminated your batch of chocolate. When melting the chocolate in a double boiler, take care that the flame isn't too high and the water is spitting out beneath the pot with the chocolate in it. If water gets into the melting chocolate, then I'm not sure if there is any way to save it.
Does anyone knows, if the corn syrup can be substituted with liquid glucose???
Yep it can be substituted. Its the same thing. :)
Oh cool, Thank you :)
OK cool, Thank you :)
I tried it and mine became too sticky too handle... is there something I did wrong or how would I remedy this? thanks
My modeling chocolate is smooth but is runny, it won't form in a ball. How do I get it to thicken up?
If I use White Chocolate, can I color the modeling chocolate?
I want to try to sculpta fairy but I don't know how to get light skin tone. Anyone know what color combination? White and a small amount of choc still turns out on the brown side
To make flesh color, add a little pink or red to your white/brown mix. If you want a more asian coloring, you can add just a touch of yellow or orange. Not too much, or your fairy will look like she has a bad spray tan!!
When you color, make sure you use a powdered food coloring or an oil based jel coloring. The water based ones you get at the supermarket will make the chocolate sieze, and then there is nothing you can do. Wilton makes candy coloring for use with the candy melts that works well, and is fairly easy to find - I've even managed to get it at Wal-mart.
can you please transfer measure to eu as i am not sure how much in ml is cup thanks
You can use a small amount of copper gel coloring to accomplish a fleshy color as well! :)
If you are having problems with greasy or dry modeling chocolate or need tips on coloring and using modeling chocolate check out this tutorial www.hungryhappenings.com/p/melting-chocolate-and-modeling.html
For people struggling with gritty modeling chocolate, you have to let the chocolate temper first. It should cool down before you mix in the corn syrup. If you mix in when its hot, the chocolate with become gritty.
you also have to be careful when melting chocolate in the microwave, consider to warm the chocolate not much higher than body temperature. So you have to do it litlle by little. Maybe start with 15 or 20 seconds, stir and then go with 10 seconds between striring. If it gets hotter, the sugar burns and will cristalize forming little pieces of caramel. It tastes delicious but will ruin the texture of your chocolate.
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