So easy!
Roll it, mould it.


  • 500g chocolate
  • 1 cup icing sugar


    Melt chocolate and mix in sugar.
    If it looks too dry you have the right consistancy.
    Gather in your hands and squeeze and mould until it looks and feels like play dough.
    Roll it out and make roses as you would use sugar paste (icing sugar on work surface and rolling pin) or use to make figures etc.
    Once refrigerated this goes lovely and firm and tastes great.


icer101 Says... 24 Aug 2010 , 9:04am

you have this listed twice. one says 300g chocolate, to 1 cup icing sugar. this one says 500g chocolate to 1 cup icing sugar. can you explain the difference. would love to try this. thanks

lamissacakes Says... 25 Aug 2010 , 11:37am

what is icing sugar?

krmoore121 Says... 25 Aug 2010 , 3:44pm

Icing sugar is powdered sugar.

mlandre Says... 26 Aug 2010 , 10:39am

What kind of chocolate works best?

Karen_uk1 Says... 26 Aug 2010 , 2:20pm

Sorry all this was a typo, should read 300g icing sugar, this needs to be squeezed and rolled in the warmth of your hands to get the consistency of play dough. Hope this helps.

Karen_uk1 Says... 26 Aug 2010 , 2:22pm

Any chocolate I have found works the same expensive or not.

icer101 Says... 26 Aug 2010 , 2:32pm

thank you karen_uk1 for the info. now i will try it.

Karen_uk1 Says... 26 Aug 2010 , 2:55pm

No problem, hope it works for you now after all that, he he.x

ortansa Says... 27 Aug 2010 , 12:59pm

Thank you for the recipe,sounds very easy.Could this be used for covering cakes too?

cupcakeluv Says... 28 Aug 2010 , 3:47am

thx for sharing. when do you add iceing sugar, right away ?

Karen_uk1 Says... 29 Aug 2010 , 8:07am

I've never tried covering a cake but as it behaves like fondant I don't see why not, let me know. Yes add the icing sugar straight away, mix it and it will look really dry and crumbly. That's when you get your hands in and start squeezing and kneading.

Cyndig819 Says... 29 Aug 2010 , 6:29pm

Can you use white chocolate?

Karen_uk1 Says... 30 Aug 2010 , 1:05am

Yes, in fact I first tried this with white chocolate.

NannieBaker Says... 30 Aug 2010 , 6:38am

How many cups or tablespoons is the equivelant of 500 g of chocolate. I"m assuming the chocolate is cocoa?

2SchnauzerLady Says... 30 Aug 2010 , 7:47am

In ganache, white chocolate is used in different ratios than dark chocolate, is it the same with this recipe and if so, how much white chocolate do you use. Also, I've made chocolate clay with chocolate and corn syrup, but it does not stretch well. How does this recipe stretch? (Sorry for the long entry!)

Karen_uk1 Says... 30 Aug 2010 , 2:04pm

NannieBaker, no the chocolate is a bar of chocolate as it needs to be melted. TNTFundraiser, I have always messed around with the quantities so sorry not to be more specific, my suggestion would be try it and see, I have found this behaves much the same as sugar paste as far as stretching, hope this helps.

Helen51 Says... 30 Aug 2010 , 4:47pm

just making sure I have this right - is it 500gm chocolate and 300gm icing sugar?

imnana Says... 30 Aug 2010 , 6:51pm

I am a novice decorator and I need to make a figure of a boy using modeling chocolate. It needs to be white so I can paint it. I bought a bag of candy melts in off white tonight but do not know what to do to it now to make it into modeling chocolate. Can anyone help me?

Tiffany0481 Says... 1 Sep 2010 , 4:31am

Karen, Just a quick question ... does this dry hard like gumpaste or is it more like fondant?

lilyankee5688 Says... 1 Sep 2010 , 7:28am

according to a website. 500g is equal to 2.175 cups and 300g is equal to 1.305cups.. hope this helps

Nymphony Says... 2 Sep 2010 , 3:19am

I haven't tried this recipe yet, but I do use a different one that is similar. I got it from Seriouscakes on youtube or you can go to and look for a video entitled "Candy clay rose." She uses the Chocolate melts and Corn syrup.

Karen_uk1 Says... 2 Sep 2010 , 3:40am

Tiffany, it sort of goes like a solid piece of chocolate, so I would say fondant definitely not hard like gumpaste.

gmfr Says... 5 Sep 2010 , 2:14am

I have the same question as Helen51- is it 500gm chocolate and 300gm icing sugar?

harriet_87 Says... 5 Sep 2010 , 4:07am

Hi Karen, would this recipe turn solid enough so it won't flop over when rolled out thinly and stood upright?

basilbeancat Says... 5 Sep 2010 , 4:23am

How long can you store your finished work and under what conditions...I would like to make these as far ahead of time as possible. Thanks!

cakeladyatLA Says... 5 Sep 2010 , 11:15am

From what I read the recipe is: 300 grs chocolate 1 cup of icing (powered sugar)

For the people who where confused.

FatCat_036 Says... 5 Sep 2010 , 2:56pm

Hi Karen, Would you use eating chocolate or cooking chocolate?

FatCat_036 Says... 5 Sep 2010 , 2:58pm

No more comments, I just forgot to check the box for notification by e-mail so I am doing it now. :)

anavillatoro1 Says... 5 Sep 2010 , 7:36pm

I am sooooooo comfused....... I understed 500g of powered sugar and 300g of chocolate, right?

gillyb Says... 5 Sep 2010 , 9:38pm

I just made it with 500g of bittersweet chocolate (55% cocoa) block and although I added 300g of icing sugar I needed to add another 100g - 150g I just kept adding until it was right!! I think also it may depend on climate - humidity is high today so I had to add a lot more icing sugar. BUT WHAT A RESULT!!!!! It's gorgeous to taste and work with - I just covered a cake successfully and it tastes way better than regular choc fondant!!! Thanks so much for recipe

Karen_uk1 Says... 6 Sep 2010 , 4:22am

Thank goodness, someone tried and succeeded! And yes add more or less, you have to play with it. Way to go gillyb.x

Karen_uk1 Says... 6 Sep 2010 , 4:27am

harriet_87 - if you look at my photos for choc birthday cake, the roses are made of this, if it's not thick enough just add more sugar. basilbeancat - I have stored it in the fridge wrapped in cling film for a week and it was fine. FatCat_036 - cooking or eating is fine.

FatCat_036 Says... 6 Sep 2010 , 5:26am

Thanks, I am going to try it. I will let you know.

Kbman Says... 6 Sep 2010 , 11:06am

I need to mold a face for a thomas the train cake. do you think I could die the white chocolate and use this recipe? is it fairly maluable?

Karen_uk1 Says... 6 Sep 2010 , 2:08pm

Kbman - Yes I should imagine dyeing it would work well. If you make it with plenty of icing sugar until you make it the consistency of play dough you will get the pliable texture you want, hope this helps.

MariaK38 Says... 7 Sep 2010 , 12:18pm

hi! could I use Merckens dipping chocolate discs for this? Thanks!

Karen_uk1 Says... 8 Sep 2010 , 1:15am

MariaK38 - I'm sorry I don't know what they are, I'm in England,lol.

danielaxoo Says... 8 Sep 2010 , 12:14pm

i'm wanting to use this , never tried before ,do you think it would work for large arms and leggs on a 28 inch stand up doll im working on or do you think rice crispies would be my best op?i dont want the arms and leggs to slide down or off, any advice would be much appreciated , thank you.

danielaxoo Says... 8 Sep 2010 , 12:15pm

please private message me , thank you

Debi2 Says... 10 Sep 2010 , 9:27am

I would also like to know the answer to danielaxoo's question...would you mind posting it here too? Thanks!

Karen_uk1 Says... 10 Sep 2010 , 3:16pm

I think because of the high chocolate content rice crispies would be the better option, I wouldn't like to risk

connie0603 Says... 12 Sep 2010 , 8:04am

I made this and it was wonderful, the day I made it. But I wrapped it airtight and went to use it a week later, and it was hard as a rock. I tried microwaving it for almost 1 minute then tossed it.

Karen_uk1 Says... 16 Sep 2010 , 1:02am

Sorry to hear that, oh dear. Like I said it was an experiment. I only used it on the day so this is good feedback on the recipe albeit at your expense, sorry again.x

aviles2005 Says... 10 Nov 2010 , 12:10pm

do you think we could you the cheap candy melt chocolate from the craft store. It might not be the best flavor but if your using it to create a figuring. do you think it might work?

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