Easy Modelling Chocolate Recipe & Tutorial!
We have a list of FAQ’s below for troubleshooting! Please check them if you are having any trouble! Better than home made fondant! Modeling chocolate tastes better and is easy to make and use!
So many requests for a FONDANT Recipe & Tutorial but I have found something better!
MODELLING CHOCOLATE is quite similar to fondant but it tastes better, is easier to use and can be easily made at home in your microwave!
Great for figurines, detail work, covering cupcakes and even flowers.
Prepare 1-2 days prior to use for best results. Can be made using white, milk or dark chocolate.
250g (9 Ounces) of white chocolate, melted
4 tablespoons of liquid glucose (or corn syrup)
1 tablespoon of water
FREQUENTLY ASKED QUESTIONS! Please check these before messaging me as it will very likely answer most of your questions!! (& I get hundreds of emails a day so may be a little slow to respond – I will respond though!)
1/ WHEN DO I ADD COLOUR TO MY MODELLING CHOCOLATE?
Once the chocolate is completely made and fully kneaded, I add colour paste or gel (not liquid) and knead it into the completed batch of MC – If possible, colour it the day prior to using it as the additional kneading can make it a bit sticky, or pop it in the fridge for 20 minutes post-colouring to chill it out a bit
2/ WHAT TYPE OF CHOCOLATE SHOULD I USE?
Just plain, supermarket white chocolate – it can be cooking chocolate or chocolate you just eat, but not couverture chocolate (it will say it on the packet and will be super expensive if its couverture) If its a whole block, just break it into pieces and weigh out the correct amount
3/ CAN I USE COLOURED CANDY MELTS?
Yes, you can
4/ HOW DO I STORE MY COMPLETED MODELLING CHOCOLATE & FOR HOW LONG?
I dont freeze mine as I find it gets sticky with the extra moisture generated by the defrost. Just put it in a zip lock bag and store at room temp for up to 2 months. I actually just used one of the batches I made for this tutorial and that was nearly 3 months later! Essentially it’ll last till the expiry date of the chocolate used, so long as its air-tight
5/ CAN I USE ANYTHING OTHER THAN LIQUID GLUCOSE OR CORN SYRUP?
I have HEARD of people having success with golden syrup, but I haven’t personally tried it so can’t recommend it from experience – I would recommend having a try if you cant find either of the other options, but it will tint your MC slightly brownish. You cannot use honey.
6/ CAN I COVER BIG / FULL SIZED CAKES WITH THIS MODELLING CHOCOLATE?
Depending on the size – I love MC for cupcakes and decorations, but prefer fondant for big cakes – easier to smooth and get nice sharp edges! I also love a 50/50 mix of fondant and MC
7/ MY MODELLING CHOCOLATE IN GRAINY?
Grainy usually suggests it has been either overmixed or the chocolate was not entirely melted to begin with. You want to mix until that clear liquid is only just not visible and it just lift away from the sides of the bowl – 90% of MC issues happen in the mixing stage.
8/ MY MODELLING CHOCOLATE IS GREASY?
It will look greasy when just mixed but if it is soft and sticky AFTER you had let it set for 12 hours, this is usually a case of too much glucose. Try melting a quarter of the amount of white chocolate used in the recipe and melting the MC mix back down and combining the two, then see if it sets – be careful not to mix too long!
9/ WHAT CAN I DO WITH RUINED MODELLING CHOCOLATE?
I store it as above and when I want one, I will melt a portion down and add it to hot milk for an amazing white hot chocolate! Chocolate should never be wasted – lol
10/ CAN I SET MY MODELLING CHOCOLATE IN THE FRIDGE FOR FASTER SETTING?
You can fridge it, but bring it out an hour or so before trying to knead it as you dont want it super cold, room temp is best for kneading.
11/ WHAT DOES MODELLING CHOCOLATE TASTE LIKE?
I’d love to see pics of your cakes and cake pops on ANY of the above — You all know how mine turn out — now show me YOUR creations!