I have always wanted to use modelling chocolate to make cake decorations. It’s so much easier to blend than fondant, it’s smooth and unlike fondant, it actually tastes good! I also find it easier to make fondant figures out of modelling chocolate because it doesn’t crack or form elephant skin, and blending the seams with it is so much easier!
This recipe is a bit difficult – it took me a few failed attempts before I finally got it right!
- 1 lbs Chocolate or candy melts — use candy of the colour that you need.
- 1/3 cup corn syrup
- Melt the candy melts or chocolate in the microwave or double boiler. I usually use the double boiler as it’s far too easy to burn chocolate in the microwave.
- Microwave the corn syrup and add it to the melted chocolate.
- Stir until incorporated.
- Pour the mixture onto your worktop and knead it until the chocolate is soft and pliable.
- Wrap it up in cling film and leave it to rest for 20 mins before use.
Overmixing can ruin the modelling chocolate. I found this out the hard way when my modelling chocolate was a crumbly mess! 🙁
This is something that can be fixed with a little effort, as I learnt from Wicked Little Cake Company’s youtube video (See Below). The steps to fixing this are:
- Strain all the oil out of the modelling chocolate.
- Place it back into a bowl and start stretching it as shown in the picture.
Do this a few times and let it set overnight. This should fix your modelling chocolate.
I fell in love with modelling chocolate the first time I used it, and I’ve used this recipe so many times since then, as modelling chocolate is so easy to use! Hopefully, you’ll enjoy modelling chocolate just as much me, and you’ll find this recipe just as useful as I do. Good Luck!