Modeling chocolate is a versatile product. I use it regularly in my gingerbread creations and custom cakes. It’s tastier and easier to mold than fondant or gumpaste. It hardens quickly and can be reshaped if needed.
So, today I want to talk about how to make modeling chocolate. It’s a fairly simple process and only requires two ingredients. It’s a bit quirky though, so pay attention.
Ingredient List:
1 12 oz Bag of Wilton Candy Melts
1/4 Cup of Light Corn Syrup
Tools List:
Measuring Cup
Spatula
Directions:
Melt the bag of Wilton Candy Melts in your candy melter. I have a Wilton Candy Melter and it has served me well for many years. I can set it and forget it until I’m ready to use it. You can also use a mini crockpot, double boiler, or a bowl in the microwave. Either way, melt the candy melts and mix until completely smooth.
Note: Wilton must have recently changed their Candy Melts recipe. I find that they do not melt as easily. As you can see from the picture above, the mix is a little chunky. Do not give up on it! If you remove it from the heat and mix it together thoroughly, the mix will eventually smooth out and be ready to use. You just have to spend some time on it. Note to Wilton – bring the old Candy Melts back!
Remove the melted candy from your heat source and let it cool down. It must cool to 91 degrees Fahrenheit. This is important. If you try to add the corn syrup before the mixture gets down to 91 degrees, it will never mix properly and it will be too greasy to use. You have a small bit of leeway in the temperature after it gets below 91 degrees, but don’t wait too long or the candy will begin to harden again and won’t mix properly that way either. I suggest using a candy thermometer to monitor the temperature and initiate the next step between 89-91 degrees. Keep stirring the mix every so often until it reaches the desired temperature.
Once your candy gets to 91 degrees, measure out 1/4 cup of corn syrup and add it to the melted candy. Mix the two ingredients together until they solidify enough to handle.
Dump the mixture out onto a non-stick, flat surface and knead with your hands.
Knead it until it’s smooth and resembles a soft clay. That’s modeling chocolate!
Store the modeling chocolate in a plastic bag and allow it to completely cool to room temperature. It will firm up. When you’re ready to use it, just break off a chunk and knead it in your hands to use it.
Adding Color:
There are a few ways to color your modeling chocolate. Some easier than others. My preferred method is to just use Candy Melts that are pre-colored. Lots of retailers sell the Candy Melts (I get mine from Michaels because they always have a lot of fun colors). It’s rare that I can’t find the color I’m looking for.
If you need a custom color that you can’t find or aren’t able to mix with the colored Candy Melts, you can add color during the melting process. For this method, you need to use candy coloring, NOT food coloring or gel colors. The candy colors are made specifically for chocolate and will mix in seamlessly. If you use regular food coloring or gel colors, the mixture will bleed and be greasy.
Molding:
Modeling chocolate is a lot like clay. You can use it to mold just about anything. I use a lot of my Wilton tools to create people and animals for my gingerbread and cake creations. I also purchased a great set of silicone clay sculpting tools that I use regularly. Stayed tuned for some tutorials on how to make modeling chocolate people and animals.
Best Modeling Chocolate to Purchase:
I recently participated in a gingerbread contest (details to come) that required me to use quite a bit of modeling chocolate. As the contest was timed, I didn’t have as much time to make the modeling chocolate as I would’ve liked. So, I ended up using some of what was provided, and I gotta say… Satin Ice makes a good product. It was smoother and easier to use than the stuff I make. So, if you’re in a pinch, or if you’re just the type of person who would rather click a button and have something on your porch in two days, Satin Ice is the way to go.
Click here to see my modeling chocolate pig tutorial!
Other Cake Decorating and Gingerbread Posts:
Construction Grade Gingerbread Recipe (for building, not eating)
Gingerbread Recipe (for eating and building)
Reindeer Playing Poker – National Gingerbread House Competition 3rd Place Winner
Santa’s Gingerbread Mountain Chalet
Cardinal Family Christmas – Gingerbread Birdhouse
Gingerbread House Construction Tips
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