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Modeling Chocolate Recipe
Modeling Chocolate Recipe

Modeling chocolate also known as candy clay, is a soft dough made from chocolate and sugar syrup. It can be used in cake decorations, and many other sugar confections. Even though it requires more patience to learn to use than fondant, it has great  flavor and versatility.  Since it takes longer to dry it's the ideal substance for modeling shapes and figurines. I hope you enjoy this recipe.



  • 1 cup of Corn Syrup
  • 2 Pounds of White Chocolate (*candy melts)



  1. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
    You can use the microwave if you prefer. Melt the chocolate in 10 seconds intervals until is completely melted. Don't over heat.

  2. Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag or wrap well with plastic wrap and refrigerate until firm.

  3. When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it's too hard, you can place in the microwave for a few seconds to soften it a bit.

  4. Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.

  5. Don't over mix the dough as it can get really greasy.


* Note: I love Guittard wafers for my modeling chocolate. It tastes great and works wonderful. Wilton (candy melts), works well too. Merkens white chocolate sometimes can be temperamental especially when the bag is not fresh, so keep that in mind.
   I like to use the wafers or candy melts because the quality is far better. I stay away from chocolate chips because they have a wax coat that makes them more difficult to work with and can be more dry and grainy. 

 *Remember that the Candy coat or wafers, as they are called, it's chocolate ready to be used and there's no need to temper. 
  Other chocolates need to be tempered before using it, so I suggest you use the wafers/candy melts since it's easier to work with, especially for those who have never worked with chocolate.


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