Modeling chocolate will change the way that you decorate cakes! Sculpted and novelty cakes benefit from the modeling properties of this amazing medium!
It is flexible and moldable, and it holds it shape better than fondant. Bows, flowers and fine decorations can all be made and attached to your cake within minutes.
Modeling chocolate is perfect for sculpting because it adheres to itself AND can be blended to show no seams. There is a bit of a learning curve if you’ve never used modeling chocolate before, so make a batch and get to creating!
I prefer to use the Wilton or Make n’ Mold chocolate wafers for making modeling chocolate. You can use the white, chocolate, or pre colored wafers here- the color you see is the color you get!
As for the corn syrup, any light corn syrup brand will work.
The ratio that I use to make modeling chocolate is 4 parts chocolate to 1 part corn syrup by weight. If you start with a 12 ounce bag of chocolate wafers you’ll need to weigh out 3 ounces of corn syrup.
Checkout the video below for an explanation of the process.
- 12 ounces candy wafers
- 3 ounces light corn syrup
- Using a kitchen scale, weigh 12 ounces of candy wafers into a medium sized microwave safe bowl and set aside. In a smaller bowl, weigh out 3 ounces of light corn syrup
- Line a cake pan or baking sheet with plastic wrap and set aside
- Melt the chocolate at 30 second intervals, and stir after each interval, just until the chocolate melts
- Heat the corn syrup for about 20-30 seconds
- Stir the corn syrup into the melted chocolate and mix to combine until the chocolate forms a mass
- Don't over mix
- Transfer the mixture to the plastic wrap lined pan, cover and allow to cool until the edges have set but the inside is still soft, about 25-35 minutes
- Knead the modeling chocolate on a clean surface until it is smooth and pliable
- Wrap tightly in plastic wrap until ready to use