Modeling Chocolate

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Ball of modeling chocolate

Check out this video tutorial on how to make modeling chocolate or this live session recording that is all about modeling chocolate and making a rose, too.

Preparation time
20 minutes
Ingredients
40 ounces Candy Melts (1134 grams - any brand will work)
8 fluid ounces Clear Corn Syrup (1 cup or 237 ml - liquid glucose can be substituted for corn syrup)
Instructions
  1. Put candy melts into a microwave safe bowl.  Have a rubber spatula (not a wooden spoon - trust me on this) ready for stirring.
  2. Melt the candy melts in the microwave according to the directions on the package. I usually heat for 1 minute on full power, stir, and then heat for another 30 seconds on 50% power.  If they are still not melted put them back in the microwave for 30 second stints as needed, stirring after each.  I like to heat them until they are mostly melted and then stir to distribute the heat until the are completely melted.  You don't want to overheat them.
  3. Heat the syrup for about 40 seconds in the microwave.  I use a microwave safe liquid measuring cup.
  4. Pour the warmed syrup into the bowl with the melts.
  5. Gently mix the syrup into the melts.  Don't over mix.  When the mixture starts to firm up, make sure you scrape the sides and then stop.  I generally stir for about 1 minute and 20 seconds.
  6. Lay plastic wrap over a flat surface so you can move the chocolate easily later.  I use a large cutting board and cover it with plastic wrap.
  7. Scoop the chocolate mixture onto the plastic wrap.
  8. Wrap it up in the plastic wrap and press it flat so it will set faster.
  9. Let it sit for a little over an hour.
  10. Now unwrap it, take it out of the plastic wrap and start kneading on a smooth flat surface.  If there are any tiny little chunks that are hard to get out, just put it in the microwave for 5 - 10 seconds and then continue kneading until the chunks are gone.
  11. Wrap it up in plastic wrap or store it in an airtight container until you are ready to use it.  You can use it within a couple of hours if necessary.

Modeling chocolate can be colored JUST like fondant or you can add some gel color to the syrup before you mix it into the chocolate, if you want to color an entire batch all at once.