Modeling Chocolate

Serves 550 · 10 minutes

Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

450 g (1 lb) chocolate
Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
4:1 / ⅓ cup (110 g) White chocolate
3:1 / ½ cup (150 g) Milk chocolate
2.5:1 / ⅝ cup (180 g) Dark chocolate (50% cocoa solids)
2:1 / ⅔ cup (210 g) Dark chocolate (70%+ cocoa solids)
5:1 / ¼ cup (90 g) Candy melts

Method

Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
Leave to cool slightly to temperature around 35 °C (95 °F).
Combine in syrup, slowly mixing well to thicken the mixture.
Transfer to a cling film, wrap and flatten, and leave to cool completely.
Knead the modeling chocolate until pliable and smooth.