Modelling chocolate is so delicious and a dream to work with. It can be used on it’s own to create models, or mixed with sugar paste to create a lovely chocolate flavoured coating.
I use it a lot for making models and texture on cakes where the join needs to be seamless as you can blend the joins together so that they are invisible.
You can make modelling chocolate using chocolate bars, but candy melts are more readily available now and I find are less temperamental when combining with golden syrup than actual chocolate. They are so convenient too as one bag makes a reasonable size bag of modelling chocolate and you don’t have to chop it up as they come in button form (anything to make things a bit easier!)
Another advantage is that Candy melts come in a range of colours, so if you’re after coloured modelling chocolate they are definitely the easiest way to achieve it! if you do want to colour white candy melts, add the colouring to the syrup rather than the chocolate, or make sure to use oil based or specific chocolate colours so that the chocolate doesn’t seize.
I use golden syrup, but you can use clear liquid glucose which you should be able to find in the supermarket. If you want a pure white modelling chocolate then it’s best to get hold of glucose, but if you are making a coloured modelling chocolate golden syrup works really well and doesn’t really change the colour too much.
So, here’s a quick and easy recipe for making modelling chocolate at home.
Modelling chocolate Ingredients:
1 bag of candy melts
90g of golden syrup
Put the candy melts into a microwave proof bowl
Pop them in the microwave for 20 seconds at a time.
Give them a stir to each time to make sure there are no hot spots that are likely to burn
Keep microwaving until all the bumps of chocolate have melted. You don’t want any chocolate chunks left as this will lead to crumbly lumps in the modelling chocolate.
Once it has completely melted, scrape down the sides with a spatula.
Warm the golden syrup up for 10 seconds in the microwave – it should just be a little bit more runny, not hot! Pour the golden syrup into the candy melts and slowly fold into the mixture.
Fold only enough times to combine – don’t be tempted to beat it or try and mix it for any longer as it will separate and you’ll end up with a bowl of oily mess!
One it has combined and starts peeling away from the bowl, pour it out onto some cling film.
Fold the edges over and flatten out to about 1cm thickness.
Leave somewhere to cool for about an hour, then it’s ready to use. Keep it wrapped up in cling film and in a Tupperware container. It will keep for a few months, or pop it in the freezer and it will keep for 12 months or more.
Have you made your own modelling chocolate? Do you have a favourite use for it?