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Note: I don’t use Nestle U.S. brand, Hershey brand, or Wilton’s Candy Melts because it’s not real chocolate and that’s just gross. Don’t get duped! Read all about chocolate here.

FORMULAS

White Modeling Chocolate Recipe

Milk Modeling Chocolate Recipe

Semisweet Modeling Chocolate Recipe

Bittersweet Modeling Chocolate Recipe

*The volume of chocolate differs depending on the shape of the chunks/morsels used. Weighing the chocolate for this formula is highly recommended for the most accurate and consistent results.

► NOTE: Every brand of chocolate is different in quality (% of fat content, % of cocoa content), which effects the amount of sugar syrup required to achieve a good, workable batch of modeling chocolate. The amount of sugar syrup in the formula often requires adjustment.

As a general rule:
- If modeling chocolate is too hard, dry, or crumbly, use more sugar syrup next time.
- If modeling chocolate is too soft, use less sugar syrup next time.

There are many ways to save an oily, dry, soft, hard or grainy batch of modeling chocolate! Sometime’s too hard or too soft modeling chocolate is just a handling issue. All the solutions to these common problems are in my book. Feel free to email me if you have a pressing question.

HOW TO:

Quick Microwave Method

Items Needed

• Microwave
• Chocolate + sugar syrup (scroll to top of page for formulas)
• 1 medium-size glass or ceramic bowl, clean and dry
• 1 small microwave safe bowl for heating the sugar syrup
• Firm spatula (make at home by trimming the excess rubber off the edges of an ordinary spatula with a pair of scissors) or alternatively, a stainless steel spoon
• Plastic wrap
• Zipper-close freezer bag

1. Chop the chocolate, if necessary, and pour it into a clean, dry glass bowl.

2. Microwave the chocolate, uncovered, for 20–30 seconds on high (microwave times may vary). Remove the bowl from the microwave and mix the chocolate with a firm spatula or a spoon.

3. Repeat for another 15–20 seconds, stirring immediately afterwards. Continue with short bursts in the microwave followed by stirring until all the chocolate has melted and no hard bits remain. It is critical that the chocolate not be overheated at this point or it may seize (harden), or worse, scorch. If the bottom of the bowl grows too hot to touch, the chocolate is in danger of overheating. If that is the case, stir well to redistribute the heat.

4. In a separate bowl, microwave the sugar syrup for 30 seconds or until warm. It must not be hot or it may burn the chocolate.

5. Pour the warm syrup over the chocolate and stir with the firm spatula until just blended. The chocolate will quickly stiffen. Here is white:

And here is dark, which at this stage tends to be looser than white modeling chocolate:

6. Pour the mixture onto a sheet of plastic wrap. Flatten it into a patty and seal it well. Rest it on a sheet pan or cool tabletop at room temperature for 1–3 hours or until it begins to resemble a soft Tootsie Roll in consistency. If the environment is warm, it may take up to 24 hours for a batch to set to a workable consistency. A fast set can be achieved by placing the wrapped chocolate in the refrigerator for half an hour, but a slow set at a cool room temperature yields the most stable product.

7. Once it is semi-firm, knead the modeling chocolate with the palm of the hand for 10–20 seconds or until smooth. Those with hot hands may opt to work the chocolate with a bench scraper instead.

8. Transfer the finished modeling chocolate to a heavy-duty, well-sealed bag for storage. Store it in a cool place out of sunlight. For long-term storage, keep sealed bags of rolled modeling chocolate in an airtight container away from heat and not in the refrigerator. Modeling chocolate can last for up to a year if stored properly.

Stovetop Method

Items Needed

• Chocolate + sugar syrup (scroll to top of page for formulas)
• Medium-size glass or stainless steel bowl, clean and dry
• Medium-size saucepan filled with water 1-inch (25mm) deep for use as double boiler
• Firm spatula or alternatively, a stainless steel spoon
• Plastic wrap
• Zipper-close freezer bag

1. Chop the chocolate, if necessary, and pour it into a clean, dry glass bowl.

2. Set the bowl atop the saucepan to complete a double boiler. Do not allow the water to come in contact with the bottom of the bowl. Set the heat to low/simmer.

3. Melt the chocolate slowly over gentle steam induced heat, stirring frequently with the firm spatula. Do not allow the chocolate to overheat or it may burn. Do not allow steam to escape near the chocolate as the moisture may cause the chocolate to seize.

4. Continue to stir until no lumps remain.

5. Remove the bowl from the double boiler and set it down on a dry kitchen towel.

6. Proceed to step #4 of the Quick Microwave Method but heat the sugar syrup in a small saucepan instead.

How to Color Modeling Chocolate

Modeling chocolate may be tinted any color. Water or gel-based food colorings are both suitable; there is no need to invest in more expensive candy coloring. Powdered colorings may be used, but should be saturated with a small amount of water first. I prefer to use chefmaster liquigel colors (I buy the 10.5 oz bottles).

Kneading in Color

Color may be kneaded by hand into finished modeling chocolate. This method is useful when only a small amount of any particular color is needed.

1. Wearing rubber gloves to protect the skin from the dye, deposit a drop or more of food coloring onto a chunk of white modeling chocolate.

2. Add equal amounts of cornstarch as food coloring to help offset the added moisture and prevent stickiness.

3. Knead the food coloring and cornstarch into the modeling chocolate until thoroughly blended.

4. Add more color as needed until the desired hue is achieved. If a color ends up too dark in tone, add more white modeling chocolate to lighten the tone.

Note: The mechanical action of kneading warms and softens modeling chocolate to the extent that it will require rest before it can be handled again. Therefore when kneading in color, plan to do so at least one hour in advance of rolling/modeling.

Stirring in Color

The easiest way to color modeling chocolate is to do so in the production phase by adding liquid food coloring along with the sugar syrup. No additional work is required with this method since the color blends in automatically during the stirring and kneading stages.

How much coloring is required to achieve a particular hue depends largely on the strength of the dye. If color is added in high concentration (more than ¼ teaspoon of liquid color added per 16 oz [454 g] batch of modeling chocolate), the excess liquid may cause a batch to go soft. Dark red modeling chocolate, for example, requires so much food coloring that the sugar syrup should be reduced by a teaspoon or more to offset the added moisture.

Items Needed

• White modeling chocolate
• 2 rubber gloves
• Liquid food coloring
• Cornstarch

1. Wearing rubber gloves to protect the skin from the dye, deposit a drop or more of food coloring onto a chunk of white modeling chocolate.

2. Add equal amounts of cornstarch as food coloring to help offset the added moisture and prevent stickiness.

3. Knead the food coloring and cornstarch into the modeling chocolate until thoroughly blended.

4. Add more color as needed until the desired hue is achieved. If a color ends up too dark in tone, add more white modeling chocolate to lighten the tone.

Note: The mechanical action of kneading warms and softens modeling chocolate to the
extent that it will require rest before it can be handled again. Therefore when kneading in
color, plan to do so at least one hour in advance of rolling/modeling.

This is an excerpt from the book, Cake Decorating with Modeling Chocolate. The chapter goes on to cover the following topics:

• How to whiten modeling chocolate
• How to make black modeling chocolate
• How to prevent bleeding issues with modeling chocolate
• What to do when modeling chocolate is oily
• What to do when modeling chocolate is dry or crumbly or hard
• What to do when modeling chocolate is too soft
• What to when modeling chocolate is grainy

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Read the first chapter

Read about how the book was made

Read more free tutorials about modeling chocolate by Wicked Goodies: