Modeling Chocolate Recipe & Instructions (like Fondant)– A Cupcake Addiction How To Tutorial
Hello and welcome to Cupcake Addiction’s Easy
Microwave Modeling Chocolate Recipe and Tutorial where I’ll be showing you how to make some
easy microwavable modeling chocolate. I’ve had so many requests asking me to post
a fondant recipe and tutorial and I just haven’t come across a fondant recipe that I’m happy
to share that I actually like working with. So modeling chocolate is my answer. Everything
that I’ve done throughout my tutorials, that I’ve done with fondant, you can use modeling
chocolate for. This handbag, for example, is covered in modeling chocolate. Looks fantastic,
it’s easy to work with. You can make it at home and it tastes a lot better.
Equipment and ingredients that I’ll be using today:
I have a spoon. I have 4 tablespoons of glucose syrup. Your
equivalent in the US will be corn syrup. I have that in a bowl with 1 tablespoon of just
tap water. And that’s been warmed up for about 30 seconds in the microwave just to make it
a lot more fluid and a lot easier to mix through the melted white chocolate.
White chocolate – I have 250 grams or 9 oz. now that needs to melted as I mentioned. You
can use a double boiler but I like to pop mine in the microwave for 30-second intervals,
stirring in between until I’m happy that it’s melted. It normally takes between a minute
and a half and 2 minutes. I’m going to pop that in the microwave now.
Okay, so I’ve got my melted white chocolate. While I’ve been melting that, I’ve also cleaned
up my workspace because we are going to need quite a bit of room for this stage. Melted
white chocolate ended up taking me 4 blasts of 30 seconds, stirring well in between. Make
sure that you do stir it well in between each 30 second blast as chocolate melts best when
it’s actually being agitated so it might not look like it’s melting. But you don’t want
to overcook your chocolate. I’ve got my glucose and water mixture. As
I mentioned, it’s quite warm. It’s been microwaved also for about 30 seconds. So I’ just going
to pour that in. and taking the spoon, I’m just going to stir around. So you can see
there that clear river on top, that glucose-water mixture. Now this is the part of your modeling
chocolate where it has a tendency to go a [rye]. So what you want to do is you want
to make sure that you don’t over-mix at this stage. You can see as I’m mixing, there’s
still little clear rivers of glucose running through. You want to mix until it just comes
together so until you just get rid of those little clear rivers. And as soon as you can’t
see them anymore, stop mixing. You can see I’m going around this nice bag wide swirls
rather than mixing it really fast. I just want to keep a bit of control over the amount
of mixing, and I’m scraping right off to the corners. So that there is about perfect. The
way that I tell is if you lift the spoon, you can see that chocolate is actually coming
off the bottom of the bowl there. Now at this stage, I’m going to take some
clean fill or some plastic wrap. Forgive me, I should’ve actually mentioned this in my
ingredients. I’m going to take the clean fill and I’m just going to scoop that modeling
chocolate onto the clean fill. I’m going to fold the clean fill over. I’m just going to
spread that modeling chocolate out. This is just going to help it set a little bit quicker
so it’s not just a big clamp. It’s a bit flatter and wider. Now this I am going to leave. I
would normally leave this overnight or you can refrigerate it for about 3 hours. I prefer
to leave it overnight. I just find that it’s a better set. I don’t refrigerate it when
I leave it overnight. I just leave it at room temperature.
So when you’re modeling chocolate has had, like I said, about 12 hours or so to set,
this is what you’re left with. So you want to peel apart that plastic wrap. Make sure
not to leave any of it on the modeling chocolate, and just pull your modeling chocolate out.
Now we’re going to knead the modeling chocolate. Once again, you don’t want to over-knead your
modeling chocolate. If it starts to look greasy, then you’re over-kneading it. So if starts
to look greasy, don’t worry, just wrap it back up and put it back on the fridge for
an hour or so until it comes back to a nice firm consistency. You can see there I’m actually
putting quite a bit of pressure on this, quite about a weight behind it.
Knead it in between your hands if you find that easier. I’m not going to knead this for
very long, just a couple of minutes just to sooth it out. You’ll get a lovely consistency.
Now here you have your finished modeling chocolate. Now for this, I’ll now wrap it back up in
plastic wrap and I like to leave it overnight again before I actually add any color. It
just helps it to settle down and stops it from being so sticky.
If you do want to color your modeling chocolate, use a color-paste rather than a liquid color.
If you do need to use a liquid color only use it for really pale colors. The paste adds
a lot less liquid to the modeling chocolate and is less likely to break up that consistency.
If you find your modeling chocolate is getting too sticky to work with, pop it back into
the fridge for an hour or so. It just needs to set a little bit harder. You might find
your hands are a little bit warm as you’re working with it. Now modeling chocolate is
absolutely fantastic for, like I said, all kinds of decorating, figurine-making, and
you’ll notice we’ll use it a lot in upcoming tutorials.