Modeling Chocolate Recipe & Instructions (like Fondant)– A Cupcake Addiction How To Tutorial

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.

Only registered users can comment.

  1. For those of you (like me) who don't have/can't get powder or gel food colouring, you can just add 4-5 drops of liquid food colouring to your water (slightly less water) before you add it to your glucose and continue with the recipe as normal. I've tried it and it works! You might want to use rubber gloves when mixing the food coloured glucose with your chocolate to avoid staining your hands.

  2. Just made a double bache using milk chocolate and I can't wait to see what it is going to come out like 🙂 ◆◇◆◇◆

  3. I melted my chocolate and added my corn syrup (no water) and it rd like my chocolate got scorched. Should I not microwave the syrup in the future or maybe just not as long? Idk how my chocolate will turn out it's in the fridge now.

  4. Hi Elise, I've just made a couple of batches of modelling chocolate but I'm having some problems. I did a batch the same as yours white melts and glucose syrup/water mix. I mixed it together but it didn't thicken. It stayed runny, all mixed together but runny. The same happened when I used candy melts and glucose mix. I experimented a little with another choc melts batch and used more choc and less glucose. Still runnier than yours. After sitting on bench overnight, all batches thickened but still none hard enough to roll into ball. I'll try putting them in fridge. Can you help please? Can I salvage these to make roses? Thanks

  5. i live in the tropic which is about 33°c (90°F) usually. will my modeling chocolate get greasy or not hold its shape if its outside for a certain period of time?

  6. I tried this recipe as I am not very fond of fondant.
    my chocolate has coe out to be really greasy. even after refrigerating it for over an hour only 2 or 3 times of kneading it makes it greasy yet again. where did I go wrong and how can I mend my chocolate now?

  7. I tried using this recipe to make red modeling chocolate to make valentines day chocolate roses and it will not harden. It's been two days and its still the consistency of play doh. I used 250 g of wilton red candy melts 4 tbs of corn syrup and 1 tbs of water follwing your directions what went wrong?

  8. What do I do if my chocolate breaks apart when I try to mold it? And it's greasy? I only waited 9 hours instead of 12

  9. to cover a cake in a 50/50 MC and fondant, would you recommend using marshmallow fondant or rolled fondant?

  10. hello
    my modelling chocolate comes out very soft at room temperature??how can i fix it??

  11. can someone help me….I let it set overnight and before I could even knead it ,it looks greasy .so I let it set in the fridge for 2 hours …after a min of kneeding it looks greasy again and starts sticking to my hand can someone tell me what I have done wrong

  12. mine is always very stiff after setting and crumbles a lot when I start kneading. ALthough kneading makes it pliable but it is much stickier and cracks easier when modeling. What am I doing wrong?

  13. who thought that when she was putting the chocolate in the cling, it looked like rabri? sry i dont know the english word for this..

  14. Hi… So i tried this. But failed.. when i made it looked perfect. But i couldn't knead it because oil started coming? How can i fix this.. pls help me

  15. Hello i am staying in humid weather how to preserve here modelling chocklate …also if i use it on cake is it melt very fast…

  16. This is EXACTLY what I have been looking for! I have always refused to use fondant because of it's taste. I try my best with buttercream, but it can only go so far. This will but me over the edge and onto a new level of baking! Thank you!

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