How to Model Chocolate

What is modeling chocolate?

Modeling chocolate is made from melted chocolate and heated corn syrup, which are heated and then combined very carefully. The result of this process is a very versatile material, that can be shaped into flowers or cut into shapes to decorate your desserts in unique and beautiful ways. 

Its consistency is similar to fondant, another patisserie staple made with sugar, water, gelatin and glycerol: however, modeling chocolate needs less ingredients and holds its shape a little better. Not to mention the taste! 

 

How to make modeling chocolate

To make modeling chocolate, all you’ll need is two ingredients: chocolate and corn syrup. You can use Venchi chocolate that melts easily.  

Discover our full chocolate modeling recipe below, but here is a quick summary. First, you’ll need to melt the chocolate, add heated corn syrup, and leave the mixture to rest for at least 2 hours. You can keep it in the fridge to make it set quicker. To guarantee perfect results, take a look at our article on how to temper chocolate: alternatively, you could use a double boiler.  

 

Ingredients

For dark modeling chocolate:  

• 2 cups dark chocolate 

• 1 cup corn syrup 

 

For white modeling chocolate:  

• 2 cups white chocolate  

• ½ cup corn syrup  

 

Method

1. Melt the chocolate in a double boiler, stirring continuously. Do not let the temperature go above 110F. Once melted, take the chocolate off the heat.  

2. In a saucepan, heat the corn syrup to 110F. A higher temperature could cause the water inside the corn syrup to evaporate, leading to a grainier texture. 

3. Once both ingredients are up to temperature, stir the corn syrup into the melted chocolate. Stir until both are well combined.  

4. Slowly pour the mixture onto plastic wrap and wrap it up.  

5. Leave it to harden for a few hours at room temperature.  

 

Preparations

The different fat content in white and dark chocolate means you’ll need a different amount of corn syrup—about 4:1 for white chocolate and 2:1 for dark.  

If your modeling chocolate has been resting for more than 24 hours, it can become very hard. To soften it, simply put it in the microwave for a minute and then gently knead the dough. 

How and when to use it

Just like fondant, modeling chocolate can be used to create gorgeous decorations for your cakes, giving them an unmistakable chocolate flavor.  

Once the dough has rested, you can knead it a little with your hands. Modeling chocolate is extremely sensitive to the heat in our hands, so try to work quickly. If your chocolate becomes too soft, do not worry. To harden it up again, dust your work surface with cocoa powder for dark chocolate and confectioner’s sugar for white chocolate.  

To create some simple decorations, roll out the modeling chocolate with a rolling pin so it is even and roughly 1/8 inch thick. You can use cookie cutters to create beautiful shapes that can then be used to decorate cakes and other sweets.  

Use your modeling chocolate to create a flower

Take your desserts to the next level by making edible flowers with modeling chocolate. You can use these flowers to top everything from cakes and muffins to gourmet cookies.  

If you’re not feeling confident, first try a simple flower design. Roll out your modeling chocolate flat, and then, with a toothpick, trace out a flower shape. Then, cut out the flower with a sharp knife. Do not be afraid—making flowers with modeling chocolate is much easier than with fondant, and you should get pretty results every time. 

As a base for your flowers, you could use white chocolate and color it with natural dyes. Learning how to color chocolate can bring your cake-design skills to the next level: share your recipes with the ones you love!