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Modeling Chocolate (Candy Clay)
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I have started to work with modeling chocolate quite a bit recently and I'm loving the texture and workability it has. It's great for covering rice crispy treats and filling in all the grooves to give you a smooth surface to work with, and it's perfect to making modeled figures with - seams are easily blended away and it dries instantly so no down time in building up a sculptured piece. Here are photo's of the step by step to making modeling chocolate using candy melts
(I know, it's not really chocolate but the candy melts works marvelously - no worrying about tempering the chocolate correctly either).
Disclosure: This post may contain affiliate links and if you click on the link and purchase the item, I may receive an affiliate commission at no extra cost to you.
For the candy melts, I like to use either
Wilton White Candy Melts or
Bakers Corner Almond Bark.
Recipe Ratio:
16 oz Candy Melts* or Almond Bark (weighed)
3 oz measured Light Corn Syrup (or 4.5 oz weighed)
*Note: You can use colored candy melts or add coloring at the end when kneading the modeling chocolate.
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Line a tray with wax paper
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Measure or weigh out the ingredients
(I used about 6 oz of candy melts to a little over 1oz syrup here) |
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Melt the chocolate
(In the microwave in 30 sec increments stirring in between until melted) |
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Add the Light Corn Syrup
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Note: Once the corn syrup is added, do not stir too much. It should only take about 4-5 stirs around the bowl before it comes together. I usually fold the candy melts once over the corn syrup. Wait for about 4-5 seconds and give it one more fold. Wait a few seconds, then repeat 1-2 more times before it all comes together and that's it. Don't worry about completely blending it all in, you will be kneading the whole thing together later and can blend everything in then.
The corn syrup reacts with the chocolate and siezes it a little - give it time, be patient and avoid overstirring or else the cocoa butter (when using real chocolate) or oils will separate and you get a very greasy ball of modeling chocolate.
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Fold #1: Fold the Chocolate over the corn syrup going around the bowl once
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| Fold #2: Wait 4-5 seconds and go around the bowl a 2nd time folding the chocolate over |
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| Fold #4-5: Now it's ready. It looks and feels like thick batter or like soft dough |
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| Scrape the bowl clean and place the modeling chocolate over a piece of wax paper |
Note: I've noticed that with using wax paper, it helps absorb any grease and dries out the modeling chocolate perfectly.
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| Using the spatula, press to spread the modeling chocolate over the wax paper. |
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Add another layer of wax paper over it and smooth out flat & let it sit overnight
(I throw a dish cloth over this and let it sit on the kitchen counter to set) |
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Peel the wax paper off, break off small pieces and knead it all together.
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After the modeling chocolate has set overnight, it is ready to use. If you want to color it, you can add it now and knead it in or use colored candy melts. I've used Chef Master, Wilton and AmeriColors to color the modeling chocolate with and they all work well. If you overwork the chocolate too much, it will get soft and melt a bit so just put it down for a minute to cool before kneading and working it some more.
To store, wrap the modeling chocolate in wax paper then in saran wrap, place inside a zip lock bag or air tight container. You can store it at room temperature for 1 month, in the fridge for 3 months, or in the freezer for up to 6 months. To soften the modeling chocolate, knead it or zap it in the microwave in 10 second increments kneading after each increment until it's the perfect consistency to sculpt with.
PS - You can also do a 50/50 mix of modeling chocolate with fondant to do figures or flowers with. The fondant makes the modeling chocolate a little bit stiffer but the possibilities are endless.
Here are some of the things I've made with modeling chocolate:
