Artisan Cake Company
Step by step instructions on how to make modeling chocolate from chocolate melties, how to mix, how to color (if you want), how to get that super smooth consistency and how to store and use again!
White Modeling Chocolate
1 lb white candy melts
1/3 cup corn syrup (or glucose) warmed for a few seconds until about body temp
Gel food coloring (if you plan on coloring, if not, leave out)
To use real chocolate instead of melties
1/2 cup of corn syrup (5.6oz) + 1 lb of chocolate (any kind)
Melt candy melts in a plastic or microwave safe bowl in microwave or stove-top
Warm corn syrup and add food coloring. Remember that your final product will be lighter than the color of your corn syrup. You can also add color later if you want
Fold mixture together with a spatula until mixture starts to seize and resembles soft serve ice cream.
It is important to not over-mix or your modeling chocolate will get oily
Wrap in plastic and let set until chocolate is firm but still pliable. Usually a couple hours depending on how hot it is in your room
Unwrap chocolate and knead until smooth, smashing any hard lumps with your fingers
Re-wrap chocolate and place back in plastic wrap to set up until hard
Your chocolate will be hard every time you go to use it and you will need to re-heat it a few seconds (5-15 depending on your microwave) before each use
Do not over heat or it will get too soft and you’ll have to wait for it to harden up again before you can use it.
If you over-mix and its oily: Let cool as usual until oil begins to solidify and then knead into the chocolate
Crumbly texture: Knead until smooth or add a little more corn syrup
Too soft: Used too much corn syrup, add more melted chocolate or its too hot in your room
modeling chocolate, chocolate, edible, sculpting, color, tutorial, how-to, DIY, artisan cake company, liz marek, easy