Ann Reardon

Modeling Chocolate Recipe (make modelling chocolate)

modeling chocolate recipe

 

Modelling chocolate tastes better than fondant but is not quite as easy to work with, so I find it good for smaller projects.  It does not set hard like fondant does so you can’t use it for some applications.  Normally it is made from corn syrup and candy melts, two very expensive ingredients in Australia so here I will give you a number of different recipes for you to try.

Chocolate Quantity Syrup Quantity Result Rating
100g (3.53 ounces) Nestle Melts 4 teaspoons Glucose syrup Workable but not as good as when made with corn syrup ***
100g (3.53 ounces) Nestle Melts 2 teaspoons Corn Syrup Smooth, good consistency ****
100g (3.53 ounces) Cadbury Milk Chocolate 8 tsp glucose syrup tastes good, texture a little ‘sticky’ not as smooth as using corn syrup. ***
100g (3.53 ounces) Cadbury Milk Chocolate 4 tsp corn syrup tastes great, flexible, pliable ****
100g (3.53 ounces) Cadbury Milk chocolate 1 Tablespoon glucose syrup plus
1 teaspoon water
Not good, crumbly *
100g (3.53 ounces) Wilton Candy Melts 2 tsp corn syrup The best results, pliable, flexible, smooth *****
100g (3.53 ounces) Wilton Candy Melts 2 tsp Glucose Syrup
1 drop gel colour
Very crumbly, useable but only just, breaks easily. **
100g (3.53 ounces) Wilton Candy Melts 4 tsp glucose Good, flexible, rolls out well ****

The modeling chocolate ingredients need to be combined carefully at the same temperature as each other so that it doesn’t seize, watch the video for instructions on how to do this.

The Wilton Candy melts and corn syrup definitely gave the best result with a smooth flexible modeling chocolate.  However by adjusting the ratio of glucose syrup to nestle melts an acceptable texture can be achieved.

modeling chocolate recipe how to cook that

by Ann Reardon How To Cook That
2013

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

248 Comments View Comments

  1. Rating: 5

    I love all of your recipes. They always turn out great.

  2. Rating: 5

    Can we use a homemade corn syrup substitute for the milk chocolate one?

  3. Rating: 4.5

    You dont HAVE to. It’s good to but a couple hours would be fine. (Sorry Mrs. Ann! I’m not worthy,I’m not worthy!?? Loooove you! )

  4. Rating: 4.5

    thats a very useful recipe when decorating cakes!! i will definatly try this out!! lol

  5. Rating: 4.5

    Loved the how to video.

  6. Rating: 5

    Do you have to wait over night to use it?

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