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

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

250 Comments View Comments

  1. Hey Ann,
    I can’t believe I am commenting cause I’m usually to shy to do so. Anyways I was wondering how you used the modeling chocolate as a base on the cake (the blue part in the picture of the finished cake) Do you treat it like fondant? If so do you add a base of icing before rolling it out and draping it onto the cake? Sorry for all the questions I’m just trying to decide if I should use modeling chocolate or fondant since I don’t like the taste of fondant.
    Thanks so much, I love your videos!

    • Hi Hannah, you can use modeling chocolate just like you would fondant, it tastes better but the fondant is easier to work with.

  2. Hi, could you please tell me what is the difference between glucose syrup and corn syrup?


    • Hi seema, glucose syrup in Australia is made from wheat, it is very thick and mainly glucose. Corn syrup as the name implies is made from corn, is thinner, contains glucose but also other sugars.

  3. hi sori, the best results I could get with real chocolate and glucose were 100g Cadbury Milk Chocolate 8 tsp glucose syrup it tastes good but texture a little ‘sticky’ not as smooth as using corn syrup.

  4. What are candy melts, please tell me

    • Hi Seema they are like a coloured compound chocolate made with vegetable oil

      • How many candy melts for 100 grams?

  5. Could you please tell me the difference between corn syrup and glucose syrup. With reference to your modeling choc. Why is it that corn syrup is very expensive.?

    • Hi Seema, it is very expensive where i live because it has to be shipped in from the US.

      • I found just what I was needed, and it was ennertaiting!

  6. Can i used chocolate chip? and how much syrup do i put in the bowl if im using chocolate chips?

    • Hi Thinh, check the ingredients of your chocolate chips if they contain cocoa butter they are real chocolate if vegetable oil then use them as for neslte melts

  7. What else can we use rather than corn syrup

    • you can use glucose syrup. the proportions are on the recipe post on the website

  8. Hi Ann,
    Love your tutorials and decorating style.
    I was just wondering how long in advanced I can make the chocolate.
    I also wanted to know what the coloured candy melts taste like. I’ve never used the coloured candy melts and I wanted to know what the coloured ones that don’t have a flavour stated on the packet taste like.

    • it will last a week or so

  9. Hey ann,
    I can’t find any corn syrup or glucose syrup where I live, is golden syrup an acceptable substititute? Will it work?
    I really want to try out your chocolate strawberry roses

    • it’s not the same chemical structure so i’m not sure. I’ve never tried it … but you can try with a small amount and see if it works 🙂

  10. Hi,
    I cannot find your video on how to make chocolate flowers , creme brûlée , chocolate mouse . Please help. Thank you.

  11. hi,

    your work is just amazing!!!

    i have a problem, can i use honey instead of corn or glucose syrup?



    • no sorry fran

  12. Hi Anne, I am hoping you can help me determine how much modelling choc to make please. I would like to know what size round cake a100g quantity will cover please. Thank you, I absolutely love and admire your work 🙂

  13. Btw, I’ve used corn syrup into my chocolate. Thanks

  14. Hi Ann,
    I’ve tried heating my white chocolate in the microwave and I also tried over the stove with a simmering water, both my modelling chocolate came out grainy after it’s been rested overnight at room temp. It seems that there’s a tiny speckles of wax?? Why is it grainy? please help.


  15. I have noticed on your ingredients list that 100g wiltons candy melts and 2tsp glucose syrup works fantastically, as does the same amount of candy melts with 4tsp glucose syrup, was wondering if you have tried the same amount of candy melts with 3tsp glucose and a few drops of colouring gel.

    • Hi Jasim, With the candy melts 4 tsp worked well, 2 tsp was crumbly. You could try three if you like but as four gave a really good result I did not experiment further with it.

  16. Hi Ann , I really love all your Work. you just keep surprise me with your unique recipes.

    well, I would to ask you , what is the best cake recipe to use when making a cake covered with fondant. I have tried the vanilla cake, and the madela cake and i see them too dense and firm espcially if the cake is more than one layer.

    I’m afraid to try it with sponge cake, will it take the weight of the fondant and if there are any decoraction on top.

    please advice.

    Thank you and keep it up

  17. Dear Ann,
    In my country,i don’t have any coloured chocolate melts or anything like wilton candy melts but what i can do?

    hanim zahrah from malaysia:)

  18. hi

    I dont have a microwave and i didn’t had candy melts. so in stead i used white chocolate and melted my chocolate au-bain-marie. i thought this should work because it is the same as the white melts from nestle (right?), but at the end it turned out very crumbly like the one you made with de glucose. is it the products? or is it the au-bain-marie method i used? do you have some tips? because i don’t really like fondant and i would like to replace some of my work with modeling chocolate. i have already been struggling with modeling chocolate for quiet some time now.

    PS love your channel, lots of things which are really nice and pretty but you actually van make at home without all of the crazy stuff

  19. Here in Slovenia corn syrup is also hard to find. I got it in an online shop that imports food from Asia and I think the 700g bottle cost about 2€ (3AUD) which is really great since 350g of glucose costs 7,5€ (11AUD)

    • hi helena, I like your roses great job

  20. Corn syrup can be found in Korean groceries stores in Melb. Korean use corn syrup to make one of the side dishes with potatoes. I forgot how much was that but I purchased that before 🙂

    • thanks ginny I will have to find a korean store here in sydney and see if they sell it

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