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. Rating: 5

    I live in NZ and the only corn syrup I could find was glucose syrup or a korean corn syrup.
    Is it alright to use the korean corn syrup?

    • Hi Nhinah, I would imagine so but if I was you I’d experiment with a scaled down small batch to save wasting chocolate.

  2. Rating: 4.5

    Can I use sugar free chocolate? Is their a healthier alternative to this recipe?

    • Ho Sarah, you could certainly experiment but I’ve never tried it.

  3. Could you please do a video chowing the best ways to use modeling chocolate & fondant to make alphabet blocks. I have a mould but the don’t set properly. And look horrible when i take them out.

  4. Thank you for a great tutorial.
    Is Cadbury milk chocolate the same as Cadbury Dairy Milk. I can’t find anything that’s just ‘Cadbury Milk chocolate’. could you upload a pic of it?
    Thank you.

    • Hi Umtalhah, It sounds like it is the same thing.

  5. Thanks Ann. Just a question will this work on coles cooking chocolate.

    • Hi Asha, We have not tested that brand. If you give it a go then trial it on a small quantity first.

  6. Hi Ann! Great tutorial!
    May I color the white Nestle Choc melts the following day once its harden. with regular wilton or americolor food gel? Or is it better to color after warming up the corn syrup?
    Thanks heaps for your time and help.

    • Hi Florelie, you should be fine to colour it the next day, however if you want it all one colour mixing it in while you make it is quicker. ?

  7. Hi!
    Can I make modelling chocolate from compound chocolate?

    • Hi Megha, the nestle melts are compound chocolate ?

  8. Hi Ann!
    I just wanted to know about using dark chocolate for modeling chocolate. What would be the ratio to corn syrup?

    Also can I try it with a compound Chocolate?


    • Hi Azinta, you will need to experiment with the brand of chcolate you wan to use, so make a small batch and see if you are happy with the texture. Compound chcolate will usually work quite well.

  9. Hi Ann,
    I was trying to make some modelling chocolate using 100g (3.53 ounces) Cadbury Milk Chocolate (white) + 4 tsp corn syrup. I thought I followed your instructions in the video properly but this morning as I was trying to work the chocolate it started to get really wet/greasy and ended up being a crumbly mess.

    Do you have any ideas what I did wrong? I am guessing the grease was from the cocoa butter melting but why did it fall apart? I did add two drops of purple gel colour to the corn syrup (as you did in your video) so was that a factor?

    • Hi Aaron, the oil comes out of the chocolate usually if it gets too warm. If you don’t panic and keep working the oil back in you should find it reforms a nice clay consistency. It does take a while. If the oil is not worked back in then you will end up with a dry crumbly mess. Having said that the moisture colors can impact on chocolate so use the least amount possible. Gel colors are definitely better.

  10. hey Ann I live in the US Wilton Candy Melts cost about $3.28 a bag the ounces vary quite a bit depending on the color ranging from 8.5 oz to 16 oz bags. But if you ever want some shipped over I’d be happy to I figure I owe you just for all the wonderful things you’ve taught me so far!! Decorating lessons here are outrageously expensive here and they don’t know half what you do and even face to face they fall far short of what you teach in your videos!! Any way I guess you know my email Let me know what colors you’d like and a PO Box or something I could send them to If you’d like some shipped (If you need Corn syrup it;s really cheap here too)

    • Thanks for the generous offer Sandra.

  11. I do not have anything to weigh food with. Is there another easy to measure? Cups?

  12. It was so wonderful…my children made Roses for me for Mothersday…we tried it the first…it was great,even though there was too much syrup in it (we couldn’t find corn syrup anywhere around,we tried a diffrent one)
    Thank you soo much

    Faith,Logan & Kate

    • Thanks for posting Kathrin. Your flowers look great. Tell your children that they did a fabulous job! Happy Mother’s Day!

  13. Hi I was wondering if you have to let it sit over night? I really want to make the strawberry/chocolate roses for my aunts funeral and I just found that recipe and her funeral is tomorrow and the “Everything for the cake” store (Fyi it´s called “Allt í köku” in Icelandic) is closed and I´m not sure if my local shop sells colored chocolate. So yeah I hope that I will get a response soon (before her funeral) Thanks in advance!

    • Hi Jara, Well I guess you have experimented already. The modelling chocolate just needs time to firm up so it is usable.

  14. Hello Ann, i tried this today but i had a problem. I used 2 teaspoon ( 9ml ) of corn syrup and 100g of real chocolate the ones u can find as chocolate bars in supermarkets and did as instructed however the chocolate was hard when i microwaved it for 5 seconds i was able to knead it and i made a mold but it was firm and chunky so i did not know what to do i just wrapped it in a plastic bag air tight and let it sit over room temperature, what went wrong? Please help

    • Hi Sarah,
      Have had the same issue trying to make fondue out of regular chocolate here in Australia. I was told that the basic cadbury etc chocolates don’t melt due to being dehydrated as they don’t want them melting on the shelves on hot days. Not sure which brand you were using but I would advice you to try again with baking chocolate.

    • Hi Sarah, Different brands of chocolate respond differently. You can see from Ann’s blog that she tried a number of different types and every one of them was a little different. You can try adding a little more syrup and/or microwaving it a little longer using just short bursts.

  15. Hey, I live in the U.S, and was wondering what candy melts are.. and what there’re called here, or what can substitute for them. Thanks

    • Oh wait nvm

      • What are chocolate melts?

        • No. They’re made of vegetable oil, sugar and dry milk— no cocoa butter

    • I have used candy melts. They are nickel size discs of chocolate like candies– artificially flavored in a variety of colors. Wilton is a popular brand. I usually pick them up at Michaels.

  16. Hi, are candy melts just chocolate buttons? If so could we use any chocolate like a slab of cooking chocolate?

    • Hi Amaria, these products vary from country to country. Candy melts are usually different from chocolate buttons but you will need to look at the ingredients on the packet to confirm. A slab of cooking chocolate should work.

  17. Hello! I wanna do this for my girlfriend on anniversary but i was wondering if i can substitute the corn syrup with maltitol syrup, does it work?
    Thank you.

    • Hi Zac, Ann hasn’t tested it, so we suggest making a small batch and testing it for yourself.

  18. Hello, If I am to use Cadbury Dream Chocolate, would I still use the 100grams to 4 teaspoons of the corn syrup? Appreciate your help!

    • Hi Anna, Ann hasn’tt experimented with the dream chocolate, so you would need to test it yourself.

  19. I do not believe there is corn syrup in my country but i saw some videos on youtube how to make some using sugar water and cream of tartar, does it work for modeling chocolate?

    • Hi John, Corn syrup or glucose syrup is available in most countries and is available for purchase online. Store bought glucose syrup will be more effective as it is stabilized to prevent the sugar crystalizing out. This is what helps keep your chocolate flexible.

      • Yeah i know but i live in the middle east. One last question, does maple syrup work as well as the corn syrup?
        Thank you very much for your reply

        • Hi John, Maple syrup has a different structure and and an intense sweet flavour. It is not a suitable alternative.

      • Yeah i know but i live in the middle east. One last question, does maple syrup work as well as the syrup also I’ve heard baking powder would work as the cream of tartar since cream of tartar is already built in it, is that true?
        Thank you very much for your reply

        • Hi John, Baking powder contains baking soda and a small amount of a weak acid which can be cream of tartar. This recipe doesn’t require it. Usually if a recipe specifies cream of tartar, it is because a higher level of the acid is required and you dont want baking soda and its odd flavour in the mix. Adding baking powder to a recipe generally isn’t going to help if cream of tartar is required. Adding lemon juice is often a good way to go as long as the flavour of colour of the lemon juice isn’t going to negatively impact the recipe.

  20. could i use chocolate chips or bar chocolate instead

    • Hi Chrisathamum, You can use the types of chocolate mentioned above

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