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In this episode of In the Kitchen with Matt, I will show you how to make Modeling Chocolate. It is simple to make and can be used for all kinds of things. Cake decorating, cupcakes, strawberry chocolate roses, etc. Have fun! Click on the image to view the video tutorial or follow along with the steps -

Ingredients -

1/2 cup of White Chocolate Candy Melts (or Milk chocolate, or Dark Chocolate)

2 Tbs of Corn Syrup

Plastic Wrap

Step 1: The Ingredients

For this little batch, I am going to use 1/2 cup of white chocolate melting wafers. You can also use the white chocolate chips that you find at the supermarket. Also, you can use dark chocolate and milk chocolate. And we will use 2 Tbs of corn syrup. Then if you would like to make a bigger batch, just scale it on up. For my bouquet of 5 flowers (I had enough chocolate for 6 or 7) I did one batch of white, one batch of dark, and one batch of milk chocolate.

Step 2: Melt the Chocolate

Now we want to melt our chocolate in a microwave safe bowl, or use the double boiler method (one pot with water in the bottom, another bowl on top of the pot so the steam heats the bowl and melts the chocolate). For the microwave start with a burst of 30 seconds, then stir, then 20 seconds, stir, probably only need one more burst of 10 seconds after that.

Step 3: Heat Up the Corn Syrup

Next we will heat up our corn syrup. 2 Tbs heats up really fast, I think 7 or 8 seconds is all that it took. next check the temperature of your corn syrup and make sure it matches closely with that of the chocolate.

Step 4: Add the Corn Syrup to the Chocolate

Now we add the corn syrup to the chocolate.

Step 5: Fold the Corn Syrup in With the Chocolate

Next we will fold our corn syrup in with the chocolate. Do not mix really fast, just gently fold it in, making sure it all mixes together, eventually it will start to pull away from the walls and become like a dough. Thats how you know it is done.

Step 6: Dough Look

It will look like this, when it is done, a nice dough like chocolate.

Step 7: Lay It on Plastic Wrap

Now we will lay out the chocolate dough on plastic wrap and flatten it out gently.

Step 8: Wrap It Up

Now we wrap it up gently, don't press to hard, we don't want the plastic wrap to be too hard to remove from the chocolate. Now we let it rest at room temperature for about 12 hrs. If you are in a rush, you can put it in the refrigerator for about 3 hrs. When you want to use it, it will be hard, so you will break of a piece that you want to use, and then kneed it in your hand until it gets nice and soft, and will resemble Play-dough. Then have fun with it and model away!

Step 9: Cost Break Down

This stuff is super cheap to make, at least here in the states. The costs will vary depending on where you live.

Step 10: Video Tutorial

In case you missed it above here is the Video Tutorial if you would like to watch me make it.

Thanks matt. The chocolate got soft when kneeded in hand.thanks for the advice
Great I am glad!! You are welcome!
I tried making the molding chocolate but when i keep the dough for a day it gets too hard and can't mold it. <br>Am i adding too much of chocolate or less please help
So the modeling chocolate when it is set will be hard, you just need to break off a piece and kneed it in your hands until it gets soft. Try that and let me know how it works.
Just have the intro but not the steps
Ok I posted the steps. I hope that helps, sorry the link to the video tutorial wasn't working.
It looks like the link to the video is not working on your device. The actual steps will be up soon! Sorry for the inconvenience!

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Bio: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how ... More »
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