In case you missed it, follow this link to read my Introduction to Modeling Chocolate.
VIDEO: How to Make Modeling Chocolate
Modeling Chocolate Recipes
White Modeling Chocolate Recipe
Milk Modeling Chocolate Recipe
Semisweet Modeling Chocolate Recipe
Bittersweet Modeling Chocolate Recipe
*The volume of chocolate differs depending on the shape of the chunks/morsels used. Weighing the chocolate forthis formula is highly recommended for the most accurate and consistent results.
►NOTE: Every brand of chocolate is different in quality (% of fat content, % of cocoa content), which affects the amount of sugar syrup required to achieve a good, workable batch of modeling chocolate. The amount of sugar syrup in the formulamayrequire adjustment.
As a general rule:
– If modeling chocolate is too hard, dry, or crumbly, knead in more sugar syrup.
– If modeling chocolate is too soft, knead in corn starch and/or melted chocolate (and plan to use less sugar syrup next time).
Step-by-Step Instructions
Quick Microwave Method
Items Needed
- Microwave
- Chocolate + sugar syrup (scroll to top of pagefor formulas)
- 1 medium-size glass or ceramicbowl, clean and dry
- 1 small microwave safe bowlfor heating the sugar syrup
- Firm spatula (make at homeby trimming the excess rubberoff the edges of an ordinaryspatula with a pair of scissors) oralternatively, a stainless steel spoon
- Plastic wrap
- Zipper-close freezer bag
1. Chop the chocolate, if necessary, and pour it into a clean, dry glass bowl.
2. Microwave the chocolate, uncovered, for 20–30 seconds on high (microwave times mayvary). Remove the bowl from the microwave andmix the chocolate with a firm spatula or a spoon.
3. Repeat for another 15–20 seconds, stirringimmediately afterwards. Continue with short burstsin the microwave followed by stirring until all thechocolate has melted and no hard bits remain. It iscritical that the chocolate not be overheated at thispoint or it may seize (harden), or worse, scorch.If the bottom of the bowl grows too hot to touch, the chocolate is in danger of overheating.If that is the case, stir well to redistribute the heat.
4. In a separate bowl, microwave the sugar syrup for 30 seconds or until warm. It mustnot be hot or it may burn the chocolate.
5. Pour the warm syrup over the chocolate and FOLD it inwith thefirm spatula until just blended. Make sure no streaks of chocolate remain. It should all be combined with the sugar syrup. The chocolate will quicklystiffen. Here is white:
And here is dark, which atthis stage tends to be looser thanwhite modeling chocolate:
6. Pour the mixture onto a sheet of plastic wrap. Flatten it intoa patty and seal it well. Rest it on a sheet pan or cool tabletop atroom temperature for 1–3 hours or until it begins to resemblea soft Tootsie Roll in consistency. If the environment is warm,it may take up to 24 hours for a batch to set to a workable consistency. A fast set can beachieved by placing the wrapped chocolate in the refrigerator for half an hour, but a slowset at a cool room temperature yields the most stable product.
7. Once it is semi-firm, knead the modeling chocolate with the palm of the hand for10–20 seconds or until smooth. Those with hot hands may opt to work the chocolatewith a bench scraper instead.
8. Transfer the finished modeling chocolate toa heavy-duty, well-sealed bag for storage. Storeit in a cool place out of sunlight. For long-termstorage, keep sealed bags of modelingchocolate in an airtight container away from heat. Modeling chocolatecan last for up to a year if stored properly.
Stovetop Method
Items Needed
- Chocolate + sugar syrup(scroll to top of pagefor formulas)
- Medium-size glass or stainlesssteel bowl, clean and dry
- Medium-size saucepan filledwith water 1-inch (25mm) deepfor use as double boiler
- Firm spatula or alternatively,a stainless steel spoon
- Plastic wrap
- Zipper-close freezer bag
1. Chop the chocolate, if necessary, and pour itinto a clean, dry glass bowl.
2. Set the bowl atop the saucepan to complete adouble boiler. Do not allow the water to come incontact with the bottom of the bowl. Set the heatto low/simmer.
3. Melt the chocolate slowly over gentle steam inducedheat, stirring frequently with the firmspatula. Do not allow the chocolate to overheator it may burn. Do not allow steam to escape nearthe chocolate as the moisture may cause the chocolate to seize.
4. Continue to stir until no lumps remain.
5. Remove the bowl from the double boiler and set it down on a dry kitchen towel.
6. Proceed tostep #4of the Quick Microwave Method but heat the sugar syrup in a smallsaucepan instead.
Troubleshooting Common Problems
Oily Modeling Chocolate Issues
The most common problem that occurs when making modeling chocolateis that it “breaks.” Fat separates from the mixture and migrates to the surface, making it oily. Once that fat hardens, it results in a grainy batch of modeling chocolate. This is not what you want.
The Top 3 Causes of Oily Modeling Chocolate
1. The Chocolate Was Overheated
Some chocolate types, particularly white and milk varieties, are fragile. When overheated, chocolate seizes (gets tough and clumpy) and won’t cooperate with the addition of sugar syrup, which eventually leads to a broken emulsion, which leads to an oily batch.
Solution: Chopping or grinding up white chocolate in a food processor before melting it helps speed up the melting time, thereby reducing the amount of heat that’s needed, thereby reducing the chance that the chocolate will get overheated and break.
An effective way to melt chocolate without overheating it is to only melt half of it over very low heat. Just before it’s fully melted, remove it from the heat and add the other half off the chocolate, stirring periodically (still off the heat). It will take a few minutes longer but this helpsthe chocolate maintain its molecular structure (temper) so that it’s less likely to break.
2. The Sugar Syrup Was the Wrong Temperature
If it’s too hot or too cold, the chocolate may react by separating. The sugar syrup should be warm.
3. The Modeling Chocolate Got Over-Mixed.
When combining chocolate and sugar syrup, stir gently with a spatula as if you were folding egg whites into chocolate mousse. This also applieswhen sculpting figurines or decorations, as overworking modeling chocolatewith the hands can also induce the effects of #1 an #3, with the heat coming from the body and the over-mixing happening as a result of too much kneading or handling.
Modeling chocolateis finicky like hollandaise sauce…sometimes itbreaks even when you execute all the steps correctly. Also like hollandaise, rest assured that even a broken batch of modeling chocolatecan be saved.
Waxy Rind Modeling Chocolate
When the oil from a separated batch of modeling chocolate hardens without being reincorporated into the batch, it hardens into a waxy white rind. It’s easier to spot the waxy coating against a dark color of modeling chocolate like the blue batch above. On white or light-colored batches, it is harder to notice. To the touch, it feels like a soft crust.
Do not knead modeling chocolate if has a fat rind on it. Kneading will mix the crust into the batch, creating a grainy texture that is not optimal.
Solution: When this crusty fat layer has grown hard, the best approach is to microwave the batch in its plastic wrap on both sides for 5 seconds each or just long enough to soften the shell. Alternatively, unwrap the batch and place it on a sheet pan in a warm oven for 30 seconds or more.
Next, pinch all around the outside of the chocolate to be sure the rind has softened; it should give way with no resistance. Knead the batch against a tabletop with the palms of the hands until smooth and no longer oily. Avoid overheating or overworking the chocolate at this stage, which may cause it to separate again.
Grainy Modeling Chocolate
Grainy modeling chocolate is caused by one of two things:
- Part or all of a separated fat rind was kneaded into the batch (see the Waxy Rind problem above).
Solution: If the crusty fat layer from an oily batch of modeling chocolate accidentally gets kneaded into the chocolate, it will result in a batch that is contaminated by little white bits. When this happens, heat the modeling chocolate in its plastic wrap in the microwave for 5–10 seconds on either side or until it’s soft throughout. Then work it thoroughly on a tabletop with a bench scraper, pulling small amounts under the blade and dragging them against the surface of the table to mince the hard bits into a pulp.
Additionally or alternatively, pass the entire batch through a pasta roller or sheeter on the narrowest setting. Doing this several times will pulverize the majority of the bits. Afterwards, allow the modeling chocolate to cool and rest for at least one hour. The batch may never be completely smooth again but it should be useable enough for most purposes.
- Inadequate stirring – If the melted chocolate wasn’t combined thoroughly enough with the sugar syrup, some of it may harden back up, creating hard bits of chocolate within the modeling chocolate.
Solution: In a glass bowl, gently warm the entire batch of modeling chocolate in a microwave over a double boiler until it’s soft and all the lumps are melted. Stir only as needed. Do not over-stir. Proceed as per a new batch of modeling chocolate.
Modeling Chocolate That is Too Hard
If a batch is freshly set, it may be difficult to work with at first. Dark modeling chocolate can be especially firm in the beginning. Break off and knead small chunks by hand until they are malleable. 99% of the time, this solves the problem.
If the environment is under 60°F (15°C), modeling chocolate may become brittle and more difficult to work with. Knead it by hand vigorously until it comes to a more workable temperature and consistency. Alternatively, microwave it in its plastic wrap on high for three-second bursts, turning it over between bursts, or unwrap it and place it on a sheet pan in a warm oven to heat for 10 seconds or until soft. Then knead it until the heat is evenly distributed. Be careful not to overheat it.
Modeling Chocolate That is Too Dry and Crumbly
If not enough sugar syrup is present in proportion to the chocolate, the result will be a dry, crumbly consistency. If this is the case, knead in more syrup one teaspoon at a time. If it is too difficult to knead, gently soften the chocolate in the microwave or over a double boiler before adding the additional sugar syrup.
If modeling chocolate is improperly stored, for instance, if it is left out unwrapped for more than a few hours or if it is stored for days/weeks/months in plastic wrap or a non-airtight vessel, it will dry out. To rehydrate it, knead in more sugar syrup, 1⁄2 teaspoon at a time, until the desired consistency returns.
Modeling Chocolate That is Too Soft and Sticky
If the modeling chocolate has just been handled, it may be too soft to work with. Between stages of handling, it must be allowed to cool and reset. Patience is key when working with modeling chocolate.
If the work environment is too hot and/or humid, technical difficulties may occur. A cool 60–65°F (15–18°C) environment is vital. If possible, install an air conditioner near the work station. Be sure to properly vent the unit’s exhaust. Alternatively, keep two to three metal sheet pans in the freezer and rotate them in and out of the cold as needed to create a chilled work surface. Be sure to always insert parchment paper between chocolate and pan to prevent condensation from wetting the chocolate. Alternatively, keep an ice-cold freezer pack close by to cool hands and fingers.
If too much sugar syrup is present in proportion to chocolate, a batch will be overly soft. To correct an overly soft batch, knead in one to two tablespoons of melted chocolate.
If some other form of invert sugar was used in place of corn syrup or glucose, such as honey, molasses, agave, treacle, or simple syrup, the result will be a sticky mass that must be discarded.
If a significant amount of food coloring is added to a batch of modeling chocolate, it may soften the overall texture.
How to Color Modeling Chocolate
Modeling chocolate may be tinted any color. Water or gel-based food colorings are bothsuitable; there is no need to invest in more expensive candy coloring. Powdered coloringsmay be used, but should be saturated with a small amount of water first. I prefer to usechefmaster liquigel colors(I buy the 10.5 oz bottles).
Kneading in Color
Color may be kneaded by hand into finished modeling chocolate. This method is usefulwhen only a small amount of any particular color is needed.
1. Wearing rubber gloves to protect the skin from thedye, deposit a drop or more of food coloring onto achunk of white modeling chocolate.
2. Add equal amounts of cornstarch as food coloringto help offset the added moisture and prevent stickiness.
3. Knead the food coloring and cornstarch into the modeling chocolate until thoroughlyblended.
4. Add more color as needed until the desired hue is achieved. If a color ends up too darkin tone, add more white modeling chocolate to lighten the tone.
Note:The mechanical action of kneading warms and softens modeling chocolate to theextent that it will require rest before it can be handled again. Therefore when kneading incolor, plan to do so at least one hour in advance of rolling/modeling.
Stirring in Color
The easiest way to color modeling chocolate is to do so in the production phase by addingliquid food coloring along with the sugar syrup. No additional work is required with thismethod since the color blends in automatically during the stirring stage.
How much coloring is required to achieve a particular hue depends largely on the strengthof the dye. If color is added in high concentration (more than ¼ teaspoon of liquid coloradded per 16 oz [454 g] batch of modeling chocolate), the excess liquid may cause a batchto go soft. Dark red modeling chocolate, for example, requires so much food coloring thatthe sugar syrup should be reduced by a teaspoon or more to offset the added moisture.
Items Needed
- White modeling chocolate
- 2 rubber gloves
- Liquid food coloring
- Cornstarch (U.K. cornflour)
1. Wearing rubber gloves to protect the skin from thedye, deposit a drop or more of food coloring onto achunk of white modeling chocolate.
2. Add equal amounts of cornstarch as food coloringto help offset the added moisture and prevent stickiness.
3. Knead the food coloring and cornstarch into the modeling chocolate until thoroughlyblended.
4. Add more color as needed until the desired hue is achieved. If a color ends up too darkin tone, add more white modeling chocolate to lighten the tone.
Note:The mechanical action of kneading warms and softens modeling chocolate to theextent that it will require rest before it can be handled again. Therefore when kneading incolor, plan to do so at least one hour in advance of rolling/modeling.
Whitening Modeling Chocolate
The yellow tone of good quality white modeling chocolate can be so far from true white that achieving certain colors may pose a challenge; for instance, violet and light blue are impossible to attain in concert with yellow.Liquid titanium dioxide, a natural white food coloring, may be added to whiten the base tone of modeling chocolate. For one batch of modeling chocolate, add ½ teaspoon of liquid titanium dioxide to the sugar syrup or ¼ teaspoon of powdered titanium dioxide dissolved in ½ teaspoon warm water. Alternatively, use a white chocolate that includes titanium dioxide in its ingredients.
Blackening Modeling Chocolate
The color black is easiest to achieve by adding black food coloring to bittersweet modeling chocolate. Since bittersweet is quite dark to begin with, the least amount of coloring is required. Be sure to wear gloves when mixing black.
Bleeding Modeling Chocolate
When a finished cake is exposed to temperature extremes, condensation may form on the surface, causing dark colors to bleed or streak. Tiers that have been decorated in modeling chocolate should be sealed in plastic wrap to prevent sweat from beading on the surface. A cake that is exposed to drastic temperature changes (going from fridge to room temperature, or worse, from freezer to room temperature) will develop condensation on its surface, which is not optimal. For more on the topic of temperature control, I recommend the following article: How to Freeze and Thaw Cakes.
In general, 3D modeling chocolate decorations should be added to a cake at the last possible minute – dark-colored decorations in particular. As with fondant, the least amount of time a dark decoration comes in direct contact with the moist surface of a cake or a moist refrigerator climate, the better. Bows, flowers, and toppers are best transported to an event on parchment paper-lined sheet pans (of it’s a hot day, in a cooler), then added to the cake upon assembly.
For additional security, brush the back sides of dark modeling chocolate decorations with melted cocoa butter. Allow the cocoa butter a minute or two to harden and seal before applying the decoration to the cake. The cocoa butter will serve as a buffer between opposing colors, minimizing streaking and bleeding.
This is a sample from the book
Cake Decorating with Modeling Chocolate
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