Modeling Chocolate - Candy Melt Recipe
One of my very favorite edible materials to sculpt with is modeling chocolate! It's sturdy, easy to work with, and tastes way better than gum paste or fondant! What makes modeling chocolate so wonderful is that it doesn't need drying time, and any seams can easily be blended and erased with a rub of your finger! While it can be a little difficult to make, it is so worth learning!
Note: This recipe is for candy melts. This recipe will not work with regular chocolate.
Note: This recipe is for candy melts. This recipe will not work with regular chocolate.
To make this recipe, pour 12 ounces of candy melts into a microwave-safe bowl or measuring cup. I'm using Wilton brand candy melts.
Next, measure out 2 ounces plus 1/4 teaspoon of room temperature light corn syrup. Set aside.
Place candy melts in the microwave and melt in 30 second increments until candy melts are just melted - mixture temperature should range from room temperature to warm, but not hot! Be sure to stir gently, but thoroughly between each 30 seconds.
Add the corn syrup to the melted candy melts.
Stir candy melts and corn syrup with a rubber scraper to mix. Stir slowly, being sure to scrape the sides to mix chocolate and corn syrup thoroughly. Every bit of chocolate must come into contact with corn syrup! After a few strokes, the chocolate will begin to seize up and stiffen. I mix my modeling chocolate using about 20 strokes or less to ensure my chocolate mixes well and it comes out perfectly. Be very careful NOT TO OVER MIX or the chocolate will break and the oil will separate - if this happens the modeling chocolate cannot be fixed.
Turn modeling chocolate out onto plastic wrap. Wrap well, ensuring all sides are covered.
Set modeling chocolate aside in a cool dark space and allow to rest overnight. Once you're ready to use your modeling chocolate, you'll notice the brick of chocolate will be pretty stiff. Break enough off for your project and knead - the warmth from your hands will soften the chocolate to a workable consistency. Keep modeling chocolate in a cool climate - just like any chocolate, it will melt in warm temperatures.
And that's how you make modeling chocolate, perfect for delicious edible decorations! Just be sure to keep it in a cool environment! I hope you have enjoyed this tutorial! God bless!
