Modelling chocolate is a wonderful versatile medium. It is made from a combination of chocolate and corn syrup or glucose, and has a similar texture to Tootsie Roll candies.
Unlike gumpaste, it does not dry out quickly because it is fat-based. It is also very firm, which makes it ideal for sculpting figures or thicker pieces.
Often in photographs of cakes, it may be difficult to distinguish if a piece is made from fondant, gum paste, or modelling chocolate, as they all may appear very similar in appearance once dry.
When modelling chocolate is made with dark chocolate, it also has the amazing aroma of cocoa.
My tips on working with modelling chocolate include:
- use cornstarch to lightly dust work surfaces and prevent the modelling chocolate from sticking
- do not handle small pieces for long periods in your hands. Over handling causes pieces to melt and lose shape
- brushing water on the finished modelling chocolate piece will give it a dull shine. It will also “harden” the surface.
For more information on how to make modelling chocolate, I suggest the modelling chocolate recipe on Craftsy.
For any other colour other than dark modelling chocolate, I prefer to use candy coating melts (“chocolate” where the cocoa butter has been replaced with palm oils) for less greasy results. Depending on the viscosity of the glucose and quality of the chocolate, I will sometimes add a few teaspoons of water to the recipe to improve consistency.