Working with modeling chocolate, also known as chocolate clay and chocolate modeling paste, can be challenging. But once you get the hang of it, it will become one of your favorite mediums. Here are some tips to ease the learning curve, courtesy of acclaimed cake artist and modeling chocolate expert Richard Festen.
Photo courtesy of CakeCentral.com
1. Modeling chocolate is made out of chocolate and corn syrup. You can use chocolate that contains cocoa butter or you can use coating chocolate (candy melts) which is somewhat easier to work with. When making a batch, be careful not to mix it too much; otherwise the corn syrup will separate from the candy. If that happens and the mixture gets oily, leave it alone for a few hours so the oils can solidify and then re-knead it. Different chocolates and/or candy melts will give you different results. Find a recipe you like and stick with it.
2. If your modeling chocolate is crumbling, soften it in the microwave and then mix in a little more corn syrup. Crumbling is more common with candy melts due to a lower fat content.
3. Be aware that the warmth from your hands is enough to melt modeling chocolate. If that happens, you’ll feel the oil on your hands. Stop working on it so it can cool down and re-harden. Try placing the chocolate in the refrigerator for a few minutes to speed up the cooling. It’s also a good idea to cool your hands with ice before working on it again. Remember, the warmer it is in the room you are working, the more difficult it will be to handle the modeling chocolate. Whenever possible, the room should be no higher than 72F, but preferably much cooler.
4. You can cover a cake in modeling chocolate, but you need to be careful not to tear it; unlike fondant, modeling chocolate doesn’t stretch. To cover a cake, it is best to wrap it in sheets of modeling chocolate or to drape the cake in multiple pieces to give a fabric look.
5. Adding a little fondant to modeling chocolate makes it more flexible; adding some gum paste adds stability.
6. Painting modeling chocolate can be tricky; water tends to sit on the surface, so avoid water-based colors. Instead, use dry dusts or dusts mixed with alcohol or vegetable oils. Try experimenting with gold and silver leaf which sticks quite well to the modeling chocolate and can create beautiful highlights.
7. Blending seams is easy: just use a tiny bit of warmth from your hands.
8. Modeling chocolate is useful for building figures because they harden right away and can often be built without supports.
9. Water, piping gel, melted chocolate, or even just warm hands can be used to attach two pieces of modeling chocolate.
Richard was kind enough to share his modeling chocolate recipe with us:
Chocolate Modeling Paste
Ingredients:
16 ounces coating chocolate, white or dark (450 grams)
5 ounces corn syrup* (140 grams); Use 7 ounces or 200 grams for dark coating chocolate
Gel paste food coloring (optional)
Steps:
1. Put chocolate and corn syrup in a large metal bowl set over simmering water. Heat for several minutes and stir chocolate frequently until completely smooth and lump-free. If oil separates from chocolate, keep on the heat and continue stirring every minute or so. The oil eventually will mix back in.
2. After the chocolate is melted, you can add gel paste food colors before pouring onto the plastic wrap.**
3. Pour mixture onto plastic wrap, cover with the overhanging wrap, and allow to set at room temperature overnight or in the refrigerator for several hours. Soften briefly by kneading and store double-wrapped in plastic wrap at room temperature. Keeps for several months.
*If not using a kitchen scale to weigh the corn syrup, 5 ounces corn syrup equals ⅓ cup + 1 tablespoon; 7 ounces equals ½ cup + 1 tablespoon.
**If adding a considerable amount of color, reduce the amount of corn syrup in the recipe by the same amount of color you are adding.
Notes:
Makes 1 pound, 5 ounces.
For coating chocolate, I recommend Guittard A’peels or Mercken’s Super White (not to be confused with Mercken’s White).
Did you make Richard’s recipe? Share with us your experience with modeling chocolate!
