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Modeling Chocolate (Candy Clay)
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I have started to work with modeling chocolate quite a bit recently and I'm loving the texture and workability it has. It's great for covering rice crispy treats up with and filling in all the grooves giving you a smooth surface to work with and perfect to making modeled figures with - seams are easily blended away and it dries instantly so no down time in building up a sculptured piece. Here are photo's of the step by step to making modeling chocolate using
Wilton White Candy Melts
(I know, it's not really chocolate but the candy melts works marvelously - no worrying about tempering the chocolate correctly)....
Recipe Ratio:
16 oz Candy Melts (weighed)
3 oz Light Corn Syrup (4.5 oz weighed)
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| Line a tray with wax paper |
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Measure or weigh out the ingredients
(I used about 6 oz of candy melts to a little over 1oz syrup here) |
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Melt the chocolate
(In the microwave in 30 sec increments stirring in between until melted) |
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| Add the Light Corn Syrup |
Note: Once the corn syrup is added, do not stir too much. It should only take about 4-5 stirs around the bowl before it comes together. I usually stir once around folding the candy melts over the corn syrup. Wait for about 4-5 seconds and give it one more stir folding the chocolate over. Repeat for about 1-2 more times before it all comes together and that's it. Don't worry about completely blending it all in, you will be kneading the whole thing together later and can blend everything in then.
The corn syrup reacts with the chocolate and siezes it a little - give it time, be patient and avoid overstirring or else the cocoa butter (when using real chocolate) separates and you get a very greasy ball of modeling chocolate.
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Fold #1: Fold the Chocolate over the corn syrup going around the bowl once
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| Fold #2: Wait 4-5 seconds and go around the bowl a 2nd time folding the chocolate over |
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| Fold #4-5: Now it's ready. It looks and feels like thick batter or like soft dough |
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| Scrape the bowl clean and place the modeling chocolate over a piece of wax paper |
Note: I've noticed that with using wax paper, it helps absorb any grease and dries out the modeling chocolate perfectly.
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| Using the spatula, spread the modeling chocolate over the wax paper. |
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Add another layer of wax paper over it and smooth out flat & let it sit overnight
(I throw a dish cloth over this and let it sit on the kitchen counter to set) |
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Peel the wax paper off, break off small pieces and knead it all together.
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Your modeling chocolate is now ready to use. If you want to color it, you can add it now and knead it in or use colored candy melts. I've used Chef Master, Wilton and AmeriColors to color the modeling chocolate with and they all work well. If you work the chocolate too much, it will get really soft and melt a bit so just put it down for a minute to cool and set before working it some more.
PS - You can also do a 50/50 mix of modeling chocolate with MMF to do figures or flowers with. The fondant makes the modeling chocolate a little bit stiffer - the possibilities are endless.
Here are some of the things I've made with modeling chocolate:
Great post! Thanks for the tutorial! I've not worked with MC yet, but was planning on buying pre-made. If it's this easy, I will try making it myself. What brand(s?) of chocolate do you use?
ReplyDeletewow! looks very easy I will definitely try, thanks for the tutorial!
ReplyDeleteYou make it look so easy,thankyou for the tutoiral.
ReplyDeleteChef Scott - I use the Wilton Candy Melts with easy and success. The 1st time I tried making MC, I made it with Guittard White Chocolate and I didn't temper it correctly and over stirred it so it was super greasy. I then tried the Wilton Candy Melts and it worked out so easily (no tempering involved) and I haven't gone back to trying it with real chocolate as of yet.
ReplyDeleteYour site is amazing. I got here through a post from a fellow blogger who you obviously inspired. You are so incredibly talented.
ReplyDeleteWish I had seen this post 1 week early :(. Thank you so so much for the tutorial. I hate fondant and so I used marzipan to make figures for my son's bday cake. I am going to follow your method for all my future cakes. Can't thank you enough
ReplyDeleteLove your measuring cup :D Where did you get it? Thanks for the tutorial :).....I have tried making modeling chocolate and it never turns out but I like the way you do it. Got to try it sometime :) Where did you learn this technique or did you just figure this out?
ReplyDeleteThanks Healthy Mom. I got the measuring cup at Sur La Table and love it (no need to grease it up or anything, just pour and push the stuff out). As for the technique, a lot of reading up and experimenting. After getting a grease ball a couple times from using real chocolate, I read on CC that candy melts works too and gave it a try. With the fear of getting the grease ball effect from over stirring, I tried to stir it as little as I could and found that the stuff basically reacts on its own and just let it do it's thing. Works well for me and it may work for others too.
ReplyDeleteThank you for all of the wonderful tips and ideas. I was wondering if it is possible to paint figures that are made out of modeling chocolate?
ReplyDeleteYes, it is possible to paint on modeling chocolate. If the paint isn't sticking, dust the surface lightly with corn starch.
ReplyDeleteI never tried modelling chocolate for decorating purposes. Thank you for giving us the preparation instructions!
ReplyDeletedo you use the gel colors or the powder? i always have the gels on hand but thought they would ruin the chocolate - just checking if you can get away with them :)
ReplyDelete16 oz Candy Melts (weighed)
ReplyDelete3 oz Light Corn Syrup (4.5 oz weighed)
also - you have 3 and 4.5 oz fir the corn syrup - which is it?
ok -i think you mean liquid measure versus actual weight - just got it :)
ReplyDeleteTinaS, I use gel colors. As long as you use the colors after the MC has set, it'll be fine. Just don't knead it too much or else it'll get too warm, the oils start to separate and the MC will crumble - let it rest and cool down a bit between kneadings.
ReplyDelete3 oz measured with a measuring cup or 4.5 oz if you Choose to weigh the corn syrup instead.
ReplyDeleteWhat do you use to put pieces together of characters you're making? (i.e. putting head on body, arms, etc)? Would love a step by step tuturial on making characters with modeling chocolate!
ReplyDeleteI have bits and pieces of step by step photos on each of the links under the photo's shown above. Basically, I use a center support if it's tall such as popsicle stick that will go straight down from the head and down into the cake 3-4 inches. For smaller/shorter pieces, I use a piece of dry spaghetti to hold the head to the body (spaghetti is safer to bite into than a toothpick - kids!). Then use a tiny bit of clear piping gel to attach everything to each other, hold in place for a few seconds to dry or roll up some paper and prop it under the piece for support. I try to use as little "support" pieces as possible since kids are always eating these. I'll put together something soon - thanks for the request.
ReplyDeleteThanks for the post & Tips! Your wk is lovely. Have you had any success with colored candy melts? I need to do a ladybug & wld rather not knead in all that red.
ReplyDeleteHi MeraMera, yes, I've made a couple different colors: Red, Yellow, Blue, Violet, Black, Brown, Green. It's a lot easier than kneading in all the color. Even with the colored candy melts, you can add and mix different colors to get the shades you need...it's pretty flexible.
ReplyDeleteThanks!
ReplyDeleteHi, thanks for the tutorial. I have noticed however that the candy wafers in my stores are in 14 oz bags instead of 16oz. How much should I reduce the corn syrup to accomodate it? Thanks.
ReplyDelete2.6 oz measured corn syrup. There's 16:3 in the original recipe and you need 14:x. To figure out the x, take 14 times 3 then divide by 16. You actually get to use some math here - lol :)
DeleteHave you ever covered a cake with MC, just like you would with fondant? You mentioned mixing 50/50 of MC and MMF. What is MMF? Do you use bought fondant or do you make your own? I have only ever made my own, and it can be a finicky thing to make.
ReplyDeleteYes, I have covered a cake with MC (see my Character Head Cakes for example). It doesn't stretch and give like fondant does so it really depends on what you're covering and want to achieve - works great when you want something to dry faster and harder or hold it's shape better such as on sculpted cakes. I've also covered cakes and sculpted figures in a 50/50 mix - you get the best of both worlds and again, it depends on the application - each has it's pros and cons. MMF is marshmallow fondant, recipe can be found along the top of the page under the MMF tab and I always make my own - I know it, I trust it, and I like how it works and feels but it's a personal preference and not the same for everyone.
DeleteHave you ever mixed gumpaste with mc? Does it set up harder than using fondant? I am going to be making characters for wedding cakes toppers this summer. Do you think the gumpaste or fondant would help keep the figures firmer? TIA
DeleteI haven't mixed gumpaste yet with MC but it would think it should work. Gumpaste dries really fast and hard. For the summer, I would stick with gumpaste for the toppers. MC will get soft under heat.
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