Modeling Chocolate
Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.
Ingredients
- 450 g (1 lb) chocolate
- Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
Ingredients for 3 servings (450 g) · the original recipe
Method
- 1
Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
Microwave - 2
Leave to cool slightly to temperature around 35 °C (95 °F).
- 3
Combine in syrup, slowly mixing well to thicken the mixture.
- 4
Transfer to a cling film, wrap and flatten, and leave to cool completely.
- 5
Knead the modeling chocolate until pliable and smooth.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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