Modeling Chocolate Recipe

Would you like to turn a ho-hum dessert into something eye popping? Release your inner Martha Stewart with modeling chocolate. Anything you can do with fondant you can do with modeling chocolate. Modeling chocolate, sometimes called chocolate plastique, has the advantage of being more delicious than fondant. Modeling chocolate can be made with dark, milk, or white chocolate. The white chocolate version can be colored to make any color of the rainbow. It is the cake decorator’ s equivalent of edible Play Dough.

Modeling chocolate can be used to make 2-D and 3-D edible decorations that impress. The results can be whimsical or elegant, or both.

This easy two-ingredient recipe makes a chocolate dough that you can mold, shape, cut, tie, and paint to create whimsical or elegant decorations for cakes and desserts

You’ll Need

  • 10 ounces of chocolate (milk, dark, or white chocolate) broken into pieces
  • 1/3 cup light corn syrup

OPTIONAL: powdered food coloring to color the modeling chocolate


1. Melt the chocolate pieces in the microwave or in a double boiler.

2. After removing the chocolate from the heat stir it until it is smooth. When it is fully melted and smooth add the corn syrup. Stir and fold the mixture until it forms a thick ball. (You may need to adjust the amount of corn syrup depending on the type of chocolate that you use.)

3. Pour the mixture onto a plastic-wrapped-lined cookie sheet and spread it out with a spatula so that it is about 1/2 inch thick. Let the mixture sit and stiffen for about two hours. You can also refrigerate the modeling chocolate until it is set.

4. After the modeling chocolate has rested for a few hours break it into portions that you can easily handle. You will kneed the chocolate with your hands. The warmth of your hands will warm up the chocolate and make it easier to kneed. Continue to kneed the chocolate mixture until it is smooth.

5. Store the modeling chocolate in an air-tight container in the refrigerator until you are ready to use it. For tips and techniques for using modeling chocolate click on the the link for “Techniques” at the bottom of the page under the heading “Categories.”

Tips & Warnings

If you are having trouble kneading the chocolate you can put it in the microwave to heat it up for a few seconds so that it will be easier to work with.

Unlike other cake and cookie decorations modeling chocolate has a pleasant taste. It tastes somewhat like a soft Tootsie Roll.

You can use the modeling chocolate right away or store it in an air tight container at room temperature for up to one month.

If you want to color the modeling chocolate use powdered food colorings or oil-based candy coloring gels (not regular food colorings). Regular liquid food coloring contains water and it will cause the chocolate to seize up and turn into a crumbly mess.


3 Responses to Modeling Chocolate Recipe

  1. Virginia says:

    I have used Modeling chocolate alone to cover a cake and it wasnt awful but it wasnt exactly how I thought it as going to be. First the chocolate got too STIFF on the cake and second it SWEATS on a cold cake causing it to become sticky all over. Can you tell me what I did wrong ?????
    I then mixed it with homemade marshmallow fondant and it got too thin and wouldnt stiffen back up. Both of the tries were very yummy but just didnt turn out the way I imagined they would.

  2. Cath says:

    Ps- Should I still add corn syrup to my chocolate? I want it to look like chocolate, not fondant……I’m going for an interesting texture….swiping it on with a wide palette knife.

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