Modeling Chocolate

Modeling Chocolate

(a.k.a. Candy Clay)

I finally got around to posting my experience making modeling chocolate.  Neat stuff!  It definitely has its pros and cons.  I used this stuff to make brains on Halloween.

Stats:

• 12 oz candy wafers
• 1/4 c corn syrup

After doing my preliminary research on the web, I found that the many recipes range in ratio of chocolate / candy to corn syrup.  I picked the 1 lb to 1/3 c recipe.  

Melted candy.

Corn syrup.

Together at last.

Wow, that's gross looking.

Stored in baggie.

Still gross looking.

After the mixture set overnight, I could break off a chunk and work with it.  It has to be kneaded and warmed by hand before you can do anything.  Anything, like, make roses!

A big "THANK YOU" to all the cakecentral.com members who told me that you can color modeling chocolate with food coloring gel.  I had originally thought the chocolate coloring rules applied (only use oil-based or powder colors), but that is not the case!  Here's a dollop of Americolor Burgundy.

Hurray!  I can use all my colors!

PROs:

• can't get any simpler than a 2-ingredient recipe
• malleability changes with temperature (also a CON)
• tastes good (sometimes better than fondant ... depends on my mood)
• can use cheap almond bark or expensive gourmet chocolate, all user-preference

CONs:

• can feel greasy when some of the oils are worked out (I hate that ... I have to wear gloves because that's a pet peeve of mine)
• malleability changes with temperature (also a PRO)
• can be overworked easily (my hands seem to be hot) and will require "rest"

I need more projects with this stuff before I can make any further assessments.