Cake Central › Recipes › Chocolate Clay (Modeling Chocolate)

Chocolate Clay (Modeling Chocolate)

This super easy & delicious "clay" is perfect for making chocolate bows or roses.

Chocolate Clay (Modeling Chocolate)

Ingredients

  • *10 ounces semisweet chocolate (coarsely chopped chunks or chips) 1/3 cup light corn syrup *Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers

Instructions

  1. 1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
  2. Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
  3. 2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).
  4. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
  5. 3. Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.
  6. Use at once or store in an airtight container at room temperature for up to 1 month.
  7. Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place.
  8. THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!

Comments (34)

i never realized how easy modeling chocolate is to make, thanx for the recipe. When you leave the modeling chocolate uncovered to harden, do you leave it at room temperature?
Hi, Is this like fondant? And do you use powdered sugar to cover a cake? How do you use it to cover a cake? Thanks
Awesome recipe for modeling chocolate clay!
if the chocolate becomes too sticky then what?
DO I HAVE TO ROLL THIS OUT & CUT SHAPES OR CAN I WORK A SMALL PIECES INTO PETALS & SHAPE MY ROSE
Hi folks...Have you gotten answers to your questions? I have the same ones. :-)
I loved this recipe. Super easy and fantastic to work with. Tastes great too! Thanks for sharing this recipe. I will be re-using it for sure.
Quick question. i am not sure what a double boiler is.. also, can i use pieces to make something or do i need to cut out shapes. :)
I found this. I looked it up on how to use it because I wasn't too sure. http://www.ehow.com/how_5225584_use-create-fantastic-cakes-desserts.html
I am trying to answer the questions here.... Modeling chocolate can be used for covering a cake in the same manner as fondant, but the more you roll it out, the harder it gets so try to get it right the first time. Also, modeling chocolate is MUCH heavier and denser than fondant. This may mean that the "cake" under your layer of chocolate may have to be RKT (rice krispie treats) and not cake. If you are a novice, I would use the modeling chocolate as a substitute for fondant figurines or gumpaste figurines before using it to cover a cake as the more you roll it the harder it is to handle. If you dont have a double boiler (a pot within a pot) you can take a metal bowl that is large enough to sit inside your pot. Put water in the pot and put the chocolate in the bowl.
my attempts have turned out gritty how do I make it smooth?
Help- mine is gritty too!
I also found my mixture goes lumpy (gritty) before rolling into a stiff ball??
Please help soon because I have a figurine to mould bafore the 31st Dec 2010
I have used this several times and it works great for making figurines, bows ect. When you first make this batch it will look very gritty, after it sits you will need to kneed it pretty good, the more you kneed it the smoother it will become, just do a little at a time. If the chocolate gets to sticky when your working with it, put it in the fridge for just a little while and wash your hands in cool water to cool them down before handling again..make sure that they are dry though. Another tip is that I use 50% power when melting in the microwave to make sure that the mixture doesn't get too hot.
Referring to the gritty texture, if kneading doesn't work then it is a possibility that water has contaminated your batch of chocolate. When melting the chocolate in a double boiler, take care that the flame isn't too high and the water is spitting out beneath the pot with the chocolate in it. If water gets into the melting chocolate, then I'm not sure if there is any way to save it.
Does anyone knows, if the corn syrup can be substituted with liquid glucose???
Yep it can be substituted. Its the same thing. :)
Oh cool, Thank you :)
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