What is it? Is it the candy clay? Is it Fondant? Is it something that can be purchased? I'm so confused?? Please explain and maybe point me in the right direction if I can purchase it.

Thanks bunches!!

Modeling chocolate is also called chocolate clay. You can make it or buy it, but making it yourself is less expensive. For purchase, try pastrychef.com

To make it:
14 ounces of chocolate-I use chocolate chips
or candy melts in colors
1/3 cup clear corn syrup

Carefully melt the chocolate-do not overheat it.
once the candy is melted, stir in the corn syrup-Just until blended.
If you over stir it, the fats will separate.

Pour the mass out onto Silpat, or waxed paper or parchment and let it set until cooled. It should be fairly firm.

Then knead the mass into a smooth mixture.

When you work with this, if it gets too soft, put it in the fridge for a few minutes.

I think it's just chocolate coating mixed with corn syrup that's 'aged' for a day or so. I've not made it yet so will need to defer to an expert. I am curious as to the pros and cons for modeling chocolate as opposed to modeling paste (fondant/gumpaste) - other than one is tastier than the other?

Modeling chocolate is the candy clay. I don't have the recipe for the kind with corn syrup in it, but the one I make is easy, cheap, and tastes great.
I call it Chocolate Leather

1 small jar marshmallow cream
1/2 pkg. (or 1/2 pound) of almond bark

Before you get started, be sure you are wearing an apron, have plastic wrap on the counter, work over the sink, and be prepared for a mess.

Chop the chocolate into small pieces, place it in a large bowl, and add the marshmallow cream. Microwave for 1 minute on high. Stir until combined. If all of the chocolate hasn't melted, then nuke for another 10-15 seconds. It should look stringy and weird. This is good. Allow it to cool for about 5 minutes and knead out the excess oil. Work in small batches and have a piece of plastic wrap handy to place the kneaded leather. Do not try to remove all of the oil. When it starts getting sticky, then it's done. Wrap in the plastic wrap and allow to cool over night. Cut off the amount you want to use, knead to re-soften and then work it the same way you would modeling chocolate.

This stuff is great. If you use white "chocolate", you will need to knead in some powdered sugar as it is too soft. Keep it wrapped and it will last at room temperature for at least 6 months. It can also be frozen.

HTH

Michele

I'm going to give this a try.... does modeling chocolate dry and become hard or will it stay soft?

Thanks everyone! I've used this before and it does work well.

Just curious, is this what Duff uses on Ace of Cakes?