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Modelling Chocolate

Magdalena Marsden
Easy to follow chocolate modelling recipe, great alternative for fondant icing for covering cakes or modelling decorations for cakes or chocolates.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling/cooling 45 minutes

Ingredients
  

  • 200 grams chocolate of your choice
  • 50-90 grams glucose depending on chocolate (see notes)

Instructions
 

  • Slowly melt the chocolate and allow to cool a little, so that's about body temperature (around 35 C)
  • Add the glucose
  • Stir slowly in and mix well
  • Leave to cool (covered with plastic bag to prevent drying out)
  • When completely cold, knead until it becomes smooth and pliable
  • Add more glucose if needed
  • Leave to sit (covered) for 20-45 min in cold before use

Notes

White modelling chocolate (27% cocoa solids)
  • 200 grams white chocolate
  • 50 grams glucose
Milk modelling chocolate (33% cocoa solids)
  • 200 grams milk chocolate
  • 60 - 70 grams glucose
Dark modelling chocolate (55% cocoa solids)
  • 200 grams dark chocolate
  • 80 grams glucose
Dark modelling chocolate (75-85% cocoa solids)
  • 200 grams dark chocolate
  • 80-90 grams glucose