How to make Modeling chocolate/clay

Hello everyone,
I’ve been researching how to make modeling chocolate and how you use it. I’ve watched a couple of videos and read a few blogs.  It’s pretty easy to make but when working it you can’t use it like fondant. 

This is all you need to make modeling chocolate/clay.  You can use candy melts to make make modeling clay. You can use white chocolate, milk chocolate or dark chocolate to make modeling chocolate.

How to Make Modeling Chocolate

12 ounces of Candy Melts/chocolate/white chocolate
1/4 cup of corn syrup

Put you candy melts or chocolate in a microwave safe bowl. Melt the candy melts according to the directions on the package instructions. You also need to know that each microwave is different. It should take around 1 1/2 minutes but you need to do it in 30 seconds at a time until it is smooth.  It can’t have any lumps at all.

Now you need to add a 1/4 cup of corn syrup to the melted chocolate or candy melts. I have read on a couple of blogs to heat the corn syrup and on a couple of blogs that it’s not necessary to heat the corn syrup. If you heat corn syrup,  you will noticed its easier to o pour out. Some also spray the cup to make the syrup easier to pour out. You will have to use a bit more corn syrup than in the chocolate.  Just add a tablespoon at a time but make sure not to over work. I still have more research on the chocolate.  If using chocolate,  you can Google “How to make modeling chocolate. ”

Once you pour the corn syrup into chocolate/candy melts, you will start to fold the syrup in slowly.  You don’t want to under stir and you don’t want to over stir the modeling chocolate/clay. It takes a matter of seconds for the modeling chocolate/clay to come together. Just make sure when it starts getting thick then you know it there. If you over stir the modeling chocolate/clay the oils will separate from chocolate/candy. It will start to crumble.

When it comes together,  you can pour the mixture on to some plastic wrap or parchment paper.  I have read that after a couple hours you can start to use the modeling chocolate/clay, but its better to let it stand over night. It will become very hard over nigt. You still have to worry about over working the modeling chocolate/clay. I noticed that after I broke a piecee of he modeling chocolate/clay off and started working it, the modeling chocolate/clay become very soft. When rolling it into a ball in between my palms,  the chocolate/clay was holding the details of my handprint.  It was also hard to hold when trying to shape it. When holding with my fingers,  it was pushing in on the clay making a hole.  I’ve been working with it and discover that if you break it off then start rolling in a ball. Don’t work it like the fondant. If it becomes very soft then let it sit for a while, then start forming again. I find if I rub it with my fingers helps it to not soften as much

If you want the modeling chocolate/clay to be firmer, then you will use less corn syrup.  I’m still researching how much syrup to use to make the modeling chocolate/clay firmer.  I have found a website that helps you with the measurements. Checkout this website to help with the measurements for making firmer modeling chocolate/clay.
https://www.exploratorium.edu/cooking/convert/measurements.html

I do hope you will try making modeling chocolate/clay. I will continue to work with the modeling chocolate/clay and learn more about how to use it. I will teach you what I learn. Hopefully by the time I learn more about using the modeling chocolate/clay, I’ll be able to give a video.

I hope you enjoyed reading my blog today. I’m definitely enjoy learning about it. May God Bless each and everyone of yoy. Thank you for taking time out of your day to read my blog.

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