Dark Modelling Chocolate Recipe

Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale cakemakers and pâtisseries to add decoration to cakes and pastries, modeling chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate. Source

Adding water in chocolate is against the basic rules because even the smallest bit of water starts to makes chocolate creamy, and more water turns the chocolate into a greasy paste that’s not very useful. However, if we also add glucose, the result is a smooth plasticine like texture. The issue is that there will be no single recipe that works for every chocolate. Couvertures will need more liquid then compound chocolate. 30 to 35 percent glucose and water mixture will give a reasonable texture depending of the hardness of the chocolate which is called (snap). This paste can be used for coating cakes, making centrepieces look like curved chocolate, modelling figurines and also cutting shapes from rolled sheets.

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 1350
Number of Units: 1
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 1000 35.2 ounces Dark Chocolate (Compound) Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy. In a bowl.
B 275 9.7 ounces Glucose Syrup

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.


Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

(approximately 43BE)
In a sauce pan.
C 75 2.6 ounces Water
1350

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.

STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.

STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.

Custom Weight Per Unit (grams) Custom Number of Units

Method
STEP ACTION DETAIL CONDITION
1 MIX Mix the glucose and water in a sauce pan.
2 BOIL Bring to a boil for a few seconds.
3 POUR Pour the mix on the chocolate (in a separate bowl).
4 MIX Mix till the chocolate is dissolved.
5 STORE Store overnight in room temperature or 1-2 hours in the fridge Covered with cellophane or cling wrap.
6 KNEAD Knead before use.
Important Notes
  • The paste can quickly become softer then the desired texture in a warmer room. Working with gloves minimizes this problem as there is less heat transferred from your hands.
  • You can roll the paste with starch but white dust will be visible. Rolling in between 2 sheets of baking paper gives a cleaner result.
  • You can knead the paste with additional icing sugar and starch to make it dry more quickly.
  • For small amounts, you can place all ingredients in to a glass bowl and heat for 30 second pulses in microwave till everything incorporated.
[mc4wp_form]

14 Comments

  • Chef Yener
    What do you add to dark modelling chocolate to make it black. I am about to make your film reel cake and I am following it as precisely as I can. Thank you
    Kathleen

  • hola chef, he tratado de hacer todas las recetas posibles, y nunca tengo un buen producto final, ahora que encontre su lugar voy intentar con su receta, ojala me salga, muchas gracias por compartir.

    Google Translation: hello chef, I’ve tried to make all the possible recipes, and I never have a good final product, now that I’ve found your place I’ll try your recipe, I hope it comes out, thank you very much for sharing

  • So glad l found and joined your site it’s absolutely fantastic and has built my confidence no end thank you so much

  • Hi Chef Yerner, does this recioe come out liquid at 1st? I followed the grams measurements to the T.

  • Hi Chef, I love your site. One question , I would like to know if Glucose sirup is the same as Corn sirup? Thank you

    • Serdar Yener

      The answer to this question is a little more than I am going to but basically Corn syrup is extracted from corn only Glucose could be corn and or others. Glucose ( 42B) is much thicker than Corn syrup. Glucose has needed a scraper to transfer from one dish to another unless heated. Corn syrup is pourable as it is. First, we have to worry what is the physical function of the ingredients than the taste of it. If I use in a solution like a jam I will not worry about which one to use, I just use a little more corn syrup instead Glucose. But if I use for making pastillage or modeling chocolate I will need thick glucose.

  • Hi Chef Yener, thank you for this informative site – I simply love it. read your autobiography too. I just started baking about a year and few months after going for a basic baking class. before I bake I read a lot always wondering how the formula works and what makes the formula work. there must be a formula.. which I have not found yet coz I am following someone’s creation. my first bake was a lemon cake which everyone enjoyed..
    just one question.. dark chocolate compound melted and combined with white chocolate, it became hard – what happen?

  • Hi Chef Yener, I love your site and all the beautiful artwork.
    Thank you so very much for allowing us to learn from you in this way.
    I do have a silly question, I have never made Modelling Chocolate and I see you have
    a recipe available to us. My question is “what is chocolate compound” ?
    I’m from the U.S and not sure if this is something I can find here or if it’s called
    something else here. Thank you and I cannot get enough of your tutorials.
    Sue

Leave a Comment

This recipe does not have any downloadable content associated with it.

[WPCR_INSERT]