Tuesday, 6 September 2011

White Modelling Chocolate Recipe

Modelling Chocolate is such a joy to work with and I'm loving this recipe, modelling chocolate is so versatile and great for not only modelling but also moulding, covering and cut outs. It is fantastically strong and brilliant for making figurines, it also blends seamlessly into itself making it much easier to achieve a beautifully smooth finish.


I thought I would share with you the recipe I have been using, I have adapted it to suit British baking (so no corn syrup here).  I have as you have probably guessed from puppy above, decided to share a few toppers I have made out of white modelling chocolate too.

Hungry Happenings is an amazing modelling chocolate resource, the trouble shooting section in particular I love.  This tells you how to save dry, crumbly or oily modelling chocolate, I can't recommend reading this enough and no matter what modelling chocolate problem may come your way, this will sort you out.



 This modelling chocolate has a brilliant texture and tastes wonderful. You can replace the golden syrup with light corn syrup if you are in the U.S. Honey will also work but will flavour the chocolate.


White Modelling Chocolate

Recipe adapted from B. Keith Ryder

1 lb. good quality white chocolate couverture, chopped
7 tbsp golden syrup

Gently melt the chocolate in a plastic bowl in the microwave, heating for only a few seconds at a time to avoid burning. Stir to melt remaining lumps.


Warm the golden syrup so that it's approximately the same temperature as the chocolate. Pour the golden syrup into the chocolate and with a rubber spatula, stir quickly until the mixture is well-combined. It will thicken considerably as it cools.

Pour the mixture into a freezer bag and seal airtight. Let set 1 day at room temperature or a couple of hours in the refrigerator before using.

When you're ready to use the modeling chocolate, break off a workable amount and knead it in your hands. As the chocolate warms, it will be come malleable and soft. If you cannot knead the chocolate, heat it in the microwave for 5-10 seconds.


These chocolate skulls are made using an incredibly detailed mold, I wouldn't be able to make them out of sugar paste of gum paste, modelling chocolate is brilliant for this sort of thing.

Colouring Modelling Chocolate

I personally would always use colouring pastes or gels to colour my modelling chocolate, you can mix these in to the chocolate as you would fondant.

Do not use liquid colour, it will ruin the modelling chocolate.  Colouring modelling chocolate can get messy, the chocolate does not absorb the colour as quickly as sugar paste or fondant, you may want to wear gloves.


This is definitely a recipe worth making, it is so simple and modelling chocolate is pretty expensive.  I will definitely be making all of Buttercream Bakery's modelling chocolate in house form now on.



41 comments:

What's for dessert? said...

Omg, the dog is soooooooooooo cute!!!!!!!!!! You are an artist!

Rosita Vargas said...

Beautiful photos and good recipes are awesome hugs.

Dom at Belleau Kitchen said...

you are so talented it makes me vomit... stop it now!

Sarah-Jane - SiliconeMoulds.com said...

strangely. I've been making modeling chocolate too...

I was wary of using golden syrup as it is so thick compared to corn syrup. I've got a batch setting now that I've made up using agave nectar

For your fondant in that mould - try shoving it in the freezer. If silicone, it'll come out fine with fondant once really hard

How To Be Perfect said...

Thanks so much for all your lovely comments! Dom I think I should start using your comments as affirmations, you're so funny.

Sarah-Jane, I'm fascinated, I've never heard of using agave nectar, I imagine it is pretty expensive. Try using the golden syrup, it worked perfectly and tastes wonderful. You are right about the fondant in the freezer but I only have one skull mold lol, I'd be there forever trying to make a batch of 12 or more. X

Pistachio and Rose said...

AMAZING!!!!!!! I want those little skulls...x

Beauty and the Cake said...

That dog is sooo cute! I've tried modelling chocolate recipes before using liquid glucose, but love the idea of golden syrup instead - sounds much more appetising and less expensive! Thanks for sharing x

briarrose said...

I'm going to have to play around with this. The puppy is too cute!

Les rêves d'une boulangère (Brittany) said...

Adorable!! Thanks so much for this information and the recipe.

What I don't understand is how chocolate can suddenly become mouldable and soft to form shapes like your dog/bear just because of some syrup? Does the syrup make it unsettable? Because normally chocolate is either really hard, or gooey if left out.

How To Be Perfect said...

It is pretty magic, the modelling chocolate does set ( pieces are very sturdy and easily moved) but the modelling chocolate won't be hard, if you bite into it it will still be soft. The syrup obviously alters the properties of the chocolate, turning it into chocolate clay but it reacts similarly, If you work with it too long it will become too soft and will need leaving alone to firm up again, in the fridge, it will set firm. x

Tina said...

I love this! I can't believe modelling chocolate is this easy. Also, that dog is ADORABLE.

Neesie Natters said...

I'm so excited to have found just found your blog...
I saw your cute dog and couldn't believe you've made him from white chocolate. What a amazing talent.
I love to bake and I know I'm going to have hours of fun looking at your posts and trying out some of your recipes....there goes this weekend ;D

kyleen said...

The dog is so cute! I've never heard of modelling chocolate before, but now I want to give it a try.

AiDah said...

Hi

I'm from Singapore. I have try making this modelling white chocolate. But doesn't turn out well. It is so sticky and gooey. I would like to try again Could you advise me what is the best type of chocolate should I use and can I use 1/2 a portion of the recipe because I will not want to waste it if it doesn't work again.

How To Be Perfect said...

Hi AiDah,

Have a look at this page http://www.hungryhappenings.com/p/melting-chocolate-and-modeling.html

It is a brilliant modelling chocolate resource and will help solve most problems.

Try reducing the syrup a little, you can always add more later if it is too dry. Make sure both the chocolate and the syrup are the same temperature before mixing and use the best quality chocolate you can. Chocolate chips and/or buttons will not work as they contain additives to help them retain there shape.

You should be able to halve the recipe no problem, no matter what has happened most problems are fixable so be sure to read the page I've linked to before throwing anything away.

Also once mixed refrigerate for 5-10minutes before trying to fix a problem this usually helps and if nothing else firms things up so it is easier to work with.

Good Luck. x

nincii said...

Hi!
I found your page and I'm amazed! So cute and adorable sculptures...
So, I have a question: what is golden syrup? I'm from slovenia and we have honey in every store, corn syrup can't be bought here, so I wonder what a golden syrup is? can you help me?
Thank you for your kindness!

How To Be Perfect said...

Hi Nincii,

The golden syrup I use is made by Tate and Lyle, I honestly wouldn't know what the alternative in your country would be but surely there must be one, you can visit their website - http://www.lylesgoldensyrup.com/index.php apparently their syrup is a blend of sucrose, glucose and fructose.

You can use liquid glucose to make modelling chocolate although it is more expensive, you can order this from most cake decorating websites. X

Beth @ Hungry Happenings said...

Hi,

Your work is really incredible. I am so glad you found my page on modeling chocolate to be helpful. Thanks for recommending it to your readers. It is a challenge with a world wide audience to write recipes that everyone can use based on ingredients that are available in our own countries. I have had sucess making modeling chocolate using honey, dulce de leche, and corn syrup. When I travel to the UK this spring, I'll have to try to remember to buy some golden syrup to try it.

Bev said...

I'd like to give this recipe a go as I have struggled with making modelling chocolate with glucose. Can you tell me the weight of the golden syrup in grammes as 'tablespoons' is a bit imprecise? Thanks.

Astral de la Mare said...

Hi Bev,

1 tbsp of golden syrup is generally converted to 30g. Good luck with the recipe :) x

Anonymous said...

I LOVE your work!!!! I really want to try this, but I was wondering if you knew how much chocolate would be needed in ounces please??? I don't know pounds sorry :/

Astral de la Mare said...

1lb = 16 ounces X

Anonymous said...

Hi. This may sound silly, but I'm new to this. What do I need to use on my hands and board to stop it sticking when rolling out and moulding? Icing sugar like with fondant, or is there something else for modelling chocolate?
Thanks

Astral de la Mare said...

Hi Anon,

So sorry for the late reply!

You can use powdered sugar or cocoa powder for dark chocolate but use very sparingly. If the chocolate becomes to soft and difficult to work with, wrap it up and set aside to cool rather than using lots of sugar/cocoa. Hope that helps! x

Penny said...

Just want to say thank you for the recipe - it has worked brilliantly and I've managed to sculpt a chocolate labrador in chocolate! I've been using fondant for years for cakes for family and friends (I could never do it professionally as it takes too many hours to complete) and have never been able to put in any detail. As I'm an artist/sculptor by trade this is really frustrating for me. Now all I have to do is put in his friend, a baby boy, and it's complete. Thank you.

Nats said...

Thank you for all the information mouldable chocolate virgin
Has just covered a cake in the stuff instead of icing and has made the tictock croc and pirate ship for birthday cake great stuff great taste x

Polly Mixtures said...

Thanks for your fab recipe! I used it to make these! http://www.pollymixtures.com/2013/01/22/valentines-cake-pops/
I absolutely love your blog. xxx

Anonymous said...

wow that's AMAZING what you can do with the modeling chocolate! i need to try the recipe

Anonymous said...

Hi this is just brilliant, I have been looking for this kind of recipe. What chocolate do you use?

Stephens Moulding said...

This is amazing! must of taken ages to create that dog.

Anonymous said...

Would I be able to use this to make panels please?

Susie Davies Lowe said...

Wow - I am hoping to make a Copacabana 50th birthday cake and will use your recipe to try and make Lola - can't wait to try !

Thankyou,

Susie

Susie Davies Lowe said...

I have a blog on blogger - how does someone leave a comment ?

MeyerStuff said...

I hope I'm not repeating someone else's post, but I am confused. I have tried to make this modeling chocolate 4 times now and I keep having it turn out with gobs of oily liquid around it. I tried mixing it, folding it, and stirring it. I get the same each time. What am I doing wrong?

MeyerStuff said...

I hope I'm not repeating someone else's post, but I am confused. I have tried to make this modeling chocolate 4 times now and I keep having it turn out with gobs of oily liquid around it. I tried mixing it, folding it, and stirring it. I get the same each time. What am I doing wrong?

Astral de la Mare said...

Hi MeyerStuff,

It sounds like a temperature issue, if you are not already try using a candy thermometer to check both the chocolate and syrup are the same temperature before mixing. It may also be the chocolate you are using, maybe try another brand.

I hope that helps!

Abbie Harwood said...

Hi, love your work. Could you tell me how many grams of modelling chocolate the recipes make.

Thanks
Abs

MeyerStuff said...

Thank you Astral denisejmeyer Lauren Mare. Trying a new thermometer did the trick! Super. Have a good day

MeyerStuff said...

Thank you Astral denisejmeyer Lauren Mare. Trying a new thermometer did the trick! Super. Have a good day

Annadongela said...

Is there anything I can do to make the chocolate look less yellow. I am using this (if it works) for a wedding cake but it does look very yellow and I have tried different white chocolates. Can I whiten it with something or is there a particular brand you could recommend? Thanks

Astral de la Mare said...

Hi Annadongela,

Sorry for the late reply, your comment was wrongly marked as spam.

Maybe try looking for a recipe made with white candy melts instead of real chocolate, it won't taste quite as nice but will be much whiter.

I hope that helps!