How to make fool-proof modeling chocolate! Whether it's candy melts, white chocolate, dark chocolate or you want to use glucose instead of corn syrup. We've got all the ratios, recipes, tips and techniques for success every time.
Modeling chocolate has become a valuable ingredient in cake decorating. This simple and easy recipe is my foolproof method for making modeling chocolate whether you use dark, milk, semi-sweet, or even compound chocolate.
Learn to make modeling chocolate (candy clay) and how to fix it if it's greasy, dry, or sticky. See the easy 2-ingredient recipe...
Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit. Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined.