Modeling Chocolate 2

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Ingredients

  • 10oz of candy melts
  • 1.5oz of corn syrup for dark colored melts
  • 2oz of corn syrup for light colored melts

Preparation

Step 1

This is super important!! When making modeling chocolate make sure you DO NOT over work it. After you add your corn syrup, you only want to mix 20 strokes at the most!! If you mix it past that, you run the risk of breaking it and turning it into an oily mess. When that happens, you can trap that wax/oil within pockets of the modeling chocolate and you'll get little bits in there that are near impossible to work out.

Step 2

I pour out the seized chocolate onto a piece of plastic wrap and I flatten it down to about 1/2" thick. I dab it once with a paper towel to press out any "wax pockets" then leave it sit for about an hour. It will set up firm, but not hard. After an hour to an hour and a half I trim off any wax around the edges and start to knead it together nicely to work in any trapped wax before it cools completely and gets rock hard. After I work it to a smooth consistency, I wrap it and let it sit overnight before using it (or at least 6 hours).

Step 3

DON'T overmix!

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The ounces of corn syrup above are by weight!! If you want to figure out how much corn syrup you need per cup, then remember that one cup of corn syrup weighs 11.5oz.

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