Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on July 22nd, 2011
by Clarabella

Modelling chocolate, and new and sticky experience

As I try to teach myself new techniques and how to work with new mediums in my hopeful new field, I sometimes come across interesting and fun things. Like modelling chocolate. Its interesting. And its fun.

Making modelling chocolate is dead easy. Simple. Idiot proof. Me proof even. You melt some chocolate. You add some corn syrup (sourcing corn syrup in the UK is probably the hardest part of the whole exercise). You mix it together, and hey presto, you have modelling chocolate. Wow. It is truly a fascinating thing that just adding corn syrup to chocolate changes its properties so much. It becomes elastic and pliable and while it will soften enough to be workable in the heat of your hands, it does not melt. I am no chemist but this reaction is a wonderful thing.

Once you have your modelling chocolate you can use it to model whatever you like. I used it to make some chocolate roses for a birthday cake that I was making. Also a lot easier than you would think. I’m no artist or sculptor, but chocolate roses are relatively easy and so, so effective when placed on a chocolate cake, that the recipient will be ooh-ing and aah-ing for at least half an hour. Result 🙂 If you’d like to try modelling chocolate or chocolate roses, the recipe is below. Now to upload the birthday cake to my new website. But where, hmmm…



Modelling chocolate

What you will need: 
10oz chocolate
1/3c corn syrup

What to do:
Melt the chocolate in a bowl over a simmering pot of water.
Add the corn syrup.
Mix well until the mixture stiffens and comes together in a doughey kind of way.
Place in a ziploc bag and leave for a couple of hours to set.
To work with the chocoalte, cut the big piece into smaller pieces and work with your hands until pliable.

Then watch an awesome youtube video on how to make chocolate roses. This chick is crazy awesome.




5 Responses to “Modelling chocolate, and new and sticky experience”
  1. prasanthsomarajan says

    good site i like u cake recipe
    tnx for u r site

  2. Hi

    I want to try your modelling chocolate recipe but can you tell me how many ml or fl oz 1/3c is


  3. This is awesome! Always wondered how to make it. For those in the UK, the corn syrup equivalent is simple Golden Syrup.

  4. oooooo…Forgot to ask. Does it work with white chocolate too?