White, Dark & Coloring Modeling Chocolate

Scale the ingredients precisely. Gather the necessary equipment. The method for preparing white and dark modeling chocolate is the same.

Melt the chocolate in the microwave on half power in 30-second increments stirring in between each. This may take up to 3 minutes to melt. Stir the chocolate for about 1 minute or until it is completely smooth using a spatula. Set it aside and cool it to 95°F (35°C). Warm the corn syrup in the microwave for about 3 to 5 seconds on full power or until it is 95°F (35°C). Stir the corn syrup for about 10 seconds using a spatula. Combine the corn syrup and melted chocolate. Stir and fold gently for about 30 seconds or until the mixture is no longer streaky and is entirely homogeneous. Do not overmix it, or it will separate. Pour the mixture onto plastic wrap. Pat it into a square and tightly wrap it. Keep it at room temperature for 1 hour or preferably overnight until it is set and firm to the touch. When you are ready to use it, cut the desired amount. Warm it in the microwave on 20% power to soften for about 5 to 10 seconds or until it becomes soft enough to knead. Knead the modeling chocolate on the work surface until it is smooth. Lightly dust the surface with cornstarch if the chocolate sticks. It is now ready to use for your project.

To add color to the modeling chocolate, first, knead it to soften, then place it on the work surface. Add a couple of drops of one or multiple colors at a time using an eyedropper or toothpick. Knead until there are no visible color streaks. Wrap it in plastic. Keep it at room temperature for 1 hour or preferably overnight until it is set and firm to the touch.

Store modeling chocolate in a dry and cool place for up to 2 to 3 weeks. We do not recommend refrigerating modeling chocolate as the humidity makes it sticky.