34 Comments

Brilliant! I’ve always made it with liquid glucose here in Australia but interesting thought to use golden syrup!

Glad you enjoyed it Cake Girl :)

I’ve been wanting to try modeling chocolate for awhile now. Thank you for your wonderful directions!

No problem Toni, would love to hear back from you as to how it goes!

I’ve got some modelling chocolate to make for a course in March, the recipe I’ve been sent is to use candy melts rather than chocolate… if this works out it means you could have a multitude of colours! Will try your recipe too, like the sound of honey in it, could make a very sweet, delicious cake covering/modelling paste. Thanks x

Oh wow, what a good idea, i never even considered that! Thank you for the suggestion xx

Great tutorial! I made and used modeling chocolate in my latest cakes and I found this troubleshooting guide on the internet very helpful in case it is oily or crumbly. Both problems I encountered with different batches.
http://www.hungryhappenings.com/p/melting-chocolate-and-modeling.html

Thank you so much, will give it a read! x

Thanks for the great tutorial! Didn’t know about the syrup. Hard to find corn syrup here in Holland so now I am going to try this with golden syrup.

Yes its impossible in england too, thats why i knew it had to go by another name – a lot of research revealed that corn syrup is golden syrup. Would help if other recipes explained this! xx

Thank you, I am off to Tescos to get some value chocolate and golden syrup. I cannot wait to try this!

hi Thanyou for your fantastic recipe for the modelling chocolate i have tried other recipes and failed this one was perfect first time and was a delight to work with i may have found a new tastier medium to work with many thanks x

I made modelling chocolate today sans the recipe, I was glad it came out okay just as you have said it would…Thank you for the hints and tips!
http://www.facebook.com/pages/The-Sweet-Shop/189225884463915

Thanks for sharing this, sounds simple but not that simple to do. One question though, you say that we should not put cake back in fridge after decorating it with modelling chocolate, where can we store it if it has for example fresh products (dairies). Thanks.

thanks everyone for the lovely comments, it is really appreciated! Hanouna I never put a cake back in the fridge once decorated, but I do not use high risk dairy products. Any cake made with dairy products is fine if completely sealed with a layer of the chocolate, if left overnight, kept in a cake box. If just making decorations these should be placed on the cake last minute before serving if the cake needs to be kept chilled. Jerri

Thanks for letting me know. I am sure will be trying this out.

Thanks I have found loads of recpies for molding choc..all with corn syrup..Golden syrup does make sense .. Am goni gto give it a go…
Aggie..

Hi, Thank you for your UK recipe!! Saved me hours of working out what to do! I was wondering if you could give me some advice, I am making cake pop roses using purple modelling chocolate for a wedding, I noticed you said not to fridge them, what will happen? My problem is the cake pops I make are a truffle rather than a cake so i keep them in the fridge. Or maybe modelling chocolate won’t be able to be an option. hmmmmmm…..

Thank you, Kirsty

Hi! I read your recipe and I have a question: can I use glycerine? I am hungarian and I only use honey or glycerine. But honey is little bit expensive.

Hi nrdaf, I have never used glycerine to make it, I dont know if it is too runny? But please if you try it and it works then let me know!

Hi, Great tutorial! I am new to using modelling chocolate so I’ve been doing a ton of reading up on it in the past week. I just made my first batch of red modeling chocolate from Candy Melts. It came out somewhat runny from the oils in the chocolate, but the tips suggested to dab it lightly with a clean paper towel halfway through setting up. It worked perfectly! My second batch was made with Hershey’s white chocolate chips. This also turned out great, without the oily mess.

I did read a tip for coloring the chocolate, if you’re not using Candy Melts. I haven’t tried it but it makes sense, and that is to add your gel color to the corn syrup (golden syrup), stirring it well, before adding it to the melted chocolate.

Hope that helps!
Carrie

About colouring the m/c how about colouring the chocolate before adding the syrup

So lovely to see a uk Recipe as I have never been able to make it, definitely going to give this a go! Thank you again! x

Many thanks for this post it is so helpful, can it be used in a mould would you push it in whilst soft? I need to make a skull. Many thanks

Yes Elizabeth, should work well!

I’m taking the plunge this week… have always used sugarpaste for my models in the past but have been told that once I try m/c I will not look back! Will be following your tutorial to the letter. Wish me luck! x

Thank you for sharing. I tried it today (with golden syrup) turned out slightly oily but easily fixed (due to the chocolate I used). Tastes much better then it does with liquid glucose.

I’m so glad it worked out well for you Naomi! x

doesn’t it change white chocolate darker if you use golden syrup?

not really no, as it is only a small amount

Hi I’ve tried to make modeling chocolate I followed your instructions, but I don’t know where I went wrong, it set solid and when I tried to knead it it just crumbled, I warmed it up in the microwave for 30 seconds and tried again to knead it but even though it was softer it still crumbled and cracked.. can you please help me solve this problem.. thank you..

Thanks for sharing. Just tried making the dark chocolate recipe will let you know how I get on.

I did 225g white chocolate and 87g golden syrup which is what my tbsp’s gave because i wanted to try this recipe first incase i did not work for me.

However im trying to cover a box and the chocolate is cracking when folding it over the 90 degree angle of the box? do i need to up the golden syrup to make it more flexible.

I usually use a different recipe which uses more ingredient’s with 150g glucose to 250g white chocolate and that has never cracked for me. But due to the cost of glucose and cocoa butter in that recipe i thought i would try yours which only needs the two ingredients! Im a bit late on this post so still hope you are able to help me.

Hi
The tutorial really helped me
I would love to know the exact quantities
How much corn syrup do you need for 1 pound of white chocolate?
Thank you