146 Comments

Oh how funny Calli I’ve been experimenting with making modelling chocolate all morning!! I wish I’d seen your post earlier :). I will definitely give your recipe a try :). Xx

its such a fabulous and forgiving medium to work with hon!!! enjoy it, and please feel free to contact me if you have any questions :)

Thanks Calli for posting. I have to say, and this may seem strange, when I’ve used inexpensive chocolate, my modeling chocolate turns out great. Used as you say, grocery store chocolate, no name brand bagged chocolate chips, etc. I think because the better types of chocolate have more oil. Going to save this…..

Fabuloso Calli!! Thank you very much!!!! <33333

Thanks so much Calli! I haven’t tried modelling chocolate yet-next on my list :)

Thanks Callli x

Thanks so much for feedback. awww so kind <3 xx

June, I totally agree with supermarket chocolate, its all that I use… but I had run out when I made this tute and someone had given the candy melts to me… it still worked out fine… and thanks for the tip that expensive choc brands contain more fat, I didn’t know that :)

Awesome Calli! Thanks for sharing your experiences =D

Thank you sweetie. Was hoping not to have to buy more corn syrup online xx

Thank you Calli, I will try rhis recepi.

Definitely gonna try this recipe.. I’ve never worked with modeling chocolate.. Only fondant since this is my first year making cakes lol and still pretty new to this..i can’t wait!

Bien! Muchas gracias! Voy a probar a hacerlo!
Thx!!!

Thanks for the tutorial ❤️

thank you Calli so much this is awesome

Awesome! Thank you so much for sharing Calli! :) ❤

Awesome Calli thank you so much for sharing <33333

Thanks for sharing Calli ;)

Thank you Calli. I will definitely try it.
Xxx

Thank you for sharing with us.xx

thank you … you must be a mind reader… I wanted a recipe for making and here it is :0)

Bless you Calli :) This is something i have never tried but i am definatly going to give it a go now. Does it set hard like florist paste? x

Thank you very much!

How fantastic! Thank you so much xx

Thank you so much for sharing, this is soooo hlepfull!

Thank you for sharing this Calli. I have used modeling chocolate but it’s been a while and will have to give it a go again : )

Thanks for the tutorial

Thank you… have saved to have a go… and some fun… luckily I don’t like white choc so there will be no nibbling….

Many many thanks for your postive feedback and for those who have not yet tried modelling choclate, well I’m so sure you are going to love this additional medium to work with,

my sugar fairy cakes hahaha…. Yes, I’m a dark chocolate person… Oh and you can do this with dark chocolate too…

Ellie@Ellie’s Elegant Cakery it sets hard but not like sugarpaste… Sugarpaste snaps because it’s brittle and dry as all moisture has dried out of it… Modelling choclate is not brittle, as its chocolate with ingredients such as the glucose, glycerine, butter, so, it sets as hard a slab of chocolate, maybe a bit harder… But it’s pretty solid, that’s for sure. And it can be smoothed over if cracks etc appear.

Thank you so much Calli…you are awesome.. can’t wait to try it out

Excellent, thank you for sharing.x

A really helpful tutorial, definitely helps to have photos (I am a visual learner). Will definitely give this a whirl.

This is the one thing I’ve never tried yet so I’m going to give it a go. Thanks :)

Nic tutorial, Thanks for sharing.

Ur just fab Calli! Thanks so much for sharing!

Thank you for this Calli I’m going to give it a try xx

Thanks for sharing Calli!

thank you so much Calli!! I will try it for sure :)

Thank you for sharing .. I will be trying this for sure 👏👏 xx

Looks much much easier than I thought…may have to give it a go! Thanks Calli 😊

Thank you Calli!!!

Thanks so much everyone and so pleased you’re all going to give it a go x

Thanks Calli, this is perfect timing as I`ve been searching everywhere today trying to find corn syrup! Liquid glucose is much easier to find! I`ve never used modelling chocolate and can`t wait to try it.If I wanted to colour it, is it better to colour it when the candy melts/choc have melted or knead it in at the end? And if you mix it with fondant, can you still blend it together for that seamless look? Hope you don`t mind me asking x

Wonderful tutorial, Calli!!!! ♥
I just bought some modeling chocolate to try it. The next time I will use your tutorial! Xx

Thank you so much Calli! Brilliant!

awesome TFS ; )

Yuo’re so talented Calli, thank you so much for this tutorial! :)

Thanks so much for this Calli I have always wanted to make some. I don’t have a microwave do you think it would work OK to melt the chocolate over a stove in a bain marie? Also where do you get the large tubes of glucose from we only have little bottles in our Tescos? Thanks Lizzie :)

THANKYOU! I am going to give this a go xxx

Cali, can you airbrush it with normal airbrush colours! Never airbrushed modelling chocolate, I normally colour it before modelling, but a piece I will be working on would be great if I could airbrush x

Thanks for sharing Calli. If you were going to colour this modelling choc, would you do it at the beginning with the melted choc, or at the kneading in stage? x